Twelve Days of Christmas Cookies: Chocolate Peppermint Bark Thumbprints

DAY 5: Chocolate Peppermint Bark Thumbprints

I love a dough that does double duty. I use half of this dough to make these cookies, and half to make Double Chocolate Thumbprints.

Be sure to not skip the refrigeration step. They need to chill first to hold their shape when baking.

And if you can find these precut candies, you will save a lot of unwrapping and crushing time:

RECIPE:

Chocolate Peppermint Bark Thumbprints

Servings: 5-6 dozen
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Cookie Dough:
3 ¼ cups flour
1 cup Dutch process cocoa powder (or Hershey’s Special Dark)
1 tsp salt
1 tsp baking powder
1 ½ cups butter, softened
1 ½ cups brown sugar, packed
½ cup white sugar
4 egg yolks
1 Tbs vanilla extract

Filling:
1 pkg (10 oz) Andes Peppermint Crunch Baking Chips (or 1 cup chopped peppermint bark)
½ cup crushed candy canes
8 oz bittersweet chocolate chips
1 Tbs light corn syrup
2 tsp coconut oil

In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.

In a large mixing bowl, use an electric mixer to beat butter and sugars until light and fluffy. Beat in egg yolks and vanilla until well mixed. Slowly beat in dry ingredients until just combined.

Roll the dough into 1” balls (I use a small level cookie scoop, and then roll into balls). Set on lined baking sheets (dough balls can be close together). Use the back of a ½ tsp measuring spoon to create an indent in each dough ball. Loosely cover with plastic wrap. Chill for 1 hour.

Preheat oven to 350°F.

Separate dough onto lined baking sheets, about 2” apart. Keep unbaked dough in the refrigerator until ready to bake. Bake for 10-11 minutes. While cookies are still hot, use a 1 tsp measuring spoon to press centers of cookie to create deeper impression. While cookies are still warm, add about 1 tsp of peppermint bark chips to centers of each cookie. Swirl with a toothpick as chips melt. Sprinkle with crushed candy canes, gently pressing them into the melted peppermint bark. Cool completely on wire racks.

Place chocolate, corn syrup, and coconut oil in a microwave safe bowl. Heat in the microwave for 30 seconds; stir. Repeat if needed until chocolate melts. Drizzle melted chocolate over cookies. Let chocolate set before storing in airtight containers.

To store cookies in freezer: Place cookies in a single layer on a tray. Freeze until solid. Store in airtight containers with waxed paper or parchment paper between each layer.

Makes 5-6 dozen

NOTE: I use half of this dough to make these cookies, and half to make Double Chocolate Thumbprints

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