Chocolate-mint candy cane thumbprint cookies

12

PREP TIME

20 min

TOTAL TIME

1 h 45 min

Makes

36 cookies

* PLUS cooling time
Chocolate-mint candy cane thumbprint cookies

Photo: Carmen Cheung

Mwah! Are you ready for the holiday cookie swap? These mint-kissed treats are oh-so sweet.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 36 candy cane-flavoured chocolate kisses , unwrapped

Instructions

  • Stir flour, cocoa, baking powder and salt in a medium bowl. Set aside. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, 2 to 3 min. Beat in egg and vanilla. Reduce speed to low and gradually beat in flour mixture until combined.
  • Divide dough in half and wrap in plastic. Chill until firm, about 1 hr.
  • Position rack in centre of oven, then preheat to 350F. Line 2 large baking sheets with parchment.
  • Scoop heaping 1 tbsp portions of chilled dough and roll into 1-in. balls. Arrange 2 in. apart on prepared sheets.
  • Bake until tops begin to crack, 10 to 11 min. Remove cookies from oven, then gently press 1 chocolate kiss in centre of each cookie. Transfer cookies to a rack to cool until firm, about 3 hr or overnight. Cookies will keep well, stored in an airtight container at room temperature, for up to 3 days.

Nutrition (per cookie)

  • Calories
  • 119,
  • Protein
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 44 mg.

Originally published in the Today’s Parent November/December 2019 issue. Photo by Carmen Cheung.

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