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.
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.