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Chocolate peppermint thumbprint cookies filled with white chocolate ganache and crushed candy cane on a festive platter

Chocolate Peppermint Thumbprint Cookies

Tender chocolate cookies rolled in sugar and filled with a white chocolate peppermint ganache, then topped with crushed candy cane.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling and setting 1 hour
Total Time 1 hour 42 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 92
Ingredients Method Notes

Ingredients
  

Chocolate cookies
  • 1/2 cup unsalted butter softened (113 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 large egg yolk room temperature
  • 2 tablespoons milk (30 ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled (125 g)
  • 1/3 cup unsweetened cocoa powder Dutch-process or natural (28 g)
  • 1/4 teaspoon fine salt
  • 1/3 cup granulated sugar for rolling (65 g)
Peppermint ganache
  • 4 ounces white chocolate finely chopped (115 g)
  • 3 tablespoons heavy cream (45 ml)
  • 1/4 teaspoon pure peppermint extract or to taste
  • 3 candy canes finely crushed, about 1/3 cup

Method
 

Make the cookies
  1. Beat the butter and 1/2 cup sugar for 2 minutes until fluffy. Beat in the egg yolk, milk and vanilla.
  2. Whisk the flour, cocoa and salt, then mix into the butter mixture on low speed until a soft dough forms.
  3. Cover and refrigerate for 30 minutes.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  5. Roll 1-tablespoon balls, roll them in sugar and place 2 inches apart. Press a well into each with a 1/2-teaspoon measuring spoon.
  6. Bake for 10 to 12 minutes, until set at the edges. Immediately re-press the wells, cool 5 minutes on the pan, then cool completely on a rack.
Fill
  1. Heat the cream until steaming and pour over the white chocolate. Let stand 2 minutes, then stir until smooth. Stir in the peppermint extract.
  2. Spoon the ganache into the cooled cookies and sprinkle with crushed candy cane.
  3. Let the cookies stand for 30 minutes, until the filling is set.

Notes

Make ahead: Freeze unfilled cookies for up to 3 months and fill after thawing.
Storage: Airtight at room temperature for up to 4 days, or refrigerated for up to 1 week.
Nutrition is an estimate per filled cookie.