I spent a lot of time thinking about what cookies I’d make for this year’s swap. I needed a cookie that stored well, shipped well AND still tasted good. The last thing I wanted was for my recipients to open a box of dry, tasteless crumbs. I’ve been thinking about thumbprint cookies for quite a while, and while I didn’t send out my first idea (I didn’t think jam-filled cookies would ship or store well), I was pretty happy with the end result. Especially because it features one of my favorite flavor combinations (after the chocolate/peanut butter combo, of course).
It’s a chocolate-mint cookie with a Hershey’s Mint Tuffle kiss in the middle. They’re rolled in sprinkles for maximum happiness. (Because sprinkles make EVERYTHING better. They’re like the bacon of the cookie world.) I opted for fun, rainbow sprinkles instead of Christmas sprinkles because I mailed these out before Thanksgiving, and I’m opposed to all things Christmas before Thanksgiving. 😀
I did double the original recipe, since I knew I’d need at least three dozen for shipping, plus a few extra for quality control purposes, if you know what I mean. 🙂
I received cookies from Melanie at Aesthetic Eats / The Inside Dish,Tal at Ba-Li Cravings and Chris and Amy at A Couple in the Kitchen. It was so much fun to get boxes of goodies in the mail, and I loved that each cookie was so different. They were all things that I’d never made before, and, as you may have guessed, I’m all about trying new things.
Chocolate Mint Thumbprint Cookies
1 1/3 cup unsalted butter, softened
1 cup sugar
1/2 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark.)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
1 teaspoon mint extract
2 1/2 cups all-purpose flour
sprinkles, for rolling
Hershey’s Mint Truffle Kisses, unwrapped (I used most of a regular-sized bag.)
Preheat oven to 375. Line baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the cocoa powder and mix until thoroughly combined. Add the eggs and extracts and beat until well-mixed.
Mix in the baking soda and salt, and then add the flour. Stir until just combined. Cover the mixing bowl with plastic wrap and chill the dough for about an hour (to make it easier to handle).
Roll the chilled dough into 1″ balls and then roll the balls in the sprinkles. Place balls 2 inches apart on parchment lined-sheets. Using your thumb, make an indent in the top of each cookie.
Bake for 7-8 minutes, or until cookies appear set. Remove from the oven, press a kiss into the center of each cookie. Transfer cookies to a wire rack and let cool completely. Store in an airtight container.
Yield: Approximately 4 dozen.
Click here for a printable version.