Chocolate Peppermint Thumbprints

These Chocolate Peppermint Thumbprints are a festive delight, perfect for holiday gatherings or gifting. Featuring buttery red-and-white swirled shortbread cookies, a luscious dark chocolate filling infused with peppermint, and a sprinkle of crunchy candy canes, this recipe combines classic holiday flavors with a stunning presentation.

Why You Will Love Chocolate Peppermint Thumbprints

• Festive Appearance: The red and white marbled dough creates a stunning visual effect.
• Irresistible Flavor: Buttery shortbread, rich chocolate, and refreshing peppermint in every bite.
• Perfect for the Holidays: Great for cookie swaps, gift boxes, or dessert platters.
• Customizable: Adjust the peppermint flavor or use different toppings for variety.
• Make-Ahead Friendly: These cookies keep well, making them ideal for early holiday prep.

Ingredients Notes for Chocolate Peppermint Thumbprints

These cookies feature a simple shortbread dough paired with a rich, chocolatey filling.

For the Cookies

• ½ cup (113g) unsalted butter: Provides richness and the signature shortbread texture.
• ⅓ cup (67g) granulated sugar: Adds just enough sweetness.
• ½ teaspoon vanilla extract & ¼ teaspoon almond extract: Combine for a warm, nuanced flavor.
• 1 cup + 2 tablespoons (141g) all-purpose flour: Forms the structure of the cookies.
• 1½ tablespoons (15g) cornstarch: Ensures a tender, melt-in-your-mouth texture.
• ¼ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
• Red food coloring: Creates the festive marbled effect.

For the Filling

• 3½ ounces (100g) dark or semisweet chocolate: Choose a good-quality chocolate for the best flavor.
• ½ tablespoon (7g) butter: Adds gloss and smoothness to the filling.
• ½ tablespoon corn syrup: Prevents the chocolate from setting too hard.
• ½ teaspoon peppermint extract: Infuses the filling with holiday cheer.
• Crushed candy canes: Provides crunch and a pop of color.

Kitchen Equipment Needed

• Stand mixer or hand mixer
• Baking sheets lined with parchment paper
• Small cookie scoop
• Measuring spoons or a melon baller for indentations
• Double boiler or microwave-safe bowl for melting chocolate
• Wire rack

How to Make Chocolate Peppermint Thumbprints

1. Prepare the Dough

• Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
• In a mixing bowl, beat butter and sugar until fluffy (1–2 minutes). Mix in vanilla and almond extracts.
• Add flour, cornstarch, and salt, mixing on low until a dough forms. If crumbly, knead until smooth.
• Divide the dough in half. Color one half red with food coloring and leave the other plain.

2. Shape the Cookies

• Use a small scoop to portion both doughs into 1-inch balls. Combine half of a red ball with half of a white ball to create a swirl. Roll into smooth balls.
• Arrange on baking sheets, leaving 2 inches of space between cookies. Slightly flatten with your hand, then press a thumbprint or use a rounded measuring spoon to create an indentation.
• Freeze the cookies on the baking sheet for 10 minutes.

3. Bake the Cookies

• Bake for 10–12 minutes, until puffed and just beginning to brown on the bottoms.
• While warm, re-form the indentations with the same tool used earlier. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Chocolate Filling

• Melt chocolate, butter, and corn syrup in a double boiler or microwave (50% power, 30-second intervals). Stir until smooth.
• Mix in peppermint extract to taste.

5. Assemble the Cookies

• Spoon or pipe the chocolate filling into the thumbprints. Sprinkle crushed candy canes over the top.
• Let set at room temperature or briefly chill in the refrigerator.

Serving and Storage Tips

• Serving: These cookies are best enjoyed at room temperature. Serve with hot cocoa or coffee for a cozy holiday treat.
• Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze and thaw as needed.

Variations and Substitutions

1. White Chocolate Peppermint: Replace dark chocolate with white chocolate for a sweeter filling.
2. Nutty Addition: Add finely chopped nuts like pistachios or hazelnuts to the filling for extra texture.
3. Holiday Colors: Experiment with green food coloring or skip the marbling for a simpler look.

Helpful Notes

• Avoid Cracking: Don’t press too hard when forming indentations to keep the dough smooth.
• Use High-Quality Extracts: Opt for pure peppermint extract (oil-based) for the best flavor.
• Even Melting: Stir the chocolate frequently while melting to prevent scorching.

Tips from Well-Known Chefs

• Ina Garten: “Chill your dough briefly if it’s too soft to handle—it makes rolling and shaping easier.”
• Mary Berry: “Always re-form the indentations while the cookies are still warm for a clean and professional look.”
• Jacques Torres: “Use couverture chocolate for a truly luxurious filling.”

Frequently Asked Questions (FAQ)

1. Can I use salted butter?
Yes, but reduce or omit the additional salt to keep the flavors balanced.

2. Can I make these ahead?
Absolutely! The dough can be prepared and chilled up to 2 days in advance or frozen for up to 1 month.

3. What if I don’t have corn syrup?
Skip it, but note that the chocolate filling may set firmer. Add a splash of cream for a softer consistency.

4. Can I use milk chocolate instead of dark?
Yes! Milk chocolate will make the filling sweeter and less intense.

5. How do I get consistent marbling?
Mix the red and white doughs gently without over-blending to maintain distinct swirls.

Chocolate Peppermint Thumbprints are as beautiful as they are delicious, perfect for spreading holiday cheer. Happy baking!

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