There’s something magical about the burst of cool peppermint married with rich chocolate in these cookies. I’m excited to share this Peppermint Chocolate Thumbprint Cookies Recipe because it’s cozy, festive, and actually pretty simple to pull off — perfect for sharing or holding onto for yourself.
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
Ever tried a thumbprint cookie with a peppermint twist? This recipe takes that classic comfort cookie, adds a chocolatey depth, and then surprises you with that refreshing hint of peppermint that lingers just right. I adore how easy it is to make yet delivers a wow factor every single time.
- Quick and approachable: Uses a sugar cookie mix, so you’re not slaving away all day but still get that homemade feel.
- Perfect balance: The cocoa and peppermint extract play so well together — chocolate lovers and mint fans both rejoice.
- Delightful texture: Crispy edges, soft centers, and that smooth chocolate filling — seriously addictive.
- Festive and versatile: Candy cane crunch on top adds color, texture, and a hint of holiday cheer anytime you want.
Ingredients & Why They Work
The magic really starts with combining a trusty sugar cookie mix with unsweetened cocoa and peppermint extract. This combo keeps things simple but packed with flavor. Plus, the chocolate almond bark melts perfectly into those thumbprint wells, giving you a neat, glossy finish every time.
- Sugar cookie mix: Using a mix speeds up prep but delivers that classic buttery cookie base — just what this recipe needs.
- Salted butter: Adds richness and helps the dough hold together while providing a slight salt balance.
- Cocoa powder: Gives the cookies a deep chocolate flavor that doesn't overpower the peppermint.
- Eggs: Bind the dough and create just enough structure for chewy, soft centers.
- Peppermint extract: The star flavor — a little goes a long way in creating that festive brightness.
- Chocolate almond bark: Melts smoothly and sets quickly, perfect for filling the cookie wells without mess.
- Crushed candy canes: Adds crunch and a classic, colorful peppermint kick on top.
Make It Your Way
I love this recipe as is, but it also invites easy twists depending on your preference or what you have in the pantry. Customization is all about making it yours and having fun while baking.
- Variation: Sometimes I swap crushed candy canes for dark chocolate chips on top for a more intense chocolate finish — it’s a winter favorite in my house that kids adore!
- Dietary tweak: For those avoiding dairy, coconut oil works surprisingly well instead of butter, though the texture shifts slightly.
- Seasonal twist: Around Valentine’s, I dye the almond bark pink or add red and white sprinkles for an extra festive touch.
Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe
Step 1: Mix the Chocolatey Cookie Dough
First things first — grab a large bowl and combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. I find using a beater helps get everything silky smooth with no lumps, so the cookies bake evenly. The dough should be pliable but not sticky — if it’s too sticky, pop it in the fridge for 15 minutes to firm up a bit.
Step 2: Form Those Perfect Little Dough Balls
Line a baking sheet with parchment paper — trust me, this makes cleanup so much easier. Use a tablespoon measurer to scoop out dough balls about 1-inch in size, then roll them smoothly between your hands. The smoother the dough balls, the prettier your finished cookies will look. Place them evenly spaced on your sheet.
Step 3: Press the Signature Thumbprints
Now the fun part—use your thumb or a 1 teaspoon measuring spoon to gently press an indentation in the center of each cookie. Don’t worry if cracks appear; just smooth the dough back together with your fingers. From personal experience, doing this before baking helps the cookies hold that cute shape and prevents the jam from spilling everywhere.
Step 4: Bake and Reinforce the Indents
Bake at 350°F for about 8–10 minutes. The cookies will start to set but should still be soft. Once out of the oven, press the centers gently again if needed to make sure your wells are defined and ready for the filling — this step is key because the dough can puff up and close the indent slightly.
Step 5: Melt Chocolate and Fill the Wells
While the cookies cool, melt your chopped chocolate almond bark in the microwave. Heat in short 20-second bursts, stirring between each, until smooth and glossy. Using a small spoon, fill each well with the melted chocolate, making sure to fill it completely so you get that luscious chocolate center we’re aiming for.
Step 6: Sprinkle with Candy Cane Crunch
Before the chocolate sets, sprinkle crushed candy canes on top. I like to crush mine by popping candy canes in a ziplock bag and smashing them gently with a rolling pin — it’s quick and gives those perfect little chunks. Let everything cool for 3–5 minutes until the chocolate hardens just right.
Top Tip
After making these cookies a handful of times, I’ve learned a few little tricks to get that pro bakery flair and avoid common pitfalls. These tips really make a difference!
- Pre-bake indentation: Press the indents before baking, not just after, to keep the chocolate wells neat and prevent cracks.
- Don’t overscoop dough balls: Make them a touch smaller than you think — these cookies puff up a bit, and smaller balls keep the filling balanced.
- Candy cane crushing: Skip the food processor to avoid ending up with pink powder. I always use the bag-and-rolling pin method for chunkier texture.
- Chill dough option: If you want perfectly shaped cookies on first try, chill your dough for 2-3 hours so it holds form in the oven better.
How to Serve Peppermint Chocolate Thumbprint Cookies Recipe
Garnishes
I love sprinkling extra crushed candy canes or even a light dusting of powdered sugar on top before serving — it feels festive and adds that extra pretty sparkle. For non-mint fans, mini peppermint candies or edible glitter can be fun alternatives.
Side Dishes
These cookies pair wonderfully with a steaming cup of hot cocoa or a peppermint mocha. For a holiday brunch, I’ve served them alongside cinnamon-spiced coffee or creamy eggnog — talk about festive comfort!
Creative Ways to Present
For parties, I like arranging these cookies on a tiered stand with some fresh evergreen sprigs and fairy lights for a cozy vibe. They also make darling edible gifts when wrapped in cellophane tied with red and green ribbons.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature if I plan to enjoy them within a couple of days. After that, moving them to the fridge keeps them fresh up to 4-5 days without losing their lovely texture.
Freezing
When I want to prep ahead, I freeze the completely cooled cookies in a single layer inside an airtight container for up to 3 months. Thaw them at room temperature, and they almost taste freshly baked — perfect for holiday prep!
Reheating
To bring out that just-baked warmth, I pop cookies in a 300°F oven for 3-5 minutes or microwave them for 15-20 seconds. The chocolate softens nicely, and your cookies taste fresh again.
Frequently Asked Questions:
You can substitute chocolate chips, though almond bark melts more easily and sets firmer, making it better suited for filling the thumbprint wells without dripping or spreading. If you use chips, try melting them gently and working quickly.
That’s a common hiccup, especially because this recipe uses a cookie mix that’s a bit different from scratch doughs. The best fix is to gently smooth the cracks with your fingers as you press. Alternatively, chilling the dough for a few hours helps it hold together better during baking and indenting.
Stored airtight at room temperature, expect 2-3 days of freshness. Refrigerated, they’ll keep well for up to 4-5 days. For longer storage, freeze as described above to enjoy later without compromising texture.
Yes! If you’re not a fan of peppermint, you can omit the extract or replace it with vanilla or almond extract, but the signature holiday vibe will be different. Experimenting with flavors is part of the fun!
Final Thoughts
These Peppermint Chocolate Thumbprint Cookies have become my go-to for holiday baking and gifting — easy enough for busy days but special enough to impress. I hope you enjoy making (and eating!) them as much as I do. Give this recipe a try, and soon you’ll have that perfect combo of chocolate and mint right in your kitchen.
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Peppermint Chocolate Thumbprint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Peppermint Thumbprint Cookies made with a sugar cookie mix, rich cocoa, and a refreshing peppermint twist. Finished with melted chocolate almond bark and crushed candy canes, these cookies offer a perfect holiday treat that's easy to prepare and irresistibly delicious.
Ingredients
Cookie Dough
- 17.5 ounce package sugar cookie mix
- 0.5 cup (1 stick) salted butter, softened
- 0.5 cup cocoa powder
- 2 large eggs
- 1.25 teaspoon peppermint extract
Toppings
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- 0.25 cup crushed candy canes
Instructions
- Preheat the Oven. Set your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix the Dough. In a large bowl, beat together the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the mixture is fully combined and smooth.
- Prepare Baking Sheet. Line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Form Cookie Balls. Scoop 1-inch balls of dough using a 1 tablespoon measurer. Roll each ball between your hands to form a smooth ball and place them spaced apart on the prepared sheet pan.
- Create Indents Before Baking. Press a thumb or 1 teaspoon measurer into the center of each cookie ball to form an indent. If cracks appear, gently mold the dough back together.
- Bake Cookies. Place the sheet pan in the oven and bake the cookies for 10 minutes or until the centers start to set.
- Re-indent After Baking. Remove the cookies from the oven and carefully press another indent into the center of each cookie with the teaspoon measurer to ensure a clear well for the filling.
- Cool Cookies. Allow the cookies to cool slightly while you prepare the melted chocolate almond bark.
- Melt Chocolate Almond Bark. Place the chopped almond bark in a microwave-safe bowl and heat in 20-second intervals, stirring between each until the chocolate is completely melted.
- Fill Indents with Chocolate. Spoon the melted chocolate into the centers of each cookie until the wells are fully filled.
- Add Candy Cane Topping. Before the chocolate sets, sprinkle crushed candy canes over the chocolate to add a festive crunch.
- Let Set and Serve. Allow the almond bark to cool and set for 3-5 minutes. Serve the cookies warm or at room temperature for the best flavor.
Notes
- To store, keep cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days.
- Freeze completely cooled cookies in an airtight container for up to 3 months; thaw to room temperature before serving.
- Crush candy canes easily by placing them in a plastic bag and hitting with a rolling pin. A food processor can be used but may produce fine powder.
- Make smaller dough balls for more cookies; dough expands during baking.
- Indenting dough before baking reduces cracking; chilling dough for 2-3 hours helps it keep shape during baking.
- Use a 1 teaspoon measuring spoon for perfect and consistent thumbprints instead of your thumb.
- Follow this recipe's instructions rather than the cookie mix package for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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