Peppermint Chocolate Thumbprint Cookies are festive, rich chocolate cookies filled with smooth peppermint frosting and topped with crushed candy canes or decorative sprinkles. Their soft texture, refreshing flavour, and elegant appearance make them a perfect addition to any holiday dessert platter.
Why You’ll Love This Recipe
These cookies deliver a wonderful balance of deep chocolate flavour and cool peppermint sweetness. They are simple to prepare, visually appealing, and ideal for holiday gifting. The thumbprint centre offers room for creative fillings, making them adaptable to various festive themes.
Ingredients
Unsweetened cocoa powder
Butter
Sugar
Egg
Flour
Baking powder
Salt
Peppermint extract
Cream or powdered sugar for the filling
Holiday sprinkles or crushed candy canes
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven and line a baking tray with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and peppermint extract, mixing until fully incorporated.
- Combine the dry ingredients and fold them gently into the butter mixture.
- Roll the dough into small balls and place them on the baking sheet.
- Press the centre of each ball with your thumb to create an indentation.
- Bake until the cookies are set and slightly firm around the edges.
- Allow them to cool completely before filling the centres with peppermint frosting.
- Top with crushed candy canes or festive sprinkles before serving.
Servings and Timing
Serves: 24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cooling and Decorating Time: 20 minutes
Total Time: Approximately 45 minutes
Variations
- Fill the centres with chocolate ganache instead of peppermint frosting.
- Add espresso powder for a mocha twist.
- Use white chocolate drizzle for added sweetness.
- Replace peppermint with orange extract for a citrus variation.
Storage/Reheating
Store cookies in an airtight container for up to 5 days at room temperature.
Refrigeration is optional but may extend freshness slightly.
These cookies do not require reheating; serve at room temperature.
FAQs
Why do my thumbprint cookies crack?
Cracking can occur if the dough is too dry; ensure proper mixing and avoid overbaking.
Can I freeze the cookies?
Yes, freeze baked cookies without filling for up to 3 months, then thaw and fill as needed.
Can I freeze the dough?
Yes, shape into balls and freeze; thaw before baking.
How do I prevent the indent from puffing up during baking?
Re-press the centre gently as soon as the cookies come out of the oven.
Can I use mint extract instead of peppermint?
Yes, though the flavour will be slightly different.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend for similar results.
Why is my filling too runny?
Add more powdered sugar to thicken it.
Can I make the cookies larger?
Yes, adjust baking time accordingly.
Do candy canes melt during storage?
Some melting may occur over time in humid environments; store in a cool, dry place.
Can I colour the peppermint filling?
Yes, gel colouring works best to achieve festive hues.
Conclusion
Peppermint Chocolate Thumbprint Cookies provide a festive blend of rich chocolate and cooling peppermint. Their elegant appearance and delightful flavour make them a standout treat for holiday gatherings, cookie exchanges, and gift assortments.
Print
Peppermint Chocolate Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich chocolate thumbprint cookies filled with smooth peppermint-infused chocolate ganache, perfect for holiday cookie trays.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 cup semisweet chocolate chips (for filling)
- 2 tbsp heavy cream (for filling)
- 1/2 tsp peppermint extract (for filling)
- Crushed candy canes (optional topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Whisk together flour, cocoa powder, and salt; add to butter mixture and blend until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or the back of a teaspoon to make an indentation in each ball.
- Bake for 10–12 minutes. If needed, gently re-press the indentations after baking. Let cookies cool.
- For the filling, melt chocolate chips with heavy cream in the microwave in short intervals, stirring until smooth. Add peppermint extract.
- Spoon or pipe the peppermint chocolate filling into each thumbprint.
- Top with crushed candy canes, if desired. Allow filling to set before serving.
Notes
- Chill dough for 15 minutes if it’s too soft to roll.
- Use high-quality chocolate for a smoother ganache.
- Cookies freeze well for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
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