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
Scale
Cookie Dough
- 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
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
