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; 0.5 cup (1 stick) salted butter, softened; 0.5 cup cocoa powder; 2 large eggs; 1.25 teaspoon peppermint extract; 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares); 0.25 cup crushed candy canes

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.

The image shows eight round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has a crackled, textured dark brown base with a smooth, shiny dark chocolate circle in the center. On top of the chocolate layer, there are small pieces of crushed white and red candy sprinkled evenly. The cookies look soft and rich, with the candy adding a festive touch. 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

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.

The image shows several round chocolate cookies arranged on a black wire cooling rack over a white marbled surface. Each cookie has a thick layer of smooth, shiny chocolate in the center topped with small pieces of crushed white and red peppermint candy. One cookie is on top, broken with a bite taken from it, revealing the soft chocolate filling inside. The cookies have a rough, cracked texture on the outer edges with a rich brown color. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of fine white sugar cookie mix, a stick of salted butter with a smooth surface, a neat pile of dark cocoa powder, two large brown eggs with clean shells, a small white ceramic bowl filled with clear peppermint extract, roughly chopped dark chocolate almond bark chunks, and a small white bowl with crushed red and white candy cane pieces, all arranged symmetrically on a simple white ceramic plate and in bowls, 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: 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.

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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 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

peppermint chocolate cookies - Serving Suggestion

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:

Can I use regular chocolate chips instead of almond bark?

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.

What if my cookie dough cracks when pressing the indent?

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.

How long do these cookies stay fresh?

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.

Can I make these peppermint thumbprint cookies without peppermint extract?

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.