Chocolate thumbprint cookies two ways

After the successful thumbprint cookies the other day, I figured I’d try them with chocolate and see what happened.

I wasn’t disappointed with the results.

The first option have a cream cheese frosting center and red sprinkles:

The second have a peppermint glaze and candy cane chunks:

Both are delicious and wonderful and amazing…and you should make them right away.

Chocolate Thumbprint Cookies

18 tablespoons butter, softened

3/4 cup white sugar

1/3 cup cocoa powder

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1) Preheat oven to 350 degrees

2) In a stand mixer, combine butter and sugar, then mix in cocoa powder.

3) Add baking powder and baking soda to flour, then mix into the batter.

4) Roll into small balls, and cook for 7-9 minutes. When they come of the oven, use your thumb or a melon baller to create indents in each cookie. Let cool before adding center.

To make cream cheese frosting: Combine 3 oz cream cheese, 3 tablespoons butter, and 3-4 cups powdered sugar – mix until smooth.

To make peppermint glaze: Combine 1/3 cup heavy cream, 3-5 dashes peppermint extract, and 3-4 cups powdered sugar. Top with crushed candy canes.