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Dark Chocolate Peppermint Patty Thumbprints

A buttery dark chocolate thumbprint cookie with a miniature peppermint patty pressed into the middle!
Course Dessert - cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 36 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1/2 c. butter softened
  • 2/3 c. sugar
  • 1 egg yolk
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1/2 tsp. peppermint extract
  • 1 c. flour
  • 1/3 c. Hershey's Special Dark baking cocoa
  • 1/4 tsp. salt
  • 1 - 3 oz. bottle of sprinkles
  • 36 mini peppermint patties

Instructions

  • In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
  • Beat in egg yolk, milk, vanilla, and peppermint extract.
  • In a large bowl, combine flour, cocoa, and salt. Blend well.
  • Add dry ingredients to the wet ingredients in the mixing bowl. Mix until well-blended.
  • Refrigerate for 1 hour or until dough easily forms into a ball.
  • Shape into balls slightly larger than 1-inch.
  • Pour the sprinkles into a small bowl, and roll each ball in the sprinkles until well-coated.
  • Place each ball 2 inches apart on greased baking sheets.
  • Press an indentation in the center of each dough ball using your thumb.
  • Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
  • Remove from oven and allow to cool on pan for 1-2 minutes.
  • Press a peppermint patty into the middle of the cookie, into the indentation.
  • Remove cookies from pans with a spatula, and cool completely on wire racks.