Description
Chocolate Peppermint Thumbprint Cookies are festive treats perfect for the holidays. These cookies combine rich chocolate with refreshing peppermint for a delightful flavor.
Ingredients
Scale
- 1 (16 ounce) package refrigerated sugar cookie dough
- 4 ounces cream cheese, softened
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar, optional coating
- 24 Hershey’s peppermint kisses
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat together cookie dough, cream cheese, and cocoa powder until combined.
- Use a medium cookie scoop to portion dough and roll into balls.
- Roll dough balls in granulated sugar and place on baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes until edges are set.
- Remove from oven and press an unwrapped kiss into the center of each cookie.
- Transfer cookies to a wire rack to cool completely.
- Let candies soften for 2 minutes and swirl with a toothpick or leave as is.
Notes
- Store cookies in an airtight container at room temperature.
- Cookies taste best within the first two days.
- You can use sprinkles instead of granulated sugar.
- Try other seasonal Hershey Kisses like Hot Cocoa, Caramel, or Sugar Cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown