If you’re craving something festive, chocolatey, and downright addicting, you’ve got to try my Peppermint Thumbprint Cookies with Chocolate Almond Recipe. These beauties combine the rich, comforting warmth of cocoa and peppermint with melty chocolate almond centers and just a hint of candy cane crunch. Trust me, they’re fan-freaking-tastic, perfect for holiday parties or cozy nights in—keep reading, and I’ll walk you through every delicious step so you nail them on your first try!
Why You’ll Love This Recipe
- Quick and Easy: Using a premade sugar cookie mix saves time without sacrificing flavor.
- Perfect Holiday Flavors: Peppermint and chocolate are a classic combo that feels festive and indulgent.
- Fun Texture: Soft cookies with melty chocolate centers and crunchy candy cane topping make every bite a treat.
- Customizable: You can easily tweak the size and flavor for your personal taste or dietary needs.
Ingredients & Why They Work
Each ingredient in the Peppermint Thumbprint Cookies with Chocolate Almond Recipe plays a role in balancing flavor, texture, and ease. I love how the cookie mix forms the base, while peppermint extract gives that signature holiday zing. Let’s break down why these ingredients work so well together.
- Sugar cookie mix: A time-saver that gives a perfect, consistent cookie base every time.
- Salted butter: Adds richness and helps create a tender yet sturdy cookie dough.
- Cocoa powder: Brings deep chocolate flavor without extra fat, balancing nicely with the sweetness.
- Eggs: Bind ingredients together and give the cookies structure and moisture.
- Peppermint extract: That unmistakable festive note that wakes up your taste buds.
- Chocolate almond bark: Melts smoothly for the thumbprint filling, bringing creamy chocolate and a subtle nutty flavor.
- Crushed candy canes: Adds a little crunch and bright peppermint pop for garnish.
Make It Your Way
One of the things I love most about the Peppermint Thumbprint Cookies with Chocolate Almond Recipe is how flexible it is. You can easily tweak flavors, sizes, or toppings to suit your style or occasion.
- Swap out the peppermint extract: I sometimes substitute vanilla or orange extract for a different twist that’s just as festive.
- Try different fillings: Melted white chocolate or mint chocolate chips work beautifully instead of almond bark.
- Make them smaller for more cookies: I often roll the dough balls just a bit smaller than 1 inch to stretch the batch further.
- Go vegan or gluten-free: You can swap ingredients in the cookie mix or use vegan butter to adapt this recipe easily.
Step-by-Step: How I Make Peppermint Thumbprint Cookies with Chocolate Almond Recipe
Step 1: Mix the Cozy Cocoa Peppermint Cookie Dough
I start by preheating the oven to 350°F, then in a large bowl, I combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. Using my electric mixer, I blend everything until it’s smooth and well combined with no streaks of butter or dry mix. The dough is rich and chocolatey, with a fragrant peppermint scent that makes me smile. If your dough feels too soft, a couple minutes in the fridge helps it firm up for easier rolling.
Step 2: Shape and Press Your Cookies
Next, I line a baking sheet with parchment paper for easy cleanup. Using a tablespoon scoop, I portion out 1-inch dough balls, rolling each between my palms to get smooth, even spheres. Then, either my thumb or the back of a teaspoon dims an indent right in the center of each ball—just don’t press too hard or the dough will crack. If any cracks appear, I gently press them back together because I want those wells neat enough to hold our melty chocolate later.
Step 3: Bake and Perfect the Indents
I bake the cookies for about 8-10 minutes, checking to see that the centers just start to set but the cookies aren’t hard. Once out of the oven, I press the centers again gently with the teaspoon to deepen the thumbprints before they fully cool—they can shrink a bit when baking. Cooling while you melt the almond bark is key for a trouble-free next step.
Step 4: Melt Chocolate Almond Bark & Fill
Chopping the chocolate almond bark into even pieces helps it melt quickly and evenly in the microwave. I heat it in 20-second bursts, stirring well between each session until velvety smooth. Then, I spoon the melted chocolate almond bark carefully into each cookie’s thumbprint well, filling it generously but not overflowing.
Step 5: Top with Crushed Candy Canes and Cool
Right after filling, I sprinkle crushed candy canes on top—watching them stick to the molten chocolate is part of the fun. My favorite trick for crushing candy canes is to wrap them in a bag and gently bash with a rolling pin to get chunky bits rather than powder. Then, I let the almond bark cool and set for 3-5 minutes while the cookies are still slightly warm, which makes them perfect for serving.
Pro Tips for Making Peppermint Thumbprint Cookies with Chocolate Almond Recipe
- Perfect Dough Balls: Making dough balls slightly smaller than 1 inch prevents cookie expansion from bursting the chocolate wells along the edges.
- Re-Indent After Baking: Pressing the thumbprints again while warm keeps the wells deep and perfect for holding melted chocolate without overflowing.
- Crushing Candy Canes: Use a plastic bag and rolling pin for chunky bits instead of a food processor to avoid turning candy canes into powder.
- Melting Chocolate Bark Slowly: Microwave in short bursts, stirring frequently, to avoid burning your almond bark and ensure smooth, glossy filling.
How to Serve Peppermint Thumbprint Cookies with Chocolate Almond Recipe
Garnishes
I like to keep it simple with the classic crushed candy cane on top because it looks pretty and adds that fresh peppermint crunch. Sometimes, I sprinkle a tiny pinch of sea salt on the melted chocolate for a grown-up balance to the sweetness. A few finely chopped toasted almonds also bring extra texture if I have them on hand.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa, peppermint tea, or even a creamy latte. During the holidays, I love serving them alongside peppermint bark or a platter of assorted holiday cookies for variety. They’re also delightful with a scoop of vanilla ice cream for an indulgent treat.
Creative Ways to Present
For parties, I arrange these cookies on a festive platter lined with evergreen sprigs and a dusting of powdered sugar for a snowy look. Using a clear glass jar or cellophane bags tied with red and green ribbons also makes beautiful gifts. If you’re getting creative, try drizzling white chocolate on top for an elegant finish before adding candy cane bits.
Make Ahead and Storage
Storing Leftovers
I store leftover Peppermint Thumbprint Cookies with Chocolate Almond Recipe in an airtight container at room temperature for 2-3 days, which keeps them soft and fresh. If you need to hold on to them longer, the fridge works well for up to 4-5 days—just be sure they’re sealed well to prevent drying out.
Freezing
For freezing, once the cookies are completely cooled, I layer them with parchment paper in an airtight container and freeze for up to 3 months. This way, you can enjoy peppermint goodness long after the season ends. When ready, I let them thaw at room temperature slowly to keep that perfect chewy texture.
Reheating
I recommend warming leftovers for just 10-15 seconds in the microwave or at very low heat in the oven to soften the chocolate almond filling again. Be careful not to overheat or the cookies can become too soft or the topping might melt off. Reheating this way feels almost like fresh-baked—trust me, it’s worth it!
FAQs
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Can I make the Peppermint Thumbprint Cookies with Chocolate Almond Recipe without the peppermint extract?
Yes! You can skip the peppermint extract or substitute it with vanilla or almond extract. The cookies will still be delicious, just less minty. Peppermint definitely adds a festive boost, but these cookies hold up well to flavor swaps.
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Why do my cookie indents disappear during baking?
This happens when the dough spreads and rises, erasing your thumbprints. To prevent this, press the indent gently but deeply before baking, and then press again right after the cookies come out while they’re still soft. Also, making dough balls slightly smaller helps maintain the shape.
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Can I use regular chocolate chips instead of almond bark?
Absolutely! While almond bark melts smoothly and hardens nicely, regular chocolate chips or chopped baking chocolate work too. You might need to stir a bit longer to get the chips fully melted, but it tastes great either way.
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How do I store leftovers to keep them fresh?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If you want them longer, freezing is your best option. Make sure to separate layers with parchment to avoid sticking.
Final Thoughts
Honestly, the Peppermint Thumbprint Cookies with Chocolate Almond Recipe quickly became my go-to for gifting and holiday baking because they’re both easy and impressively delicious. I love how the peppermint lifts those rich chocolate flavors and that gentle crunch from candy canes adds the perfect festive finish. If you’re looking for a cookie that feels special but doesn’t require hours in the kitchen, this recipe is your friend. I can’t wait for you to try it and share those ooey-gooey moments with your loved ones—happy baking!
Print
Peppermint Thumbprint Cookies with Chocolate Almond Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Thumbprint Cookies are a festive and delicious treat featuring a soft chocolate sugar cookie base, a rich peppermint-flavored chocolate center, and a crunchy candy cane topping. Made with a convenient sugar cookie mix and enhanced with cocoa and peppermint extract, these cookies are perfect for holiday celebrations or any time you crave a minty chocolate delight.
Ingredients
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
Chocolate Filling
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
Topping
- 0.25 cup crushed candy canes
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dough. In a large bowl, use a beater to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the mixture is fully incorporated and smooth.
- Prepare Baking Sheet. Line a sheet pan with parchment paper to prevent cookies from sticking and for easy cleanup.
- Form Cookie Balls. Scoop 1-inch balls of cookie dough using a 1 tablespoon measurer. Roll each ball between your hands to create a smooth surface, then place them evenly spaced on the prepared sheet pan.
- Create Thumbprints. Use your thumb or a 1 teaspoon measurer to press an indent into the center of each cookie ball. If cracks form, gently press the dough back together.
- Bake Cookies. Bake the cookies in the preheated oven for 10 minutes until the centers start to set but are not fully firm.
- Press Indents Again. Remove the cookies from the oven and carefully press another indent in the center of each cookie with a teaspoon measurer to ensure the thumbprint wells are well defined.
- Cool Cookies. Allow the cookies to cool on the sheet while you prepare the chocolate filling.
- Melt Chocolate. Place chopped chocolate almond bark in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Fill Thumbprints. Spoon the melted chocolate almond bark into each cookie’s indent, filling them completely to create the filling.
- Add Candy Cane Topping. While the chocolate is still warm and not set, sprinkle crushed candy canes evenly on top of each filled cookie.
- Set and Serve. Let the almond bark cool and set for 3-5 minutes. Serve the cookies while still slightly warm for the best flavor and texture.
Notes
- To store cookies on the countertop, keep them in an airtight container for 2-3 days to maintain freshness.
- For longer storage, refrigerate the cookies in an airtight container for up to 4-5 days.
- To freeze, place completely cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
- Crushing candy canes is easiest by placing them in a plastic bag and gently smashing with a rolling pin; a food processor can be used but may create fine pink powder instead of pieces.
- To yield more cookies, make smaller dough balls as they will expand slightly during baking but can still hold the melted chocolate filling.
- This recipe uses a premade sugar cookie mix which contributes to the cookie expanding more than traditional thumbprint cookies—adjust dough ball size accordingly.
