My family loves this time of year because it means I’ll be trying out all sorts of new treats on them! This year we played around with my favorite chocolate cookie dough to create thumbprints filled with a creamy white chocolate ganache. Of course, it’s not the holidays without a little peppermint, so a crushed candy cane was sprinkled over the tops of these cookies.
The white chocolate oozes out when you take a bite, making these decadent, gooey, and just a little messy.
They were a huge hit with the entire family and they’ll be making an appearance on our Christmas cookie trays this year.
RECIPE: Chocolate Thumbprints with White Chocolate Filling
makes 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
● 1 cup butter, softened
● 1 cup brown sugar
● 1/2 cup granulated sugar
● 2 egg
● 2 teaspoons vanilla extract
● 2 cups flour
● 2/3 cup cocoa powder
● 1/2 teaspoon baking soda
● 1/4 teaspoon salt
● ⅓ cup heavy whipping cream
● 4 ounces white chocolate
● 1 candy cane, for garnish
Directions:
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Preheat the oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
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Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Beat in the egg and vanilla until well combined.
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In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to combine.
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Slowly add the dry ingredients to the wet, beating until well combined.
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Use a medium cookie scoop to drop balls of dough into the muffin tin wells. Each muffin tin should be around ¾ of the way full.
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Bake for 10 minutes and remove from the oven. Let cool 2 minutes.
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Use the rounded end of a wooden spoon or other kitchen utensil to gently press into the center of each cookie to form a well.
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Carefully run a butter knife around the edges of the cookies and lift them from the muffin tin to cool on a wire rack.
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While the cookies are cooling, add the heavy cream to a small sauce pan over medium heat. Bring to a simmer.
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While the cream is heating, chop the white chocolate into small chunks and place in a medium bowl.
11.Pour the hot cream over the chopped chocolate and whisk until the chocolate has melted and the mixture is smooth. Let cool to room temperature and then place in the refrigerator.
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Whisk the ganache every 15 minutes or so until the mixture is thick and somewhat cold.
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Use a small spoon to fill each cookie with the white chocolate ganache.
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Place the candy cane in a plastic bag and use a mallet or heavy object to crush into small pieces. Sprinkle the pieces over the white chocolate.
