Chocolate Peppermint Thumbprint Cookies

I made these for a gathering last night and they went over so well (all 5 dozen disappeared!) I thought I would share with you!

The original recipe is from Martha Stewart's Everyday Food .

2 cups all-purpose flour
2/3 cup cocoa powder
1/4 tsp fine salt
1 1/4 cup unsalted butter, room temperature (2 1/2 sticks)
1 cup granulated sugar
1 large egg
1 tbsp vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 tsp peppermint extract
1/2 cup white sanding sugar (*the magazine merely suggests that you use sanding sugar, but the cookies look so much pretty with the extra sparkle. If you don't have it though, you can use 1/2 cup regular white sugar)

Preheat oven to 350 degrees (Martha says, with racks in the upper and lower thirds. My oven is divided into quarters, I did the lowest rack and the 2nd from the top). In a medium bowl, whisk together flour, cocoa powder and salt. In a large bowl, beat 1 cup butter and 1 cup sugar on medium-high until light and fluffy or about 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add dry mixture to combine.

Place the 1/2 cup sanding sugar in a small bowl. Roll the dough into 1 inch balls, then roll in sugar to coat. Place balls on a baking sheet lined with parchment paper about 1 inch apart. Bake 5 minutes, remove from oven and with a small melon baller or the bottom of a small spoon, make an indentation in the center of each cookie. **

Return to the oven and bake 4 minutes longer, until cookies are just set but still look moist, Be careful not to overbake. Cool completely on wire racks.

** Really Martha? They are called thumbprint cookies. I used my clean thumb to make the indentations. And because my oven bakes hot, I made the indentations prior to baking and baked for only 6 minutes total.

In a microwave safe bowl, combine the chocolate chips and remaining 1/4 cup butter and peppermint extract. Microwave in 10 second increments until melted, stirring frequently. Let cool until thick enough to pipe. Spoon into zip-top bag and snip 1/4 inch hole into one corner. Pipe chocolate into indentations. Let dry completely. ***

*** I have zero luck with piping anything from a zip-top bag. I used a teaspoon and did not wait the 5 minutes till the mixture was cool enough to pipe, but chose instead to spoon it immediately while it was still warm and pliable.

Like I said, they came out fantastic and I was left with zero!