There's something magical about the combination of mint and chocolate that instantly feels like the holiday spirit wrapped in a cookie. These Peppermint Cookie Thumbprints with Chocolate and Candy Canes Recipe are the perfect way to indulge in that festive feeling, with their rich cocoa dough, gooey chocolate centers, and that delightful crunch of crushed candy canes on top.
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Why You'll Love This Recipe
Honestly, whenever I bake these peppermint cookie thumbprints, the whole kitchen smells like Christmas. They come together quickly, taste fantastic, and always earn a spot on my holiday cookie platter. Let me share a few reasons why I think you'll adore this recipe as much as I do.
- Convenience: Using a sugar cookie mix speeds up prep without sacrificing great flavor or texture.
- Festive flavors: Peppermint extract and crushed candy canes add that fresh, minty kick balanced perfectly by chocolate.
- Fun and simple technique: Thumbprinting the cookies is satisfying and customizable—no fancy skills needed!
- Great for sharing: These cookies store well, freeze beautifully, and impress guests at any gathering.
Ingredients & Why They Work
The ingredients here bring that tender, chocolaty base with a refreshing peppermint twist that’s hard to beat. Each component plays its role in delivering that perfect balance of texture and flavor, and you can pick them up easily at your local grocery store.
- Sugar cookie mix: Using a premade mix saves time but still delivers that soft, buttery cookie we love.
- Salted butter: Adds richness and moisture while complementing the sweetness without extra salt.
- Cocoa powder: This deepens the chocolate flavor; natural or Dutch-processed works fine.
- Eggs: Help bind the dough together and add moisture for tender yet sturdy cookies.
- Peppermint extract: Just the right amount brings cooling mint without overpowering the cookie.
- Chocolate almond bark: Great for melting, setting quickly with a smooth texture that fills the thumbprint.
- Crushed candy canes: Add a crunchy, festive finishing touch and a pop of color.
Make It Your Way
I like to tweak this recipe just a tad sometimes, depending on who I'm baking for or the occasion. You can easily personalize it so it becomes your own signature cookie.
- Variation: One year, I swapped peppermint extract for orange extract during the holidays, turning these into chocolate-orange thumbprints — so good! You can also try different crushed candies for fun textures.
- Diet-friendly swaps: For dairy-free lovers, use a vegan butter substitute and vegan chocolate bark; just check the peppermint extract is natural.
- Size adjustments: If you like bite-size treats, make smaller dough balls—just watch your baking time a little.
Step-by-Step: How I Make Peppermint Cookie Thumbprints with Chocolate and Candy Canes Recipe
Step 1: Mix Together the Dough
Start by preheating your oven to 350°F (175°C). Then, grab a large mixing bowl and use a hand mixer to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. I find beating it until everything’s fully blended gives the smoothest dough.
Step 2: Shape and Thumbprint Your Cookies
Line a baking sheet with parchment paper to keep things tidy. Using a tablespoon or a cookie scoop, portion out dough balls about 1-inch in size. Roll each one in your hands until smooth, then place them evenly spaced on the pan. Now here’s my trick: press an indent into each cookie with your thumb or a teaspoon before baking. If your dough cracks at the edge of the well, just gently press it back together—these cookies are forgiving!
Step 3: Bake and Create a Deep Well
Bake for 8 to 10 minutes, until the edges look set but the middles are still soft. Once out of the oven, quickly press your teaspoon again into each cookie to make sure there’s a nice deep cavity ready for chocolate. This little double-press step really helps the filling nestle perfectly inside.
Step 4: Melt Chocolate and Fill the Cookies
While the cookies cool slightly, melt your chopped chocolate almond bark in the microwave. Heat in 20-second bursts, stirring in between to avoid overheating. Once smooth, carefully spoon the melted chocolate into each thumbprint well, filling it to the top but not overflowing.
Step 5: Add Candy Cane Crunch and Let Set
Before the chocolate hardens, sprinkle crushed candy canes on top for a festive crunch and a burst of mint flavor. Let the cookies sit at room temperature for 3-5 minutes so the chocolate sets but the cookies stay a little warm and soft inside. Then they’re ready to enjoy!
Top Tip
From making these peppermint cookie thumbprints several times, I’ve learned a few things that really make them shine and save you time in the kitchen. Here are my favorite tips:
- Measure dough balls smaller if needed: The cookies puff up during baking, so making slightly smaller dough balls helps the chocolate stay nestled perfectly.
- Use a teaspoon for perfect indents: Your thumb works too, but the rounded edge of a measuring spoon tends to create more uniform wells that hold chocolate beautifully.
- Crush candy canes carefully: I like smashing mine inside a zip bag with a rolling pin to get crunchy shards, avoiding those super fine powder bits that sometimes happen with a food processor.
- Chill dough for better shape retention: If you want to skip the second pressing step after baking, chilling dough for a few hours before baking keeps the cookies from puffing out too much and losing their wells.
How to Serve Peppermint Cookie Thumbprints with Chocolate and Candy Canes Recipe
Garnishes
I stick with crushed candy canes on top because they add perfect festive flair and a little crunch that complements the soft cookie and smooth chocolate. Sometimes, I throw on a tiny sprinkle of edible glitter or a pinch of sea salt flakes for extra sparkle and a flavor pop.
Side Dishes
These cookies are fantastic with a hot cup of peppermint tea or a creamy mug of hot cocoa. They also pair surprisingly well alongside your favorite Christmas fruitcake or a rich flourless chocolate torte if you want to impress guests with a holiday dessert spread.
Creative Ways to Present
I’ve found arranging these cookies in a wreath shape on a festive platter makes a fun centerpiece. Another hit trick is gifting them in clear cellophane bags tied with red and white twine for cookie exchanges—you get compliments every time!
Make Ahead and Storage
Storing Leftovers
You can keep these cookies fresh in an airtight container on the counter for up to three days, which is perfect if you plan to enjoy them quickly. For a few more days, the fridge works well too, just remember to bring them back to room temperature before serving.
Freezing
I like to freeze these cookies after they’re completely cooled. Just tuck them in layers separated by parchment paper in a sealed container or freezer bag, and they'll keep for around three months. It’s a lifesaver when you want to prep ahead for holiday parties.
Reheating
When you’re ready to enjoy frozen cookies, leave them at room temperature for about 30 minutes until they soften slightly. You can also microwave briefly — like 10 seconds — if you want that just-melted chocolate sensation again.
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