Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
Is there any combination more classically Christmas than peppermint and chocolate? Tap into these holiday flavors with this easy-to-follow thumbprint cookie recipe, which is just as delicious as it is pretty to look at.This recipe is courtesy of Krusteaz.
Servings
24
Ingredients
- 1 package shortbread cookie mix, preferably krusteaz
- 3 tablespoon unsweetened cocoa powder
- 3/4 cup butter, softened to room temperature
- 6 ounce vanilla-flavored candy melts or almond bark
- 3 tablespoon candy canes, crushed
Directions
- Preheat oven to 350 degrees F.
- In a bowl, combine cookie mix and cocoa until well blended.
- Combine dry mixture with butter and stir until dough forms.
- Onto an ungreased cookie sheet, drop dough by rounded tablespoons, 2 inches apart.
- Bake 11–13 minutes or until light golden brown around edges.
- When cookies come out of the oven, immediately press center of cookies with back of spoon.
- Melt vanilla candy melts or almond bark according to package directions.
- Stir in two tablespoons of crushed candy cane pieces to create a peppermint bark mixture.
- Spoon a small amount of peppermint bark mixture into thumbprint area in each cookie.
- Sprinkle remaining crushed candy cane pieces onto peppermint bark mixture in each cookie.
- Allow to set for at least two hours.