Christmas Cookie #6! I hadn’t originally planned to make these cookies, even though they fit in my typical Christmas cookie flavors: mint, cranberry, spice, etc. I went from not liking thumbprint cookies to making quite a few different varieties this year. These are so different and you would be excused for not thinking that these are thumbprints at all. They are a chocolate mint cookie topped with a York peppermint patty.
When I started making these, I knew that I had a couple of types of sprinkles that would work. I had Christmas-colored round sprinkles, which was what the original blogger had used. I used that for a dozen cookies but then I ran out and switched to Christmas jimmies, which were brighter anyway!
This recipe says it would yield 24 cookies, and I ended up making 22 cookies You need treats for the baker, but there were only 22 patties in the bag! I was so sad. I ended up topping a couple of cookies with other chocolates, just so that there would be a couple extras. The cookie dough is easy to shape, and the peppermint patties adhered when the cookies were hot out of the oven. The mint flavor of the cookies is subtle, but the peppermint patty makes up the difference. These are so festive and perfect for the holidays.
Mint Patty Thumbprint Cookies
1/2 cup butter, room temperature
2/3 cup sugar
1 large egg yolk
2 tablespoons milk
1 1/2 teaspoons peppermint extract
1 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
Christmas sprinkles
24 York Peppermint Patties
In a large mixer bowl, beat the butter and sugar on medium until light. Add the egg yolk, milk, and peppermint extract and stir to combine. In a separate bowl, whisk together the flour, cocoa powder, and salt. With the mixer running on low, gradually add the flour mixture. Wrap the dough in plastic wrap and refrigerate for at least an hour.
Heat the oven to 350 degrees and line two baking sheets with silicone baking mats. Place the Christmas sprinkles in a small bowl.
Shape the dough into tablespoon-sized balls and roll the balls in the sprinkles. Place on the prepared baking sheets. Using your thumb or similar implement, make an indentation in the top of each cookie.
Bake for 10-12 minutes, until set. Top each baked cookie with an unwrapped peppermint patty, pressing down so that the patty adheres to the cookie. Cool completely on a wire rack.
Recipe from Lord Byron’s Kitchen
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