My new favorite cookie!

Last week, a co-worker had the idea that we should all bring in cookies for another coworker who has been going through a hard time lately.  It was a lovely idea but I tend to have Grinch-like qualities when I feel like I have too much to do and not enough time to do it - like right now, since it's Christmas.

But I took a step back and decided it was a very nice thing to do (a very Christmasy thing to do, in fact) and I could find the time to make some cookies.

Once I put myself in the right frame of mind (more kind and giving and less grumpy and frowny), I had to decide what kind of cookies to make.  Chocolate and peppermint are my favorite holiday flavors so I knew that was the route I wanted to take.  Google led me to the Pioneer Woman's Chocolate Peppermint Thumbprint Cookies.

They did not disappoint!  They were easy to make and so delicious and I knew I had to share the recipe  here.  I did make one minor tweak which I'll list below.  I will definitely be making these again and every time I make them, I will  always remember that I did a nice thing when I felt like I didn't have time and somehow ended up with plenty of time.  Isn't that how it usually works?

Ingredients

• 1 c.plus 2 tablespoons all-purpose flour
• 1/3 c.unsweetened cocoa powder
• 3/4 tsp.baking soda
• 1/2 tsp.kosher salt
• 1 1/4sticks (10 tablespoons) salted butter, softened
• 1 c.sugar
• 1 large egg
• 1 1/2 tsp.vanilla extract (I used 1 tsp. vanilla and 1/2 tsp. peppermint extract)
  
• 3/4 c.semisweet chocolate chips
• 4 oz.milk chocolate, chopped
• Crushed peppermint candies, for topping

Directions

• 1. Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
  2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
  3. Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
  4. Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
  5. Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don’t over bake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
  6. Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.
   

 

The chocolate in the center made these extra yummy!  If you like chocolate and peppermint, you must make these!!!!!