Peppermint and White Chocolate Cookies
Chocolate Thumbprint Cookies filled with white chocolate and sprinkled with peppermints and drizzled with semisweet chocolate.
Ingredients
- 1¾ cups all purpose flour (210g)
- ½ cup cocoa powder (48g)
- ½ tsp. each baking soda and salt
- 8 tbsp. softened, unsalted butter
- 1 cup granulated sugar (200g)
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
- 2 tsp. vegetable shortening
- 2 ounces crushed peppermints or candy canes (30g)
- ½ cup semisweet chocolate chips
Instructions
- Sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl, cream the butter and sugar together until they're well creamed together.
- Add the eggs and vanilla and stir until combined. Then, add in the flour mixture and stir until no streaks remain.
- Cover two baking sheets with parchment paper. Roll the dough into 24 one inch balls. Each one should weigh 22 grams. Press your finger into the center of the cookie to make a small crater. Refrigerate the baking sheets until the oven preheats to 350 degrees.
- Bake the sheets one at a time for about 12 minutes each until the cookies are firm. If the holes have closed up while they baked, just use your finger to indent them again. Let the cookies cool on wire racks.
- Meanwhile, place the white chocolate chips and one teaspoon of the shortening in a small bowl, and microwave for twenty seconds. Remove the bowl and stir. Repeat until the chips are all melted. Put a dollop in the center of each cookie.
- Melt the semisweet chocolate just like you melted white chocolate. Using a spoon drizzle the cookies with the chocolate. Then sprinkle each cookie with the crushed candy canes.
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