PEPPERMINT CHOCOLATE THUMBPRINT COOKIES
Well it is baking season again. I just love this time of the year with all of its festive fun. Christmas cookies are a super fun tradition in our house and with a little planning it can be done without loosing your mind. Most baked cookies are super freezer friendly and with just a few hints you can master the art of freezing...
Provided by Beth Pierce
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- 2. Cream butter and both sugars with mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
- 3. Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in three parts. Blend after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 3 hours up to overnight.
- 4. Butter hands and roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.
- 5. Bake for 10 minutes. Allow to cool for 3 minutes only. Press one peppermint kiss into the top of each cookie. Carefully move to cookie cooling racks.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
