Name: Peppermint Chocolate Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 17.5 ounce package sugar cookie mix; ½ cup (1 stick) salted butter, softened; ½ cup cocoa powder; 2 large eggs; 1¼ tsp peppermint extract; 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares); ¼ cup crushed candy canes

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.

The image shows a close-up of seven round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two main layers: the outer layer is a slightly cracked, soft-looking brown chocolate cookie with a rough texture, and in the center is a smooth, glossy dark chocolate filling. The dark chocolate centers are topped unevenly with white and red crushed peppermint candy pieces that add a contrasting bright color and a crunchy texture. The cookies vary slightly in size and shape, giving a homemade feel. The photo taken with an iphone --ar 2:3 --v 7

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.

The image shows several round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two layers: the bottom layer is a textured, light brown chocolate cookie with cracks, and the top layer is a smooth, shiny, dark chocolate circle filling the center. The chocolate filling is topped with crushed white and red peppermint pieces scattered unevenly. One cookie in the middle is bitten into, revealing a thick, soft chocolate center inside the cookie base. Photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of a simple white ceramic bowl of smooth light brown sugar cookie mix, a small white ceramic bowl filled with rich dark brown cocoa powder, two whole large brown eggs with clean shells, a small white ceramic bowl of softened pale yellow salted butter, a small white ceramic bowl containing clear peppermint extract liquid, a white ceramic plate with roughly chopped glossy dark chocolate almond bark squares, and a small white ceramic bowl holding crushed bright red and white candy cane pieces — all arranged in perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

peppermint chocolate cookies - Serving Suggestion

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:

Can I use a different type of chocolate instead of almond bark?

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.

What’s the best way to avoid cracks in the thumbprints?

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.

Can I prepare the dough ahead of time?

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.

How do I store these cookies to keep them fresh?

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.