Chocolate Peppermint Thumbprints

One of the main reasons why I love St. Patrick's Day is because everything is green.  Let me be more specific; everything is Michigan State Green.  It's perfect that the holiday falls during March Madness :)  Although these cookies aren't green, they're mint and are an awesome St. Patty's Day treat!

Preheat the oven to 350 degrees F.  In a medium bowl whisk together flour, cocoa powder, and salt.  

In a large bowl, using an electric mixer, beat the butter and sugar on medium high until light and fluffy.  

Add egg and vanilla, and beat to combine.

With the mixer on low, gradually add the flour mixture and beat until all is combined.

Place 1/2 cup sugar in a small bowl or plate.  Roll the dough into 1 inch balls, then roll them in sugar to coat.

Place on a baking sheet lined with parchment paper, or sprayed with nonstick spray.  Bake for 11 minutes.  Once you remove from the oven with the small end of  melon baller or the bottom of a small measuring spoon make and indentation in the center of each cookie.

While the cookies are cooling make the chocolate filling.  In a microwave safe bowl, microwave chocolate chips and 1/4 cup of butter until melted.  

Stir in the peppermint extract.  

Let cool until thick enough to pipe.  Transfer mixture to a large zip lock bag, snip 1/4 inch hole in one corner.  Pipe chocolate into the cookie indentations.

These are the perfect amount of peppermint, they're bite sized so it's not overpowering and the cookies are soft and delish.  Happy St. Patty's Day everyone, enjoy your weekend!

Chocolate Peppermint Thumbprints

Makes 4 dozen

Adapted from Everyday Food Magazine

2 cups flour

2/3 cup cocoa powder

1/4 teaspoon salt

1 1/4 cup unsalted butter, room temperature

1 1/2 cup sugar

1 large egg

1 tablespoon vanilla

3/4 cup semisweet chocolate chips

1/2 teaspoons peppermint extract

Preheat oven to 350 degrees F. 

In a medium bowl whisk together flour, cocoa powder, and salt.

In a separate bowl using an electric mixer, beat together 1 cup of butter and sugar.

Add egg and vanilla and beat until light and fluffy.

With mixer on low, gradually add the flour mixture.

Place 1/2 cup of sugar on a plate. 

Roll the dough into 1 inch balls and roll them in the sugar to coat.

Place on a lined baking sheet 1 inch apart.

Cook for 11 minutes.

After removing from the oven, use a small measuring spoon to make an indent in each cookie.

In a microwave safe bowl, microwave chocolate chips and remaining butter together. 

One it's melted add the peppermint extract and stir to combine.

Let cool until thick enough to pipe.

Transfer to a zip lock bag and snip 1/4 inch hole in one corner.

Pipe chocolate into cookie indentations.

Eat it alll up!