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
Scale
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
