Chocolate Drizzled Peppermint Cream Thumbprint Cookies

Name: Chocolate Drizzled Peppermint Cream Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 1 cup sugar; 1 egg; 3 tbsps heavy cream; 1 tsp McCormick® Pure Vanilla Extract; 6 tbsps butter softened; 1 1/2 cups confectioners' sugar; 1 tbsp milk; 1/4 tsps pure peppermint extract; 1 package (12 oz) semi-sweet chocolate chips; 1 tsp pure vanilla extract

Get your thumbprint cookies Christmas-ready by piping on a creamy peppermint filling and adding an indulgent chocolate drizzle finish. This cookie is a must-have for a holiday dessert platter and makes a thoughtful homemade gift.

20m

PREP TIME

12m

COOK TIME

175

CALORIES

14

INGREDIENTS

Servings: 27 (2-cookie)

Ingredients

Vanilla Thumbprint Cookies
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
3 tablespoons heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Peppermint Cream Filling
6 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoons McCormick® Pure Peppermint Extract
Chocolate Drizzle
1 package (12 ounces) semi-sweet chocolate chips Substitutions available
- milk chocolate chips
1 teaspoon McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 For the Vanilla Thumbprint Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
2 Preheat oven to 350°F. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.).
3 Bake 10 to 12 minutes or until lightly browned around the edges. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of small spoon. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4 Meanwhile, for the Peppermint Cream Filling, beat butter in medium bowl until softened. Gradually beat in confectioners' sugar until fluffy. Beat in milk and extract until smooth. Fill indentations with Peppermint Cream (about 1 teaspoon each).
5 For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.