Chocolate-Peppermint Thumbprints

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 cups flour
1/2 tsp. salt
6 Tbsp. unsweetened cocoa powder
2 Tbsp. vegetable oil
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
2 large egg yolks
1 1/2 tsp. vanilla extract
1 1/2 cups macadamia nuts, finely chopped
8 oz. white chocolate, finely chopped
1/2 tsp. peppermint extract, or to taste
1/2 cup hard peppermint candies, unwrapped and crushed


Preheat oven to 350ºF.

Line a large baking sheet with parchment paper or foil.

Whisk together flour and salt in medium bowl; set aside.

In small bowl, stir together cocoa and oil until blended; set aside.

In large bowl with electric mixer at medium speed, beat butter and sugar until fluffy.

Add egg yolks, one at a time, beating well after each addition.

Beat in vanilla and cocoa mixture.

Reduce speed to low and beat in flour mixture until just blended.

Roll dough into 1-inch balls; roll each ball in chopped macadamia nuts.

Place 11/2 inches apart on prepared baking sheet.

Using your thumb, press a deep indentation into the center of each ball.

Bake until indentation remains when lightly touched, about 9 to 12 minutes.

Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.

Meanwhile, melt white chocolate in double boiler or microwave, stirring until smooth.

Mix in peppermint extract.

Spoon melted chocolate into cookies and sprinkle with crushed candy.

Allow chocolate to set before serving, about

30 minutes.

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