Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Chef Dale Mackay’s Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprint Cookies

Chef Dale MackayThese festive sweets have the flavors of Christmas in every bite. Chef Dale Mackay partnered with Egg Farmers of Canada and Food Banks Canada for their annual #RecipesThatGive campaign.

Ingredients


Serves 1620

Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup brown sugar
  • 5 tbsp semi-sweet chocolate chips
  • 1/3 cup granulated sugar
  • 2 mini candy canes

Wet Ingredients

  • 2 egg
  • 7 tbsp soft butter
  • 3/4 tsp vanilla extract

Directions

  1. In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.
  2. Add in all jar contents except for candy canes. Beat until the dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth.
  3. Wrap dough in plastic wrap and let rest in the fridge for 1 hour.
  4. While dough is resting, finely chop up your candy canes for later.
  5. Roll dough by 1 tablespoon into 18 to 20 balls.
  6. Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in the middle of each ball about halfway down to form wells.
  7. Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6 to 8 minutes.
  8. When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces.
  9. Let cool and enjoy.

Source

Egg Farmers of Canada

  • Photographer Courtesy of Egg Farmers of Canada
Tagged