Peppermint Kiss Thumbprint Cookies

A double layer of Peppermint Kiss goodness makes these Peppermint Kiss Thumbprint Cookies the perfect festive cookie for Cookie Exchanges, Cookie Platters or to leave for Santa!

Course Dessert

Cuisine American

Prep Time 15

Total Time 27

Servings cookies

Calories 115kcal

Author Nicole Crocker

Ingredients

For the cookie dough

2 Sticks Unsalted butter softened
1/2 Cup Sugar
2 Large egg yolks
1 teaspoon Vanilla Extract
2 1/2 Cups All purpose flour
1 teaspoon salt

For the topping

2 10 ounce bags Peppermint Kiss candy
1/2 Cup Heavy Cream
3 Ounces White chocolate chips melted
Sandy sugar for garnishing optional

Instructions

For the Cookies

Preheat oven to 350 Degrees F.
Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour (or up to 1 day).
Roll dough into 1 inch balls and place 1 inch apart on a cookie sheet. Press finger or thumb into center of each dough ball to make an indentation.
Bake for 12-14 minutes then remove from oven.
Your indentations may have raised a bit while baking.
Press down on indents with a spoon to make them deep enough to hold your filling.
Remove cookies from cookie sheet and place on cooling rack.

For the topping

Unwrap about 1 cup of the Peppermint Kisses and chop them up into pieces.
Heat cream in a small sauce pan until you see steam begin to rise from the surface. Just before it begins to boil remove from heat and add the chopped kisses to it. Let sit for one minute.
Stir with a whisk to combine kisses and cream until smooth and no more large lumps remain. Set aside to cool.
Add a teaspoon of cooled peppermint kiss ganache to the center of each cookie. Sink an unwrapped kiss onto the ganache. Finish by drizzling a bit of melted white chocolate over cookie and sprinkle with a bit of sanding sugar if desired.

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