Chocolate Peppermint Thumbprint Cookies
Refrigerated Cookie Dough gets doctored up with cream cheese and cocoa powder before being rolled in sugar and baked to soft and chewy perfection. After they come out of the oven a peppermint kiss finishes them off for a delightfully delicious holiday treat!
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Servings: 24 Cookies
INGREDIENTS
- 16 ounce package refrigerated sugar cookie dough
- 4 ounces cream cheese softened
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar optional coating
- 24 Hershey's peppermint kisses
INSTRUCTIONS
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and cocoa powder until fully combined, scraping down the sides as needed.
- Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
- Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set.
- Remove from the oven and gently press an unwrapped kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
- Let the candies soften for about 2 minutes and use a toothpick to swirl the candy or leave as is and allow them to cool.