Description
Peppermint Bark Chocolate Thumbprint Cookies are rich, chocolatey cookies with a gooey melted chocolate center, topped with crushed peppermint candies for a festive crunch. These cookies combine the classic flavors of peppermint bark and thumbprints for the perfect holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips (for filling)
- 1 tsp coconut oil or vegetable oil (for filling)
- 1/3 cup crushed peppermint candies or candy canes (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheets about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Bake for 10–12 minutes, until the edges are set. If needed, gently press the indentations again right after baking.
- While cookies cool, melt chocolate chips and oil together in the microwave in 30-second intervals until smooth.
- Spoon the melted chocolate into the center of each cooled cookie.
- Sprinkle crushed peppermint candies over the melted chocolate.
- Allow the chocolate to set at room temperature or refrigerate for faster setting.
Notes
- Press indentations again after baking if they puff up.
- Use white chocolate for a peppermint bark twist.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg