Peppermint Kiss Thumbprint Cookies – Soft thumbprint sugar cookies with a creamy white chocolate center and topped with a peppermint kiss!
You’re not sick of my minty/pepperminty recipes are you? Good. I have this weird thing with holidays and years and seasons, they have foodie themes. Like this summer, was The Summer Of Strawberries. I ate strawberries every single day with my breakfast, lunch, and dinner and made scads of strawberry recipes. August was The Month of Coconut. This Christmas is turning out to be The Christmas of Mint & Peppermint. Next year maybe it will be the December of Gingerbread.
These cookies are soft and fluffy and taste like a mini sugar cookie! They are SO easy to make, even with the creamy chocolate-filled centers! You can whip these tasty little beauties out in an hour and be eating yummy Peppermint Kiss Thumbprint Cookies in no time at all! I’m taking these to my family tonight, I can’t wait to see how much they love them! Well…. that is, if I can keep myself from eating them at all and have any left to share! And aren’t they pretty?! I love pretty cookies!
Peppermint Kiss Thumbprint Cookies
Soft thumbprint sugar cookies with a creamy white chocolate center and topped with a peppermint kiss!
Ingredients
- 1 cup butter
- 1 cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate
- 1 cup white chocolate chips
- 4 tablespoons heavy cream
- red food coloring
- one bag peppermint Hershey kisses, unwrapped
Instructions
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Preheat oven to 350. Lightly spray a baking sheet with cooking spray, set aside.
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In a large bowl cream together butter and powdered sugar until smooth. Mix in egg yolks, vanilla, and almond extract. In another, medium sized bowl, whisk together flour, baking powder, and salt. Slowly mix dry ingredients into wet ingredients until all ingredients are incorporated.
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Roll dough into 1 inch balls and place on prepared baking sheet 2 inches apart. Use your thumb, or the end of a wooden spoon to make a well in the top if each dough ball.
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Bake cookies 10-12 minutes. Remove and allow to cool 5 minutes before carefully removing from pan and allowing to finish cooling. When cookies are cool enough to touch, gently press down the center of the cookie to re-form the well.
Chocolate
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In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 1 minute, stirring every 20 seconds until all chips are melted and mixture is smooth. Reserve 1/4 cup of the chocolate and set aside.
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Add 3-6 drops (according to preference of color) of red food coloring to the large portion of chocolate and mix until smooth and even in coloring. Fill each cookie well with about 1 teaspoon of red chocolate.
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Spoon reserved white chocolate into a small ziplock bag. Seal the bag and snip off a TINY bit of one bottom corner. Drizzle the white chocolate onto the cookies in any pattern you like. Gently press one peppermint kiss candy into the center of each cookie. Allow to cool completely and let chocolate set 1 hour (or you can stick them in the freezer for about 10-15 minutes to speed up the process!). Optional: sprinkle cooled cookies with granulated white sugar for a fun and fancy look!
Stef at TooMuchToDoSoLittleTime.com
You list baking soda in the ingredients, but baking powder in the directions. I’m assuming soda is correct, but would like to know for sure. Thanks!
Tiffany
It is baking POWDER! The recipe has been corrected! Thanks Stef! 🙂
Shea @ Dixie Chik Cooks
Oh my, these look so decadent! I’m scanning the web for out-of-the-box Christmas cookie recipes. Thanks!
Dina
they are so festive!
Suzette Gustavson
These were really tasty! I didn’t make my first batch very well- the thumbprint wasn’t big enough to accommodate the Kisses. My second batch turned out much better!
Alana
I just made this recipe, followed everything precisely, and the cookies came out horribly. They all spread out into each other in the oven. I tried adding extra flour and it did not help.
Tiffany
I’m sorry your cookies didn’t turn out! You may have missed a step or perhaps an ingredient, I’ve had others make this recipe with great results, one gal even sent me a picture of her finished cookies last week. Sorry for this mishap though, that’s never fun!!
Vicky Sowden
Alana said her cookies ran all over so she added extra flour. The recipe doesn’t call for any flour at all which leaves me wondering if it is correct. I cant imagine that these would NOT run all over with just butter and sugar in them. Is there supposed to be flour in them???
Tiffany
Hi Vicky- the recipe calls for 2 1/4 cups flour 🙂
Sofia Wys
You say it serves 18-20, does this mean 18-20 cookies, or people? Just wondering, I have to make a pretty specific amount and wanna get my ingredient list just right!
Tiffany
Cookies. 🙂
Julia
I had two minor issues with this recipe. My cookies cracked when I pushed the little Divet in them also my red chocolate stayed sticky and never hardened. Any idea where I went wrong?
Sarah
Love this recipe! I made it yesterday and it was a success! I will be posting mine up soon, thanks.
Angela
This is my new favorite holiday cookie. I made them last year and then again this year for a bake sale. I was asked for the recipe several times. They are very delish.
Shelly
Can I use milk instead of heavy cream?
Sera
What kind of food coloring did you use? I have read that chocolate can be difficult to color.
Tiffany
White chocolate is easier to color! I just have my local store brand food coloring (Kroger)
Donna Butcher
CAN THESE BE MADE A COUPE OF DAYS IN ADVANCE? aLSO, STUPID QUESTION BUT SELF RISING OR PLAIN FLOUR?
Tiffany
Hi Donna- yes, they can! Just store them properly! It’s regular (plain) flour!