Chocolate Peppermint Thumbprints

I saw these cookies in the latest issue of EveryDay Food Magazine and knew they were the perfect cookie for my holiday treat plates. A quick brownie-like cookie that is filled with a creamy, peppermint-chocolate filling- what could be better? These were received with rave reviews and quite a few requests for the recipe.

Chocolate-Peppermint Thumbprints

Makes 4 dozen

Ingredients:

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1/4 teaspoon fine salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

1 large egg

1 tablespoon vanilla extract

5 ounces semisweet chocolate chips (3/4 cup)

1/2 teaspoon pure peppermint extract

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon make an indentation in center of each cookie.
3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week.