White Chocolate Candy Cane Thumbprint Cookies

5 from 2 votes

White Chocolate Candy Cane Thumbprint Cookies

White Chocolate Candy Cane Thumbprints! Peppermint white chocolate centers in the heart of a petite chocolate cookie and topped with a sprinkling of crushed candy cane, come together in a cookie that's so wintery and Christmasy. These delightful two-bite cookies are a perfect addition to your Christmas cookie boxes.

Prep Time15

Cook Time10

Total Time25

Course: Snack

Cuisine: American

Servings: cookies

Calories: 88kcal

Author: Christy Faber

Ingredients

Dry Ingredients

2 ⅓ cups all-purpose flour
⅓ cup cocoa powder
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter softened
⅔ cup brown sugar tightly packed
1 egg room temperature
1 teaspoon peppermint extract

White Chocolate Ganache

¼ cup heavy cream
6 oz white chocolate chips or baker's chocolate
½ teaspoon peppermint extract

To Top The Cookies

4-5 mini candy canes crushed

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.
2 ⅓ cups all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon salt
In a separate medium sized bowl, cream together butter, brown sugar, one egg and peppermint extract.
1 cup unsalted butter, ⅔ cup brown sugar, 1 egg room temperature, 1 teaspoon peppermint extract
Combine wet and dry ingredients.
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 warm the heavy cream over low heat in a small saucepan and then add the white chocolate. Once melted, stir in peppermint extract.
¼ cup heavy cream, 6 oz white chocolate chips or baker's chocolate, ½ teaspoon 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!
4-5 mini candy canes

Notes

Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.

Be sure to use baking peppermint extract, not peppermint essential oil.

When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.

I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.

I discovered you can buy crushed candy canes at bulk stores much cheaper than whole candy canes.

For a less sweet cookie try swapping the white chocolate with dark or semi sweet chocolate.

Nutrition