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Lightened-Up Chocolate Peppermint Thumbprint Cookies

lightened-up chocolate peppermint thumbprint cookies - featured image
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These lightened-up chocolate peppermint thumbprint cookies are a healthier holiday treat made with Greek yogurt and coconut oil instead of butter. They feature a rich chocolate cookie base with a dark chocolate filling and crushed peppermint garnish, perfect for cookie swaps or festive gatherings.

Ingredients

Scale
  • 1 ¼ cups (150g) whole wheat pastry flour
  • ½ cup (40g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (60ml) coconut oil, melted and cooled
  • ¼ cup (60g) Greek yogurt, plain or vanilla
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup (45g) dark chocolate chips, melted
  • 2 tablespoons crushed peppermint candies

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat melted coconut oil, Greek yogurt, and granulated sugar until smooth, about 2 minutes.
  4. Beat in egg, vanilla extract, and peppermint extract until fully combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for 15-20 minutes.
  7. Scoop tablespoon-sized portions of dough (about 15g each) and roll into balls. Place on prepared baking sheet, spacing 2 inches apart.
  8. Using thumb or ½ teaspoon measure, press an indent into the center of each dough ball.
  9. Bake for 9-11 minutes, until edges are set and tops look slightly cracked. Rotate baking sheet halfway through.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While cookies are still slightly warm, spoon about ½ teaspoon melted dark chocolate into each thumbprint. Sprinkle crushed peppermint candies on top. Let chocolate set completely before serving, about 20 minutes.

Notes

Don’t skip chilling the dough; it prevents spreading. Measure flour correctly by spooning into cup and leveling off. Make indents deep enough as they puff up during baking. Crush peppermint candies in a zip-top bag with a rolling pin. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate peppermint cookies, thumbprint cookies, lightened-up cookies, healthy holiday cookies, Greek yogurt cookies

Find it online: https://coracooks.com/lightened-up-chocolate-peppermint-thumbprint-cookies-easy-holiday-recipe/