Each holiday season, the aroma of Grandma Donna's Raspberry Thumbprints would fill our home, bringing warmth and joy to family gatherings. As I’ve grown, I’ve found comfort in sipping peppermint mocha during the festive months—the blend of rich chocolate, warm coffee and frosty mint captures the spirit of the season. Inspired by both traditions, I adapted these Peppermint Mocha Thumbprints, mocha chocolate cookies topped with a peppermint chocolate ganache and a festive sprinkle of candy cane. Enjoy them with a steaming mug of cocoa or a tall glass of milk!
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon espresso powder
- ½ cup (1 stick) butter, softened
- ½ cup packed light brown sugar
- ⅓ cup sugar + additional sugar for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 teaspoons milk
- Crushed candy canes for topping
- 4 ounce semi-sweet chocolate bar, finely chopped (or ½ cup semi-sweet chocolate chips)
- ½ cup heavy cream
- ⅛ – ¼ teaspoon peppermint extract
Preparation
In medium bowl, sift together flour, cocoa powder, baking soda, salt and espresso powder.
In a large bowl, beat the butter and sugars on medium speed until light and fluffy. Add the egg, vanilla and milk. Beat until well combined. Add the dry ingredients into the wet ingredients and mix on low until combined. Chill the dough for at least 3 hours.
Preheat oven to 350 degrees.
Using a small (#40) cookie scoop, scoop cookie dough and form into uniform balls. Roll them in sugar and place on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 3 inches apart. Using your thumb or the bottom of a wooden spoon, make an indent in the center of each cookie. Bake for 12–14 minutes or until the edges are set. Remove from oven and let cool for 5 minutes. If the indents have puffed up, gently press them down again (careful, they’ll be hot!) and transfer to a wire rack to cool completely.
For the ganache, place the chocolate into a medium bowl. In a small saucepan, heat the cream over medium heat until it begins to gently simmer (DO NOT let it boil). Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Stir until the chocolate is fully melted and smooth. Stir in ⅛ teaspoon peppermint extract. Taste and add another drop if desired. Allow to cool for at least 10 minutes.
Using a piping bag, fill the indentations of each cooled cookie with peppermint ganache. Sprinkle the tops with crushed candy canes. Enjoy the cookies immediately, or store them in an airtight container at room temperature for up to 5 days. They also freeze well.
