Chef Dale Mackay’s Chocolate Peppermint Thumbprint Cookies

Recipe By:  Dale Mackay
Chocolate Peppermint Thumbprint Cookies
Total Time:  21 to 23 minutes
Prep Time:  15 minutes

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

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 Yield:  Makes 16 to 20 cookies
  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.


Photographer:
Courtesy of Egg Farmers of Canada
Source:
Egg Farmers of Canada
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