Double Chocolate Nutella & Peppermint Thumbprint Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 Brown sugar, light
  • 6 tbsp Cocoa powder
  • 1 cup Dark chocolate chips
  • 1 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 1 tbsp Vanilla extract, pure
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Nuts, mixed

• Drinks

  • 2 tbsp Espresso, instant powder

• Other

  • 1 cup Country crock (at room temperature

Found on amittenfullofsavings.com

Ingredients

• Ingredients:
• 2½ cups all-purpose flour
• 6 tablespoons cocoa powder
• 2 tablespoons instant espresso powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup Country Crock (at room temperature)
• 1 cup granulated sugar
• ¾ light brown sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 1 cup mixed nuts, pistachios, and cranberries
• Nutella for thumbprint filling
• Learn how to make this easy Christmas cookie recipe, Double Chocolate Nutella & Peppermint Thumbprint Cookie

Directions

• Directions:
• In the bowl of a stand mixer fitted with the whisk attachment, add softened Country Crock spread, brown sugar, and granulated sugar. Beat on med-high until the mixture is light and fluffy.
• Add eggs one at a time and mix first egg completely into the cookie batter before adding the second egg.
• In a separate bowl add and mix the all-purpose flour, baking soda, and sea salt.
• With the stand mixer on its lowest setting slowing add the flour mixture into the wet mixture. Mix ingredients until just incorporated.
• Fold in the white and dark chocolate chips.
• Next, fold in the dried cranberry, pistachio, and blended nut mixture. Stir until combined.
• Line a cookie sheet with parchment paper and drop two tablespoons of cookie dough onto the palm of your hands. Roll the cookie dough into a round ball and place on the cookie sheet, repeat the process until you have 6 to 8 cookies on a cookie sheet at 2 inches apart.
• Bake cookies at 375 degrees for 15 - 20 minutes.
• Remove cookies from the oven and get them time to cool. While the cookies are still warm, use the back of your spoon or your thumb and press a declivity into the center of each cookie.
• Fill each hollow with Nutella and candy cane sprinkles.
• Serve.