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Chocolate Peppermint Thumbprints

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“This is a combo of a couple different recipes, we loved the results!!”
READY IN:
19mins
SERVES:
48
YIELD:
48 cookies
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml all-purpose flour
  • 158.51 ml unsweetened cocoa powder
  • 1.23 ml salt (fine salt)
  • 236.59 ml butter (room temp)
  • 236.59 ml sugar (xtra for rolling)
  • 1 large egg (room temp)
  • 14.79 ml vanilla
  • 48 peppermint candy Hershey chocolate kisses (red and white ones)

Directions

  1. Preheat oven to 350 degrees.
  2. In a med bowl, whisk dry ingredients together.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add egg and vanilla to butter mixture.
  5. Combine gradually flour mixture to butter mixture.
  6. Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
  7. Place on parchment lined pans 1 inch apart.
  8. Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
  9. Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
  10. Remove pan from oven and place kiss on each cookie.
  11. They need to sit for a few hours to set.

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