Nothing brings the holidays home like the rich flavors of peppermint and chocolate mingling in warm, fresh-baked cookies. This Peppermint Chocolate Thumbprint Cookies Recipe offers that perfect melt-in-your-mouth texture with a delightful chocolatey center and a cool peppermint crunch — it’s basically festive magic in cookie form.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe
- Top Tip
- How to Serve Peppermint Chocolate Thumbprint Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Peppermint Chocolate Thumbprint Cookies Recipe
Why You'll Love This Recipe
What’s not to love about cookies that bring a nostalgic holiday vibe, requiring minimal fuss to whip up? I adore how this cookie balances ease and flavor—using a premade sugar cookie mix jazzed up with cocoa and peppermint, it's perfect for busy days when you crave a homemade treat without the stress.
- Quick and Simple: You can have these cookies in the oven in under 20 minutes, perfect for last-minute parties or unexpected guests.
- Festive Flavors: The combo of peppermint extract and crushed candy canes gives it that unmistakable winter warmth with a refreshing twist.
- Chocolatey Goodness: The almond bark filling melts smoothly into the thumbprint, creating a little chocolate surprise that everyone adores.
- Customizable Texture: You control how big or small the cookies are, so you can tailor the batch size or make bite-sized bites for sharing.
Ingredients & Why They Work
This Peppermint Chocolate Thumbprint Cookies Recipe brings together simple ingredients, with each one playing an essential role. From the buttery base to the minty finish and melty chocolate filling, the ingredients complement each other perfectly, making the baking straightforward and the results delicious.
- Sugar Cookie Mix: This is the foundation that keeps things easy and consistent, saving time without compromising flavor.
- Salted Butter: Adds richness and moisture, helping the dough hold together while giving tenderness.
- Cocoa Powder: Deepens the chocolate flavor, transforming the cookie into a mocha-mint delight.
- Eggs: Bind everything nicely and lend a little lift to the cookie’s texture.
- Peppermint Extract: The essential star that makes these cookies unmistakeably festive and fresh tasting.
- Chocolate Almond Bark: Melts easily to fill the thumbprint centers with a smooth, creamy chocolate layer.
- Crushed Candy Canes: Adds crunch and bursts of peppermint flavor on top, plus they make these cookies look super festive.
Make It Your Way
I’ve made these cookies plenty of times, and honestly, I love tweaking the peppermint level depending on the occasion—sometimes a subtle hint, other times a peppermint punch. Plus, customizing the size of the dough balls always changes up the yield and bite size to suit what’s needed.
- Less Peppermint Variation: If peppermint isn’t your favorite, dial back the extract by half and sprinkle just a few candy cane pieces on top for a gentler touch. I tried this for a non-mint loving friend, and she couldn’t believe how approachable they were.
- Dairy-Free Option: Swap the butter with dairy-free margarine and use dairy-free chocolate almond bark, and you’re all set for friends who avoid dairy without sacrificing flavor.
- Extra Crunch: Toss in some finely chopped nuts (like almonds or pecans) with the crushed candy canes for an added texture twist that my family adored last year.
Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe
Step 1: Mix and Meld the Cookie Dough
Start by preheating your oven to 350°F (175°C). In a large bowl, I always use my stand mixer or hand beaters to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. Beat everything until you get a smooth, well-blended dough—no dry patches! This step sets the stage, so take your time to really incorporate all those flavors evenly.
Step 2: Shape and Indent the Cookies
Line a sheet pan with parchment paper—trust me, this makes cleanup a breeze. Scoop out one-inch balls (I use a tablespoon measure for consistency) and roll them between your hands until they’re nice and smooth. Place them spaced evenly on the sheet pan. Then, press your thumb or a one-teaspoon measuring spoon into the center of each ball to create that classic thumbprint well. Don’t worry if cracks form; I just gently smooth the edges back with my fingers.
Step 3: Bake and Perfect the Thumbprint
Bake the cookies for 8 to 10 minutes until the centers start to set but are still soft. Right after pulling them from the oven, use your measuring spoon again to deepen the indentations that might have flattened or spread out during baking. This little trick ensures there’s a perfect pocket for the chocolate later on.
Step 4: Melt Chocolate and Fill Cookies
While the cookies cool, chop the chocolate almond bark into small pieces and melt it in a microwave-safe bowl. I heat it in 20-second bursts, stirring in between until it’s velvety smooth. Then, spoon the melted chocolate generously into the thumbprint wells. This is where the magic happens—each bite will be all kinds of dreamy.
Step 5: Sprinkle and Set
Before the chocolate really firms up, sprinkle crushed candy canes on top for that bright peppermint crunch and festive sparkle. Let the cookies cool for 3–5 minutes so the chocolate sets while the cookies remain slightly warm—this contrast in temperature just brings everything together beautifully.
Top Tip
Over the years, I’ve learned a few handy tricks that make the difference between great cookies and absolutely irresistible ones.
- Use a Measuring Spoon for Indents: Instead of using your thumb, I prefer a 1 teaspoon measuring spoon to create consistent, perfect holes. It’s less messy and gives the cookies a neater appearance.
- Chill the Dough for Shape Maintenance: If you want the thumbprints to hold up without making indentations twice, chill the dough for 2-3 hours before baking. This helps it stay firmer and prevents cracking.
- Crush Candy Canes Properly: Use a rolling pin inside a sealed plastic bag to get chunky pieces rather than a powdery dust—this way you get a satisfying crunchy texture on top.
- Follow This Recipe, Not the Box: Since this recipe uses premade cookie mix in a unique way, it’s important to stick to these specific steps for the best texture and flavor, rather than the back-of-the-box directions.
How to Serve Peppermint Chocolate Thumbprint Cookies Recipe
Garnishes
I love finishing these cookies with a little fresh flourish—beyond the crushed candy canes, a light dusting of powdered sugar makes them look snow-kissed and pretty on a holiday platter. Sometimes I also add a few tiny peppermint candies or even edible glitter for a bit of sparkle when guests are coming over.
Side Dishes
These cookies are buddies with a warm cup of peppermint tea or hot cocoa topped with whipped cream. I also find they pair beautifully with cheese platters featuring mild cheeses or buttery shortbread cookies for a little variety on the dessert table.
Creative Ways to Present
One of my favorite ways to present these at a holiday party is in a layered glass jar alongside candy canes and twinkle lights, so guests can scoop them out themselves. I’ve also wrapped them individually in clear cellophane tied with red ribbon for gifting—they always get devoured fast!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container on the countertop for up to 3 days, which keeps them tender yet fresh. If I want them to last longer, I pop the container into the fridge, and they stay good for about 4-5 days without drying out.
Freezing
Once completely cooled, freezing works wonderfully. I layer them between sheets of parchment paper in a sealed container and freeze for up to 3 months. When ready to enjoy, I let them thaw at room temp—no microwave needed to keep the textures perfect.
Reheating
If you want to warm the cookies a little, I pop them in the oven at 300°F for about 5 minutes. This softens the cookie and slightly melts the chocolate just enough to bring back that fresh-baked feeling, without compromising the peppermint crunch.
Frequently Asked Questions:
Sugar cookie mix works best for this recipe because of its mild flavor and texture, which pairs nicely with the cocoa and peppermint. Using a different mix might alter the consistency and flavor balance, so if you want to experiment, start with a small batch and adjust as needed.
Pressing an indent in the dough balls before baking, as described in the recipe, helps prevent cracking. Also, chilling the dough for a couple of hours before baking can make the dough firmer and more stable, reducing cracks. If cracks still appear, you can gently patch them with damp fingers before baking.
Fresh mint won’t provide the same concentrated peppermint flavor and can add unwanted moisture to the dough, potentially affecting texture. Peppermint extract is much more potent and designed for baking, so it’s best to stick with the extract for authentic flavor.
Absolutely! These peppermint chocolate thumbprint cookies make lovely gifts. I recommend packaging them in airtight tins or cello bags with ribbons to keep them fresh and festive. They travel well and always get rave reviews!
Final Thoughts
This Peppermint Chocolate Thumbprint Cookies Recipe has been a holiday staple in my kitchen, not just for how delicious it is, but for the joy it brings to those I share it with. It’s a recipe that doesn’t intimidate and rewards you with festive flavors and charming presentation every time. I truly hope you give it a try soon—you'll find it’s a delightful mix of tradition and convenience that feels just like a warm holiday hug.
Print
Peppermint Chocolate Thumbprint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Thumbprint Cookies combine the rich flavor of cocoa with a refreshing peppermint twist, filled with melted chocolate and topped with crushed candy canes for a festive holiday treat.
Ingredients
Cookie Dough
- 17.5 ounce package sugar cookie mix
- 0.5 cup salted butter, softened (1 stick)
- 0.5 cup cocoa powder
- 2 large eggs
- 1.25 teaspoon peppermint extract
Chocolate Filling and Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- 0.25 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dough: In a large bowl, use a beater to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the dough is completely combined and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking during baking.
- Form Cookie Balls: Scoop 1-inch balls of the cookie dough using a tablespoon measurer. Roll each ball between your hands to create a smooth surface and arrange them evenly spaced on the prepared sheet pans.
- Create Indents: Use your thumb or a 1 teaspoon measuring spoon to press an indent into the center of each cookie ball. If the dough cracks, gently mold it back together to maintain the smooth shape.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until the centers begin to set and the edges are firm.
- Re-Indent: Remove the cookies from the oven and carefully press another indent in the center of each cookie with your teaspoon measurer to keep the wells prominent for filling.
- Cool Cookies: Allow the cookies to cool on the sheet pan while you prepare the chocolate filling.
- Melt Chocolate: Place chopped chocolate almond bark in a microwave-safe bowl and heat in 20 second increments, stirring between intervals until fully melted and smooth.
- Fill Wells: Spoon the melted chocolate almond bark into the indentations of each cooled cookie, filling the wells completely.
- Add Candy Cane Topping: Before the chocolate sets, sprinkle crushed candy canes on top of each filled cookie to add a festive crunch and peppermint flavor.
- Set and Serve: Let the almond bark cool and harden for 3-5 minutes before plating. Serve the cookies while slightly warm for optimal taste.
Notes
- Store cookies in an airtight container on the countertop for 2-3 days or refrigerate for up to 4-5 days to prolong freshness.
- To freeze, cool cookies completely then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
- Crush candy canes by placing them in a plastic bag and smashing with a rolling pin for chunky pieces; food processor can be used but creates more fine powder.
- Smaller dough balls yield more cookies and hold melted chocolate better, as the dough expands slightly during baking.
- You can make only one indent after baking to simplify the process, although cookies may crack slightly; chilling dough for 2-3 hours before baking also helps retain shape.
- Use a round measuring spoon approximately 1 teaspoon in size for perfect, uniform thumbprints instead of your thumb.
- Follow this recipe exactly rather than the cookie mix package instructions, as this recipe modifies the mix with cocoa and peppermint for flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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