Sweet, chocolaty, and bright with peppermint—these treats hit all the best holiday vibes. The Peppermint Chocolate Thumbprint Cookies Recipe is a delightful twist on classic thumbprints, with a rich cocoa cookie base and that perfect peppermint-chocolate combo inside the cozy little wells.
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
Honestly, I’ve made thumbprint cookies plenty of times, but adding peppermint and chocolate almond bark really elevates the flavor and festive feel. It’s like a little holiday party in every bite, plus it’s surprisingly easy to pull together even when you’re short on time.
- Simple Prep: Using a sugar cookie mix cuts down on fuss but keeps that homemade vibe intact.
- Peppermint-Chocolate Combo: Classic flavors meet in a perfect cozy cookie that’s not too sweet or too rich.
- Fun Textures: Soft, buttery cookies with crunchy candy cane topping make each bite interesting.
- Great for Gifting: These cookies look so cute and festive — they’re perfect for holiday platters or cookie swaps.
Ingredients & Why They Work
Every ingredient here is thoughtfully chosen to keep the process easy but the flavor spot-on. The premade sugar cookie mix saves time without sacrificing that soft texture, and the peppermint extract gives you that holiday sparkle. Here’s a quick look at why each component shines:
- Sugar cookie mix: Streamlines the baking while providing a light, tender base perfect for holding the filling.
- Salted butter: Adds richness and helps with the dough’s texture — plus a pinch of salt balances the sweetness.
- Cocoa powder: Makes these thumbprints deep, chocolaty, and a little less sweet than your typical sugar cookie.
- Eggs: Bind everything together and give the cookie structure.
- Peppermint extract: The star flavor, capturing that cool holiday essence with just a little splash.
- Chocolate almond bark: Melts beautifully to fill the cookie wells with creamy, festive goodness.
- Crushed candy canes: Adds crunch and a pop of peppermint sweetness - plus they look adorable sprinkled on top.
Make It Your Way
I love making the classic peppermint version, but these cookies are super adaptable if you want to get creative or tweak for dietary needs. It’s your kitchen party—make it exactly how you like!
- Variation: Sometimes I swap peppermint extract for orange zest and use white chocolate instead for a bright twist — it’s surprisingly delicious!
- Diet-friendly Tip: For dairy-free, use vegan butter and dairy-free chocolate almond bark to keep the same festive feel.
- Size Matters: I’ve found making the dough balls a little smaller helps the cookies hold their shape better and gives you more cookies to share.
Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe
Step 1: Mix it up
Start by preheating your oven to 350°F. In a large bowl, I mix the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract together until the dough feels smooth and everything’s fully combined. Using an electric beaterspeed helps speed this up and makes sure there are no lumps.
Step 2: Shape Your Cookies
Line a baking sheet with parchment paper. I use a one-tablespoon scoop to portion the dough evenly and then roll each scoop into a smooth ball between my palms. Place the balls on the pan, leaving enough space for a slight expansion. Press gently into the center of each ball with your thumb or a teaspoon to make the signature indentation. If cracks appear, don’t worry—I just pinch them back together.
Step 3: Bake and Re-Indent
Bake the cookies for 8-10 minutes, just until the centers begin to set but aren’t fully firm. When you pull them out, press the indents one more time to deepen the wells. This little trick helps keep the melted chocolate perfectly nestled without spilling over.
Step 4: Melt and Fill
While cookies cool slightly, melt your chopped chocolate almond bark in the microwave in 20-second bursts, stirring after each. Pour the smooth melted chocolate into each cookie’s indent and immediately sprinkle crushed candy canes on top before it sets.
Step 5: Cool and Enjoy!
Let the cookies rest for 3-5 minutes for the chocolate topping to set but still keep the cookies a little warm and soft. Now you’re ready to dive into one of the most festive treats I’ve enjoyed all season!
Top Tip
Over the years, I’ve learned a few key things that take this Peppermint Chocolate Thumbprint Cookies Recipe from good to spectacular. Paying attention to these little tips will save you stress and deliver perfect results every time.
- Crushing Candy Canes: I smash mine in a sealed plastic bag with a rolling pin — quick, easy, and it avoids that powdery mess from a food processor.
- Prevent Cracks: Making the indent before baking really helps the dough keep its shape and stops pesky cracks.
- Indent Twice: I always press the thumbprint again right after baking to make sure it’s deep enough for the melted chocolate.
- Chill Dough Option: If you want neater, more defined shapes, chilling the dough for 2-3 hours before baking works wonders.
How to Serve Peppermint Chocolate Thumbprint Cookies Recipe
Garnishes
I adore finishing these cookies with a sprinkle of crushed candy canes for extra crunch and shine. Sometimes, I add a light dusting of powdered sugar to make them look extra festive, especially when serving at holiday parties.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa or peppermint tea. I’ve also served them alongside a cheese board or light fruit platter for a sweet balance during gatherings.
Creative Ways to Present
For a holiday cookie swap, I like arranging these on a festive platter lined with evergreen sprigs and little ornaments. Wrapping a few up in cellophane bags tied with red and green ribbons makes perfect little gifts that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container on the countertop if we’ll eat them quickly — they stay perfect for 2-3 days. If you want longer freshness, storing in the fridge gives you about 4-5 days without losing texture or flavor.
Freezing
These cookies freeze like a dream! Once fully cooled, place them in an airtight container or freezer-safe bag. They’ll keep beautifully for up to 3 months—great for prepping holiday treats in advance.
Reheating
To enjoy frozen or refrigerated cookies, just let them come to room temperature naturally, or pop them in the microwave for about 10 seconds if you want that fresh-baked, warm sensation.
Frequently Asked Questions:
Absolutely! You can substitute with semi-sweet or dark chocolate chips. Just melt them carefully to avoid burning, and keep in mind the texture might be a bit softer.
Pressing the indent into the cookie dough before baking helps prevent cracking. If cracks still appear, gently press the dough back together before baking. Chilling the dough also makes a big difference for neater cookies.
Yes, you can prepare the dough and refrigerate it for 2-3 hours before baking. This helps firm up the dough and can make it easier to shape the cookies without cracking. Just remember to let the dough return to room temperature briefly if it’s too firm to scoop.
Store cookies in an airtight container on the countertop for 2-3 days or in the refrigerator for up to 4-5 days. For longer storage, freeze fully cooled cookies in airtight bags or containers, and thaw at room temperature before serving.
Final Thoughts
These Peppermint Chocolate Thumbprint Cookies Recipe are truly a joyful treat for any festive occasion. I love how easy they are without ever feeling like a shortcut, and the flavors always impress friends and family. Next time you want a cookie that’s festive, chocolatey, and refreshingly minty, I promise these will be your go-to—they’re totally worth the extra love in the kitchen.
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
Delight in these festive Peppermint Thumbprint Cookies featuring a rich cocoa-flavored sugar cookie base filled with smooth melted chocolate almond bark and topped with crunchy crushed candy canes. Perfect for the holiday season or any special occasion, these cookies combine classic flavors with an easy-to-follow method using a premade sugar cookie mix.
Ingredients
Cookie Dough
- 17.5 ounce package sugar cookie mix
- ½ cup (1 stick) salted butter, softened
- ½ cup cocoa powder
- 2 large eggs
- 1¼ teaspoon peppermint extract
Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- ¼ cup crushed candy canes
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature before preparing the cookies.
- Mix Dough: In a large bowl, use a beater to thoroughly mix the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until fully combined and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Shape Cookies: Scoop 1-inch balls of the cookie dough using a 1 tablespoon measuring spoon. Roll each ball between your hands to form smooth surfaces and place them evenly spaced on the prepared sheet pan.
- Create Indents: Press an indent into the center of each cookie ball using your thumb or a 1 teaspoon measuring spoon. If cracks appear, gently press the dough back together to maintain shape.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the centers begin to set but cookies remain soft.
- Re-Indent After Baking: Remove cookies from the oven and carefully press another indent with a teaspoon to ensure the center indentation is prominent enough for the melted chocolate filling.
- Cool Cookies: Allow cookies to cool while you prepare the chocolate almond bark for filling.
- Melt Chocolate: Place chopped chocolate almond bark in a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is fully melted and smooth.
- Fill Centers: Spoon the melted chocolate almond bark into the indents of each cookie until they are completely filled.
- Add Candy Cane Topping: Immediately sprinkle crushed candy canes over the melted chocolate before it sets to ensure they stick and add festive crunch.
- Set and Serve: Let the almond bark cool and set for 3 to 5 minutes so the filling firms up, then plate and serve while the cookies are still slightly warm for the best texture and flavor.
Notes
- Store cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days to keep them fresh longer.
- To freeze, store fully cooled cookies in an airtight container for up to 3 months; thaw to room temperature before serving.
- Crush candy canes easily by putting them in a plastic bag and smashing with a rolling pin. Avoid using a food processor to prevent turning them into powder.
- Make dough balls slightly smaller if you want to increase the number of cookies from the mix, as they will expand slightly while baking.
- For easier shaping, chill the dough for 2-3 hours before baking to help cookies keep their indent shape throughout baking and avoid double indents.
- You can make just one indent after baking if desired, though initial indent before baking helps prevent cracking.
- Use a 1 teaspoon measuring spoon to create perfect, uniform thumbprints without needing to use your thumb.
- Do not follow the cookie mix package instructions; this recipe provides the best results with the added peppermint and cocoa.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Leave a Reply