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

Scale

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

Cook Mode Prevent your screen from going dark

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.