Name: Peppermint Chocolate Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 17.5 ounce package sugar cookie mix; 0.5 cup (1 stick) salted butter, softened; 0.5 cup cocoa powder; 2 large eggs; 1¼ teaspoon peppermint extract; 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares); 0.25 cup crushed candy canes

There’s something utterly magical about the crisp peppermint paired with rich chocolate in these little delights. The Peppermint Chocolate Thumbprint Cookies Recipe brings a festive twist to classic thumbprint cookies, perfect for sharing or just sneaking a few bites yourself on chilly evenings.

The image shows eight round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has a crackled, textured dark brown base with a smooth, shiny dark chocolate circle in the center. On top of the chocolate layer, there are small pieces of crushed white and red candy sprinkled evenly. The cookies look soft and rich, with the candy adding a festive touch. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe
Top Tip
How to Serve Peppermint Chocolate Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Chocolate Thumbprint Cookies Recipe

Why You'll Love This Recipe

These cookies just hit all the right notes for me every holiday season. The peppermint and chocolate come together so effortlessly, and using the sugar cookie mix makes the whole process a breeze – even if you're short on time.

Simple Prep: Using a sugar cookie mix saves time without sacrificing homemade flavor.
Festive Flavors: Peppermint extract and candy canes add that unmistakable holiday cheer.
Fun Edition of a Classic: The melted chocolate-filled thumbprints make these extra special and indulgent.
Customizable: Easy to tweak with different chocolates or crushed candies, perfect for any occasion.

The image shows several round chocolate cookies arranged on a black wire cooling rack over a white marbled surface. Each cookie has a thick layer of smooth, shiny chocolate in the center topped with small pieces of crushed white and red peppermint candy. One cookie is on top, broken with a bite taken from it, revealing the soft chocolate filling inside. The cookies have a rough, cracked texture on the outer edges with a rich brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about simplicity and balance. The ingredients work harmoniously to give you soft, buttery cookies with that perfect chocolate- peppermint pop. Here’s why each component matters and what I look for when shopping:

Flat lay of a small mound of fine white sugar cookie mix, a stick of salted butter with a smooth surface, a neat pile of dark cocoa powder, two large brown eggs with clean shells, a small white ceramic bowl filled with clear peppermint extract, roughly chopped dark chocolate almond bark chunks, and a small white bowl with crushed red and white candy cane pieces, all arranged symmetrically on a simple white ceramic plate and in bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar cookie mix: A great shortcut for consistently tender cookies; just be sure it’s a good-quality mix for best flavor.
Salted butter: Adds richness and just enough saltiness to balance sweetness; room temperature butter blends easier.
Cocoa powder: Gives a deep chocolate base without the heaviness of melted chocolate in the dough.
Eggs: Help bind everything and add moisture for that soft crumb.
Peppermint extract: Concentrated candy-cane flavor—use pure extract to avoid artificial taste.
Chocolate almond bark: Easy to melt and pour, creates the glossy, luscious chocolate center.
Crushed candy canes: For garnish and extra peppermint crunch; crushing fresh candy canes works best.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the year or who I’m baking for. Peppermint Chocolate Thumbprint Cookies Recipe is super flexible—feel free to customize them to fit your taste or occasion.

Variation: One year, I swapped out peppermint for orange extract and topped the cookies with chopped candied orange peel instead of candy canes—still delicious and just as festive.
Dietary tweak: Using dairy-free butter and vegan chocolate almond bark makes these cookies suitable for most dietary needs without losing their magic.
Size adjustment: I sometimes make smaller dough balls for bite-sized cookies, which bake quickly and are perfect for parties.

Step-by-Step: How I Make Peppermint Chocolate Thumbprint Cookies Recipe

Step 1: Gather and soften your butter

Start by bringing your salted butter to room temperature—this makes mixing with the cookie mix and cocoa powder much easier. I like to cut the butter into chunks so it softens evenly while I prep the other ingredients.

Step 2: Mix the dough

Combine the sugar cookie mix, softened butter, cocoa powder, eggs, and peppermint extract in a large bowl. Beat everything thoroughly until you have a smooth, uniform dough. Make sure no dry pockets remain—this ensures soft cookies without any gritty bits.

Step 3: Shape and indent your cookies

Use a tablespoon or a small cookie scoop to portion out 1-inch balls. I roll mine between my palms until smooth, then place them on parchment-lined sheet pans. Next, press an indentation into each ball with your thumb or a teaspoon—don’t be afraid if the edges crack a little, just gently pinch the dough back together. This step is key for holding the chocolate filling later.

Step 4: Bake and deepen the thumbprints

Pop the tray into a 350°F oven for 8 to 10 minutes—watch for when the edges firm up but the center is just slightly set. When you take them out, carefully press the indent again to keep it nice and deep, ensuring plenty of room for the topping.

Step 5: Prepare melted chocolate almond bark

While the cookies cool, melt your chopped chocolate almond bark in the microwave. Heat in short bursts of 20 seconds, stirring well after each time to avoid burning. Once smooth and glossy, you’re ready to fill those cookie wells.

Step 6: Fill, top, and cool

Spoon melted chocolate into each indent until it’s nicely filled. Right after, sprinkle crushed candy canes over the chocolate while it’s still soft to get that crunchy peppermint sparkle on top. Let the cookies cool at room temperature until the chocolate sets—about 3 to 5 minutes is usually enough.

Top Tip

Through my baking adventures with this Peppermint Chocolate Thumbprint Cookies Recipe, I’ve learned a few crucial tips that help these cookies turn out perfectly every time.

Make the first indent before baking: I skip this and quickly learn the cookies crack too much if you don’t. Making that first thumbprint while the dough is raw keeps the dough stable.
Use a round measuring spoon to press indents: Your thumb works, but a teaspoon is more uniform and helps prevent cracking.
Chill the dough if you want cleaner shapes: Letting your dough rest in the fridge for 2-3 hours keeps your cookies from spreading too much.
Crush candy canes in a bag: I use a rolling pin and a plastic bag to get perfect chunks without ending up with powdery messes.

How to Serve Peppermint Chocolate Thumbprint Cookies Recipe

peppermint chocolate cookies - Serving Suggestion

Garnishes

I love keeping it simple with a sprinkle of crushed candy canes for that sparkling festive vibe and a subtle crunch that pairs beautifully with the silky chocolate. Sometimes I dust lightly with powdered sugar for a snowy look, especially when serving at holiday parties.

Side Dishes

These cookies are amazing with a warm cup of peppermint hot chocolate or a frothy latte—perfect for cozy afternoons. I also like to serve them alongside a small cheese board where the peppermint gives a refreshing contrast to creamy cheeses.

Creative Ways to Present

One holiday, I arranged them on a large platter lined with holly leaves and tiny fairy lights for a magical centerpiece. You can also stack a few with small ribbons tied around for gifting, or nestle them inside a decorative cookie jar on your kitchen counter for a friendly invitation to snack.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container on the countertop for up to 3 days—perfect for sharing with unexpected guests or enjoying slowly. If I want to keep them longer, I move the container to the fridge, which extends their freshness to about 4-5 days without drying them out.

Freezing

These cookies freeze wonderfully once totally cooled. I place them in layers separated by parchment paper inside an airtight container or freezer bag and they keep for about 3 months. When craving chocolate peppermint goodness, just thaw them overnight at room temperature and they taste nearly fresh-baked.

Reheating

If you want to enjoy them warm, I pop a couple on a microwave-safe plate and heat for 10-15 seconds. The chocolate softens nicely, and the cookie regains that freshly baked feel. Just be careful not to overheat or the chocolate may harden unevenly.

Frequently Asked Questions:

Can I make these cookies without peppermint extract?

Absolutely! You can simply omit the peppermint extract and maybe add a splash of vanilla extract instead. They’ll still be delicious chocolate thumbprint cookies, though you’ll lose that festive peppermint kick.

Why do the cookies crack when I press the indent?

Cracking usually happens if the dough is too warm or not chilled enough. Pressing the indent before baking helps create a natural well that prevents cracks. If cracks appear, just gently press the dough back together before baking. Chilling the dough for a few hours is also a good preventive step.

Can I replace the chocolate almond bark with regular chocolate?

Yes, you can use good-quality baking chocolate or chocolate chips. Just be cautious melting it to prevent burning. Almond bark is easier to melt and less likely to seize, which is why I recommend it for this recipe.

How do I crush candy canes without making a powder?

The best method I’ve found is placing candy canes in a sturdy plastic bag and gently smashing them with a rolling pin. Avoid using a food processor unless you want extra fine powder. Crushing by hand lets you control how chunky or fine the pieces are for texture on top of the cookies.

Final Thoughts

Making the Peppermint Chocolate Thumbprint Cookies Recipe has become one of my cherished holiday traditions. They’re straightforward, festive, and always a hit wherever I bring them. I hope you enjoy making them just as much as I do—there’s something so satisfying about seeing that glossy chocolate center glisten beside those fresh peppermint sprinkles. Now go on, grab your cookie mix and let's get baking together!