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
Scale
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
