Peppermint Thumbprint Cookies

Today I am excited to take part in the final day of a 30 Days of Christmas Series hosted by Carrie at Crafty Night Owls.  There are lots of fun ideas, so go check out the other posts. They are grouped with links at the bottom.

A while back I did a post similar to this for Mint Truffle Thumbprint Cookies.  I am a green mint fan, but I know there are lots of peppermint fans out there, so I altered it to make these Peppermint Thumbprint Cookies!  They might look a little thin, because I had to use parchment paper instead of my silicone baking mat, but I might have pressed them down a little too much as well.  Whoops!  In any case, these cookies are delicious!  They start with a cake mix & little helpers can unwrap the candy kisses for you!  They are the perfect family treat to make for your neighbors!  Enjoy!

Mint Truffle Thumbprint Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 box White Cake Mix
• 1 (8oz) tub Cool Whip
• 1 large egg
• 1 tsp peppermint extract
• 1 (2.25oz) bottle red sugar crystals
• Hershey’s Candy Cane Kisses
• 1/3 cup white chocolate chips, for drizzle

1. In a stand mixer, combine cake mix, cool whip, egg & peppermint extract.  Scrape bowl & re-mix until no cool whip streaks appear.  (Do NOT use a hand mixer, the dough is thick.)
2. Scoop balls of cookie dough & dredge (coat) the outside of the cookie dough in a bowl filled with the red sugar crystals.  Flatten cookie dough until about 3/4″ thick on a parchment lined baking sheet.  Place an unwrapped candy cane kiss in the center.  Repeat with each cookie.
3. Bake at 350˚F for 10-12 minutes or until the cookies have spread, cracked & look done. (I find they are thicker if they cook the full 12 minutes.)  HALFWAY THROUGH BAKING, open the door to the ove & quickly smooth the tip of the kiss the best you can with the back of a spoon.  Close the door & continue baking.
4. Heat the white chocolate chips in a bowl in the microwave 30 seconds at a time until melted.  Place melted chocolate in a plastic bag with the corner cut off.  Zig-zag the tops of the cookies.  Allow to cool completely before removing from pan & packaging for friends/neighbors.  You can place cookies in the fridge to speed the process along.  Enjoy!

*Makes 16 large cookies.

Today I am excited to take part in the final day of a 30 Days of Christmas Series hosted by Carrie at Crafty Night Owls.  There are lots of fun ideas, so go check out the other posts. They are grouped with links at the bottom.

A while back I did a post similar to this for Mint Truffle Thumbprint Cookies.  I am a green mint fan, but I know there are lots of peppermint fans out there, so I altered it to make these Peppermint Thumbprint Cookies!  They might look a little thin, because I had to use parchment paper instead of my silicone baking mat, but I might have pressed them down a little too much as well.  Whoops!  In any case, these cookies are delicious!  They start with a cake mix & little helpers can unwrap the candy kisses for you!  They are the perfect family treat to make for your neighbors!  Enjoy!

Mint Truffle Thumbprint Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 box White Cake Mix
• 1 (8oz) tub Cool Whip
• 1 large egg
• 1 tsp peppermint extract
• 1 (2.25oz) bottle red sugar crystals
• Hershey’s Candy Cane Kisses
• 1/3 cup white chocolate chips, for drizzle

1. In a stand mixer, combine cake mix, cool whip, egg & peppermint extract.  Scrape bowl & re-mix until no cool whip streaks appear.  (Do NOT use a hand mixer, the dough is thick.)
2. Scoop balls of cookie dough & dredge (coat) the outside of the cookie dough in a bowl filled with the red sugar crystals.  Flatten cookie dough until about 3/4″ thick on a parchment lined baking sheet.  Place an unwrapped candy cane kiss in the center.  Repeat with each cookie.
3. Bake at 350˚F for 10-12 minutes or until the cookies have spread, cracked & look done. (I find they are thicker if they cook the full 12 minutes.)  HALFWAY THROUGH BAKING, open the door to the ove & quickly smooth the tip of the kiss the best you can with the back of a spoon.  Close the door & continue baking.
4. Heat the white chocolate chips in a bowl in the microwave 30 seconds at a time until melted.  Place melted chocolate in a plastic bag with the corner cut off.  Zig-zag the tops of the cookies.  Allow to cool completely before removing from pan & packaging for friends/neighbors.  You can place cookies in the fridge to speed the process along.  Enjoy!

*Makes 16 large cookies.