Chocolate Peppermint Thumbprint Cookies

Ingredients

• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup natural unsweetened cocoa powder (43 g)
• 1/2 teaspoon fine salt (3 g)
• 10 tablespoons unsalted butter, softened (142 g)
• 1/2 cup granulated sugar (100 g)
• 1/3 cup packed light brown sugar (67 g)
• 1 large egg yolk (18 g)
• 1 teaspoon vanilla extract (5 g)
• 6 ounces white chocolate, finely chopped (170 g)
• 1/3 cup heavy cream (80 g)
• 1/4 teaspoon peppermint extract (1 g)
• 2 small candy canes, finely crushed (24 g)

Instructions

1. Mix. Heat oven to 350°F (175°C) and line two pans. Beat butter and both sugars smooth. Add yolk and vanilla. Whisk flour, cocoa, and salt separately, then mix into butter just until cohesive.
2. Shape. Roll level tablespoons into 24 balls spaced 2 inches apart. Press a deep well with a rounded wooden-spoon handle without reaching the pan. Pinch any wide cracks closed while keeping rims even.
3. Bake. Bake one sheet at a time for 9 to 10 minutes until surfaces look dry. Immediately press each center again while cookies are soft. Cool 10 minutes on pans, then transfer to racks.
4. Fill. Melt white chocolate and cream in short microwave bursts, stirring each time. Add peppermint extract. Spoon the slowly flowing filling into cooled wells, keeping it below each rim.
5. Finish. Scatter crushed candy over the wet centers. Leave cookies in one layer until filling firms enough to touch, then pack or serve at room temperature for the smoothest texture. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• Press the wells both before and immediately after baking.
• Use chopped white chocolate containing cocoa butter for smoother centers.
• Freeze baked cookies unfilled for up to 2 months, then thaw before adding fresh filling. Cool or hold the finished dish as directed before packing leftovers. Cool or hold the finished dish as directed before packing leftovers.