Chocolate Peppermint Thumbprint Cookies

Course Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Author Nancy Piran

Equipment

Ghirardelli Baking Chips, Semi Sweet Chocolate, 12 oz
Silicone Baking Mats - Nonstick Large Baking Mat Set of 3-2 Half Sheets Mats (11 5/8" x 16 1/2") + 1 Quarter Sheets - Extra Thick Reusable Bakeware Mats for Cookies, Pastry, Bread, Bun, Fondant
G & S Metal Products Company ProBake Teflon Xtra Nonstick Cookie Sheet Baking Pan, 15.5"x10.2"x2.1", Gray

Ingredients

1 stick butter room temperature
1/2 cup Stonyfield Vanilla Greek Yogurt
1 cup sugar
1 egg
1 teaspoon peppermint extract
2 cups King Arthur Organic Whole White Wheat Flour
1 1/4 teaspoon baking powder
1/2 cup semi sweet chocolate chips
1/2 cup heavy whipping cream
crushed candy cane
sprinkles

Instructions

Preheat oven to 375 degrees F. Line cookie sheet with Silpat.
In mixer add butter, yogurt and sugar. Mix till creamy and smooth.
Add egg. Continue to mix. Add peppermint.
Slowly add in flour and baking powder.
Roll into 1 inch balls. Press thumb into center.
Bake for 10 minutes.
Allow to completely cool.
In small pot add chocolate chips and whipping cream.
Allow to come to a boil over medium heat and stir till smooth. Cool.
Fill center of cookie with chocolate.
Top with crushed candy cane and sprinkles.

Notes

If center of cookie rises during baking, gently push back down after removing from oven.
Recipe adapted from http://www.thespiffycookie.com/2014/11/11/greek-yogurt-thumprint-cookies-4th-blogiversary-giveaway/