Empty My Fridge
The Cookies You'll Want on Your Christmas Cookie Tray
Ingredients
- Butter1 cup
- Sugar⅔ cups
- Vanilla1 tsp
- Egg1
- Flour2 cups
- Cocoa powder¼ cups
- Cornstarch1 tbsp
- Salt½ tsp
- Chocolate chip⅔ cups + 2 tbsp
- Heavy cream3 tbsp
- Peppermint extract1 tsp
- Candy cane · crushed2 tbsp
- Thumbprints
Instructions
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment.
- Beat the butter and sugar until creamy, then stir in the vanilla and egg yolk.
- Whisk the flour, cocoa, cornstarch and salt in a separate bowl. Add to the wet mixture in 4 or 5 batches, mixing until a smooth dough forms. Scrape the bowl well.
- Scoop 28 g portions, roll into smooth balls, and press an indent in each with the back of a rounded teaspoon. Place on a lined tray and freeze for at least 30 minutes.
- Bake the chilled cookies spaced at least 5 cm (2 inches) apart on the centre rack for 8-10 minutes. As soon as they come out, press the indents again with the back of a clean rounded teaspoon. Let them cool.
- Make the filling: heat the white chocolate chips and cream in a microwave-safe bowl for 25 seconds, then stir and heat in 20-second bursts until smooth. Stir in the peppermint extract.
- Fill each cooled cookie's indent with about 1 teaspoon of filling.
- Melt the semisweet chocolate chips for 25 seconds, stir, then heat in 10-second bursts if needed until smooth. Drizzle over the cookies, sprinkle with crushed candy canes, and let the filling set.
Summarized from Sugar Spun Run's video. Watch it for the details.
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