Chocolate Peppermint Thumbprint Cookies

why make this recipe

Chocolate Peppermint Thumbprint Cookies combine deep chocolate flavor with a bright peppermint finish — a festive, crowd-pleasing treat for holiday gatherings or any time you want a special cookie. Rich, tender cookie dough, a melty chocolate center, and a crunchy peppermint topping create a satisfying contrast of textures and flavors. If you enjoy creative cookie twists, you might also like this cheesecake-stuffed option: Cheesecake-Stuffed Chocolate Chip Cookies.

introduction

These cookies are simple to make yet look and taste like something from a bakery. The base is a cocoa-scented shortbread-like dough that holds a thumbprint well; pressing a chocolate chip into the warm center gives a glossy, gooey filling that sets slightly as it cools. A final sprinkle of crushed peppermint adds color, crunch, and a festive scent. They’re great to plate for guests, package as gifts, or enjoy with a glass of milk or hot cocoa.

how to make Chocolate Peppermint Thumbprint Cookies

Make the dough, shape into balls, press a thumbprint, and bake — then finish while warm with chocolate and peppermint. The steps below follow that straightforward flow; the cookie dough needs only minimal chilling (or none) and bakes quickly. Work while the cookies are still warm to press in the chocolate chip so it melts slightly and bonds with the cookie. After a short cool, add the crushed peppermint so it sticks to the chocolate.

Ingredients :

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup chocolate chips (for filling)
• Crushed peppermint candies (for topping)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the flour, cocoa powder, and salt until combined.
4. Stir in the vanilla and peppermint extracts.
5. Roll the dough into 1-inch balls and place on baking sheets.
6. Make a thumbprint in the center of each ball.
7. Bake for 10-12 minutes.
8. Remove from the oven and immediately press a chocolate chip into each thumbprint.
9. Allow to cool slightly, then sprinkle with crushed peppermint candies.
10. Let cool completely before serving.

how to serve Chocolate Peppermint Thumbprint Cookies

Serve these cookies at room temperature on a holiday platter or cookie tray. They pair nicely with hot beverages like coffee, tea, or hot chocolate. For a fancier presentation, arrange them on a bed of fresh evergreen sprigs (nonedible) or place a few in small decorative bags for gifting.

how to store Chocolate Peppermint Thumbprint Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. If stacked, place a sheet of parchment between layers to protect the peppermint topping. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months; thaw at room temperature before serving.

tips to make Chocolate Peppermint Thumbprint Cookies

• Use room-temperature butter for easier creaming and a smoother dough.
• Press the chocolate chip into the cookie immediately after removing from the oven so it melts slightly and adheres.
• Crush peppermint candies finely for an even coating; larger pieces give extra crunch.
• If dough is too soft to roll, chill briefly (10–20 minutes) until manageable.
• For a stronger peppermint note, increase peppermint extract by a small pinch — don’t overdo it, as it can become overpowering.
  For another fudgy cookie inspiration, consider trying this Double Chocolate Chip Cookies.

variation (if any)

• Swap chocolate chips for a small dollop of chocolate ganache or a peppermint chocolate kiss for a different texture.
• Use white chocolate chips instead of semisweet for a sweeter, creamier center that pairs well with peppermint.
• Add a teaspoon of espresso powder to the dough to intensify the chocolate flavor without tasting like coffee.

FAQ

Q: Can I make the dough ahead?
A: Yes — you can make the dough and refrigerate it for up to 48 hours before shaping and baking.

Q: Can I use candy canes instead of peppermint candies?
A: Yes — place candy canes in a plastic bag and crush with a rolling pin to make toppings.

Q: Do these cookies need to cool completely before storing?
A: Let them cool completely so the chocolate centers set; this prevents sticking and keeps the peppermint topping intact.

Conclusion

If you want another recipe with a similar festive flavor, check this detailed take on Chocolate Peppermint Thumbprints from Sally’s Baking: Chocolate Peppermint Thumbprints – Sally’s Baking. For an alternate home cook’s version with helpful tips, see this Peppermint Chocolate Thumbprint Cookies guide: Peppermint Chocolate Thumbprint Cookies – Small Town Woman.

Chocolate Peppermint Thumbprint Cookies

These festive cookies combine rich chocolate flavor with a refreshing peppermint finish, creating a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 120

Ingredients Method Notes

Ingredients

  

Cookie Dough Ingredients

• 1 cup unsalted butter, softened Use room-temperature butter for easier creaming.
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder For a richer chocolate flavor.
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract Adjust to taste if a stronger mint flavor is desired.

Filling and Topping

• 1 cup chocolate chips For filling.
• to taste Crushed peppermint candies For topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the flour, cocoa powder, and salt until combined.
4. Stir in the vanilla and peppermint extracts.
5. Roll the dough into 1-inch balls and place on baking sheets.
6. Make a thumbprint in the center of each ball.

Baking

1. Bake for 10-12 minutes.
2. Remove from the oven and immediately press a chocolate chip into each thumbprint.
3. Allow to cool slightly, then sprinkle with crushed peppermint candies.
4. Let cool completely before serving.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.