As the holiday season wraps us in its warm embrace, there’s nothing quite as inviting as the aroma of freshly baked cookies wafting through the house. Peppermint Thumbprint Cookies are the perfect treat to share with family and friends, combining a rich cocoa base with a refreshing burst of peppermint and chocolate. These cookies feature a delightful soft and chewy texture, with a crisp edge that gives way to a sweet surprise in the center. I can’t help but smile every time I pop one into my mouth, and I’m excited for you to discover this cozy recipe!

Why You’ll Love This Recipe

These Peppermint Thumbprint Cookies are not only stunning with their festive candy cane topping, but they are also incredibly easy to make! The combination of chocolate, peppermint, and crushed candy canes creates a harmonious balance of flavors. Plus, they’re perfect for holiday gifting or treating yourself to something special at the end of a long day.

Ingredients Needed For Peppermint Thumbprint Cookies

• 17.5 ounce package sugar cookie mix: This mix serves as the base and simplifies the process, ensuring you get that buttery cookie flavor without the fuss.
• 1/2 cup salted butter, softened: The salted butter adds richness and a wonderful depth of flavor that balances the sweetness of the sugar cookie mix.
• 1/2 cup cocoa powder: Cocoa powder gives structure and a chocolatey kick, making these cookies feel indulgent and festive.
• 2 large eggs: The eggs help bind the ingredients together and contribute to the chewy texture of the cookies.
• 1 and 1/4 tsp peppermint extract: This is where the magic happens! Peppermint extract infuses the cookies with refreshing notes that scream holiday cheer.
• 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares): Melted almond bark acts as a luscious filling in each thumbprint, elevating these cookies from great to extraordinary.
• 1/4 cup crushed candy canes: The candy canes add a crunchy texture and a pop of color, making these cookies not just tasty but also visually enticing.

How to Make Peppermint Thumbprint Cookies

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, mix the sugar cookie mix, salted butter, cocoa powder, eggs, and peppermint extract with a beater until combined.
3. Line a sheet pan with parchment paper.
4. Scoop 1-inch balls of cookie dough and roll them into smooth balls, placing them on the sheet pan.
5. Press an indent into the center of each cookie using your thumb or a 1 teaspoon measurer.
6. Bake for 8-10 minutes until the middle begins to set.
7. Remove from the oven and carefully make another indent in the center of each cookie.
8. Allow to cool while preparing the chocolate almond bark.
9. Melt the chocolate almond bark in the microwave in 20-second increments, stirring in between until fully melted.
10. Pour the melted chocolate into the indents of each cookie.
11. Sprinkle crushed candy canes on top of the chocolate before it sets.
12. Allow to cool for 3-5 minutes before serving while slightly warm.
13. Store cookies in an airtight container for 2-3 days at room temperature, or refrigerate for 4-5 days, or freeze for up to 3 months.

How to Serve Peppermint Thumbprint Cookies

These delightful cookies are perfect for holiday gatherings, cookie swaps, or a cozy night in. Serve them warm with a cup of hot cocoa or coffee, and watch everyone reach for seconds. They also make a charming gift when placed in a festive tin or wrapped in cellophane with a bow.

How to Store Peppermint Thumbprint Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to enjoy them longer, place them in the refrigerator for 4-5 days, or freeze them for up to 3 months. Just make sure they’re cooled completely before storing!

Tips to Make Peppermint Thumbprint Cookies

• Don’t rush the cooling process: Allow the cookies to cool slightly out of the oven before adding chocolate to maintain the perfect shape.
• Use quality chocolate almond bark: For the best flavor, choose a high-quality chocolate almond bark that melts smoothly.
• Get creative with toppings: Feel free to swap out crushed candy canes for sprinkles or nuts to add your unique twist!

Variations and Substitutions

• Gluten-Free Option: Substitute the sugar cookie mix with a gluten-free version to make these cookies suitable for gluten-sensitive friends.
• Chocolate Variation: For an even richer chocolate flavor, consider adding mini chocolate chips to the dough.
• Flavor Swaps: Instead of peppermint, try using almond extract for a different twist, or sprinkle with chopped nuts for added texture.

Frequently Asked Questions

Can I use homemade sugar cookie dough instead of a mix?

Absolutely! If you have a favorite sugar cookie recipe, feel free to use that instead of the packaged mix.

How do I fix cookies that spread too much?

If your cookies spread too thin, try chilling the dough for 30 minutes before baking, or add a bit more flour to achieve the desired consistency.

Can I make these cookies in advance?

Yes, you can bake the cookies ahead of time and store them in an airtight container. Add the chocolate and candy cane topping just before serving for the best presentation.

What can I use instead of almond bark?

You can use chocolate chips or candy melts if you prefer; just melt them in the same way as the almond bark.

How do I prevent the cookies from burning on the bottom?

Make sure to line your baking sheet with parchment paper and avoid overcrowding the pan to ensure even baking.

Peppermint Thumbprint Cookies

Delightfully soft and chewy Peppermint Thumbprint Cookies with a rich cocoa base, featuring a refreshing peppermint flavor and luscious chocolate filling, perfect for holiday gifting or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine American, Holiday

Servings 24 cookies

Calories 150 kcal

Ingredients

  

Cookie Base

• 17.5 oz sugar cookie mix This mix simplifies the process, ensuring you get that buttery flavor.
• 0.5 cup salted butter, softened Adds richness and balances the sweetness.
• 0.5 cup cocoa powder Gives structure and a chocolatey kick.
• 2 large eggs Helps bind the ingredients and contributes to chewiness.
• 1.25 tsp peppermint extract Infuses the cookies with refreshing holiday notes.

Filling and Topping

• 8 oz chocolate almond bark, chopped Melted for filling in each thumbprint.
• 0.25 cup crushed candy canes Adds a crunchy texture and festive color.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• In a large bowl, mix the sugar cookie mix, salted butter, cocoa powder, eggs, and peppermint extract with a beater until combined.
• Line a sheet pan with parchment paper.
• Scoop 1-inch balls of cookie dough, roll into smooth balls, and place them on the sheet pan.
• Press an indent into the center of each cookie using your thumb or a 1 teaspoon measurer.

Baking

• Bake for 8-10 minutes until the middle begins to set.
• Remove from the oven and carefully make another indent in the center of each cookie.

Filling

• Allow to cool while preparing the chocolate almond bark.
• Melt the chocolate almond bark in the microwave in 20-second increments, stirring in between until fully melted.
• Pour the melted chocolate into the indents of each cookie.
• Sprinkle crushed candy canes on top of the chocolate before it sets.
• Allow to cool for 3-5 minutes before serving while slightly warm.

Notes

Store cookies in an airtight container for 2-3 days at room temperature, refrigerate for 4-5 days, or freeze for up to 3 months. Allow cookies to cool before storing to maintain texture.

Keyword Chocolate Cookies, Easy Cookies, Holiday Treats, Peppermint Cookies, Thumbprint Cookies