Dark Chocolate Peppermint Patty Thumbprints

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1/2 cup butter, soft
2/3 cup sugar
1 egg yolk
2 TBS milk
1 tsp vanilla
1/2 tsp peppermint extract
1 Cup flour
1/2 cup Dark baking cocoa
1/4 tsp salt
1-3 oz bottle of sprinkles
36 mini peppermint patties
In large mixing bowl, combine butter and sugar. Cream until light and fluffy.

2. Beat in egg yolk, milk, vanilla and peppermint extract.
3. In large bowl, combine flour, cocoa and salt. Blend well.
4. Add dry ingredients to the wet ingredients in the mixing bowl. Mix until well blended.
5. Refrigerate for 1 hour or until dough easily forms into a ball.
6. Shape into balls slightly larger than 1 inch. Pour sprinkles into a small bowl and roll each ball in the sprinkles until well coated.
7. Place each ball 2 inches apart on greased sheets. Press an indentation in the center of each dough ball using your thumb.
8. Bake at 350 for 10-12 minutes or until set when you lightly touch an edge (carefully) Remove from oven and allow to cool on pan for 1-2 minutes.
9. Press a peppermint patty into the middle of the cookie, into the indentation. Remove cookies from pans with spatula and cool completely on wire racks.

Debby Peck

Member since Oct 2008

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