Description
These Peppermint Thumbprint Cookies are a festive and delicious holiday treat made with a simple sugar cookie mix enhanced with cocoa powder and peppermint extract. Filled with melted chocolate almond bark and topped with crushed candy canes, they combine rich chocolate, minty freshness, and a delightful crunch.
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
- 1¼ teaspoon peppermint extract
Filling and Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- 0.25 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Make Dough: In a large bowl, use a mixer to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the mixture is smooth and fully combined.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Form Cookies: Scoop 1-inch balls of dough using a tablespoon measure, then roll each between your hands to create smooth balls. Place them evenly spaced on the prepared sheet pan.
- Create Indents Before Baking: Using your thumb or a 1 teaspoon measuring spoon, press an indent into the center of each cookie ball. If cracking occurs, gently smooth the dough back together.
- Bake Cookies: Bake cookies in the preheated oven for 10 minutes or until the centers start to set but the cookies are still soft.
- Re-Indent: Remove from oven and carefully press the indent again with a teaspoon to ensure a deep well for the filling.
- Cool Cookies: Let the cookies cool on the pan while you prepare the chocolate filling.
- Melt Chocolate: Place chopped chocolate almond bark in a microwave-safe bowl and heat in 20-second increments, stirring between each, until fully melted and smooth.
- Fill Indents: Spoon the melted chocolate into the indents of each cookie, filling them generously.
- Add Topping: Sprinkle the crushed candy canes on top of the melted chocolate before it sets to add festive flavor and crunch.
- Set and Serve: Let the chocolate set for 3-5 minutes at room temperature before serving the cookies while slightly warm.
Notes
- Storage: Store cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days to keep fresh.
- Freezing: Once fully cooled, freeze cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Crushing Candy Canes: Place candy canes in a plastic bag and smash with a rolling pin for larger pieces; avoid using a food processor which creates powder.
- Cookie Size: Make dough balls slightly smaller than 1 inch for more cookies and to ensure they hold melted chocolate well.
- Indent Technique: You can make just one indent after baking but cookies may crack more; chilling the dough for 2-3 hours before baking helps maintain shape to avoid double indenting.
- Indent Tool: A round 1 teaspoon measuring spoon works better than a thumb for perfect indentations.
- Recipe Note: Follow this recipe and do not rely on the instructions on the sugar cookie mix package for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
