White Chocolate Candy Cane Thumbprint Cookies
These cookies are small bites of white chocolatey goodness that are indented and filled with a chocolate peppermint, candy cane ganache. The combination of textures with the chewy cookie and the creamy ganache filling make these cookies special.
Servings: 48 cookies
Calories: 88kcal
Ingredients
- 1 cup Unsalted butter softened
- ⅔ cup Brown sugar tightly packed
- 1 egg room temperature
- 1 teaspoon Peppermint extract
- 2 ⅓ cups All-purpose flour
- ⅓ cup Cocoa powder
- ¾ teaspoon salt
White Chocolate Ganache
- 6 oz White chocolate
- ¼ cup Heavy cream
- ½ teaspoon Peppermint extract
To Top The Cookies
- Crushed candy canes
Instructions
- Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper. In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.
- In a separate medium sized bowl, cream together butter, brown sugar, one egg and vanilla extract.
- Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
- Make a small imprint in the centre of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
- When you have the last tray of cookies in the oven, begin to melt white chocolate over low heat in a small saucepan with the heavy cream. Once melted, stir in peppermint extract.
- Once the cookies have cooled slightly, add a small dollop of the white chocolate ganache to the centre indentation made in the thumbprint cookies and sprinkle with a few pieces of crushed candy cane. Allow the ganache to cool and set in the cookie. Enjoy!
Nutrition
Calories: 88kcal