Chocolate Peppermint Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 2 cups King arthur wheat flour, Organic Whole White
  • 1 tsp Peppermint extract
  • 1/2 cup Semi-sweet chocolate chips
  • 1 Sprinkles
  • 1 cup Sugar

• Dairy

  • 1 stick Butter
  • 1/2 cup Heavy whipping cream
  • 1/2 cup Stonyfield vanilla greek yogurt

• Desserts

  • 1 Candy cane

Found on thebittersideofsweet.com

Ingredients

• 1 stick butter, room temperature
• ½ cup Stonyfield Vanilla Greek Yogurt
• 1 cup sugar
• 1 egg
• 1 teaspoon peppermint extract
• 2 cups King Arthur Organic Whole White Wheat Flour
• 1¼ teaspoon baking powder
• ½ cup semi sweet chocolate chips
• ½ cup heavy whipping cream
• crushed candy cane
• sprinkles

Directions

• Preheat oven to 375 degrees F. Line cookie sheet with Silpat.
• In mixer add butter, yogurt and sugar. Mix till creamy and smooth.
• Add egg. Continue to mix. Add vanilla.
• Slowly add in flour and baking powder.
• Roll into 1 inch balls. Press thumb into center.
• Bake for 10 minutes.
• Allow to completely cool.
• In small pot add chocolate chips and whipping cream.
• Allow to come to a boil over medium heat and stir till smooth. Cool.
• Fill center of cookie with chocolate.
• Top with crushed candy cane and sprinkles.