Soft thumbprint sugar cookies with a creamy white chocolate center and topped with a peppermint kiss!
Prep Time: 25 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:20servings
Ingredients
1cupbutter
1cuppowdered sugar
2egg yolks
1teaspoonvanilla
½teaspoonalmond extract
2 ¼cupsflour
½teaspoonbaking powder
¼teaspoonsalt
Chocolate
1cupwhite chocolate chips
4tablespoonsheavy cream
red food coloring
one bag peppermint Hershey kisses, unwrapped
Instructions
Preheat oven to 350. Lightly spray a baking sheet with cooking spray, set aside.
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.
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.
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
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.
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.
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!
Notes
Store in airtight container at room temperature up to 5 days.