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Peppermint-Fudge Thumbprint Cookies
Peppermint-Fudge Thumbprint Cookies
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Prep Time:
1 hour
Total Time:
1 hour 15 minutes
Peppermint candy adds festive flair to decadent filled cookies.
Ingredients:
  • 3/4 cup sugar
  • 3/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 3 tablespoons unsweetened baking cocoa
  • 1/4 teaspoon salt
  • Betty Crocker™ decorating decors or crushed hard peppermint candies, if desired
  • 1/4 cup whipping cream
  • 1 cup milk chocolate chips
Instructions:
  • Preheat the oven to 350°F. In a large bowl, mix sugar, butter, vanilla, and egg until well blended using an electric mixer on medium speed or a spoon. Add flour, cocoa, and salt, stirring until dough forms.
  • Roll teaspoonfuls of dough into 1-inch balls and arrange them on ungreased cookie sheets about 2 inches apart. Gently press your thumb or the end of a wooden spoon into the center of each cookie without reaching the cookie sheet.
  • Bake for 7 to 11 minutes until edges are set. If needed, reshape indentations with the end of a wooden spoon. Transfer to cooling racks right away. Allow to cool completely for about 30 minutes.
  • In a 1-quart saucepan, warm whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat and stir in chocolate chips until melted. Allow to cool for about 10 minutes until thickened.
  • Fill each cookie with a generous 1/2 teaspoon of filling, then add decorative toppings.

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