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; ½ cup (1 stick) salted butter softened; ½ cup cocoa powder; 2 large eggs; 1¼ tsp peppermint extract; 8 ounces chocolate almond bark chopped (about 1 cup or 4 squares); ¼ cup crushed candy canes

There's something absolutely magical about the combo of cool peppermint and rich chocolate in a tender cookie. These Peppermint Chocolate Thumbprint Cookies Recipe are the perfect holiday treat that’s not only delicious but also super fun to make. Trust me, once you try them, you'll want to bake them again and again.

The image shows a close-up of seven round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two main layers: the outer layer is a slightly cracked, soft-looking brown chocolate cookie with a rough texture, and in the center is a smooth, glossy dark chocolate filling. The dark chocolate centers are topped unevenly with white and red crushed peppermint candy pieces that add a contrasting bright color and a crunchy texture. The cookies vary slightly in size and shape, giving a homemade feel. The 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

I’ve made a lot of thumbprint cookies in my time, but these Peppermint Chocolate Thumbprint Cookies Recipe stand apart because they combine buttery cookie dough with a luscious chocolate center and a refreshing peppermint pop. It’s like holiday happiness in every bite.

Simple Premade Mix: Using a sugar cookie mix gives a fabulous buttery base without fuss.
Chocolate & Peppermint Harmony: Cocoa powder in the dough plus chocolate almond bark filling creates a double dose of chocolatey goodness.
Fun Texture: The crushed candy canes add just the right crunch and festive flair on top.
Perfect for Gifting: These cookies look gorgeous and taste gourmet but come together easily for holiday gifts or parties.

The image shows several round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two layers: the bottom layer is a textured, light brown chocolate cookie with cracks, and the top layer is a smooth, shiny, dark chocolate circle filling the center. The chocolate filling is topped with crushed white and red peppermint pieces scattered unevenly. One cookie in the middle is bitten into, revealing a thick, soft chocolate center inside the cookie base. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in getting the perfect peppermint chocolate thumbprint cookie texture and flavor — from the pre-mixed base to the peppermint extract that brightens the chocolate notes. Here’s a quick breakdown of the essentials:

Flat lay of a simple white ceramic bowl of smooth light brown sugar cookie mix, a small white ceramic bowl filled with rich dark brown cocoa powder, two whole large brown eggs with clean shells, a small white ceramic bowl of softened pale yellow salted butter, a small white ceramic bowl containing clear peppermint extract liquid, a white ceramic plate with roughly chopped glossy dark chocolate almond bark squares, and a small white ceramic bowl holding crushed bright red and white candy cane pieces — all arranged in perfect symmetry, fresh and natural, 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: The foundation that keeps the cookies tender and buttery with minimal prep.
Salted Butter: Adds richness and balances sweetness perfectly.
Cocoa Powder: Gives the dough that rich chocolate flavor without overpowering it.
Large Eggs: Help bind everything together, making the dough pliable and smooth.
Peppermint Extract: The magic touch that brings that cool, refreshing flavor you’re after.
Chocolate Almond Bark: Melts beautifully for the filling, creating a glossy, firm center.
Crushed Candy Canes: Adds festive crunch and color on top.

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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 playing around with this peppermint chocolate thumbprint cookies recipe, and you absolutely should, too! Whether it’s swapping out peppermint extract for vanilla in a pinch or adding a sprinkle of sea salt on the chocolate for contrast, there’s plenty of room to tailor these cookies to your personal taste.

Variation: Once, I tried adding a tablespoon of instant espresso powder to the dough for a mocha twist — it was a hit at a holiday party! You can do the same, or use white chocolate almond bark instead for a sweeter, creamier filling.

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

Step 1: Mix the Dough to Perfection

Start by preheating your oven to 350°F — it helps to get this out of the way first! In a large bowl, use a mixer (or your strong arm) to combine the sugar cookie mix, softened butter, cocoa powder, eggs, and peppermint extract. Stir until the dough is silky and completely combined. The dough should feel soft but not sticky. If it feels too sticky, a quick chill in the fridge for 15 minutes helps before shaping.

Step 2: Shape Your Cookies and Make the Thumbprints

Line a baking sheet with parchment paper — this is a must to prevent sticking and for easier cleanup. Scoop about a tablespoon-sized ball of dough and roll it smooth between your palms. Place the balls spaced apart on your sheet. Now use your thumb or a teaspoon (I prefer a teaspoon for consistent size) to gently press an indentation in the center of each dough ball. Don't worry if you see a crack — just press the dough back together.

Step 3: Bake and Perfect the Indent

Pop the cookies in the oven for 8 to 10 minutes. You'll want to see the centers just starting to set but the cookies still soft. When you pull them out, gently press the indent again if it has puffed up — this step ensures the wells will hold the chocolate filling beautifully.

Step 4: Melt Chocolate and Fill

While your cookies cool slightly, melt the chopped chocolate almond bark in the microwave. I do this in 20-second bursts, stirring often to prevent burning and promote smooth melty chocolate. Fill each cookie’s indent with a spoonful of the melted chocolate, then instantly sprinkle crushed candy canes on top. The chocolate cools quickly, locking in those festive candy bits.

Step 5: Cool and Enjoy

Let your filled cookies rest for about 3 to 5 minutes so the chocolate sets, but still serve them slightly warm — that melty center is just OMG delicious. They’re best fresh but still hold up nicely if stored properly.

Top Tip

I’ve baked and enjoyed countless batches of these peppermint chocolate thumbprint cookies, and a few little tips can make all the difference for perfect results every time:

Consistent Dough Balls: Use a tablespoon or small cookie scoop to keep sizes uniform so cookies bake evenly.
Indent Twice: Making the indent before and after baking prevents cracking and holds the chocolate filling much better.
Crush Candy Canes Wisely: I smash mine in a plastic bag with a rolling pin—avoids powder and gives lovely crunchy bits.
Chill Dough If Needed: If your dough feels too soft or sticky, a quick chill makes shaping easier and helps cookies keep their shape.

How to Serve Peppermint Chocolate Thumbprint Cookies Recipe

peppermint chocolate cookies - Serving Suggestion

Garnishes

I usually keep it simple with just crushed candy canes on top because they add a festive crunch and a pop of color that’s perfect for the holidays. Sometimes, I dust a little powdered sugar over the cooled cookies for a snowy effect. For extra flair, a tiny mint leaf or edible glitter can make them irresistible for a holiday party.

Side Dishes

These cookies go great with a warm cup of cocoa or a peppermint mocha. I’ve served them alongside gingerbread lattes or a simple glass of cold milk. If you're hosting, these cookies work well on dessert platters mixed with biscotti or holiday bark.

Creative Ways to Present

One of my favorite ways to wow guests is to arrange the cookies in a wreath shape on a festive platter, interspersed with fresh rosemary sprigs and red berries. It’s both beautiful and tasty! You can also package them in mason jars layered with crushed candy canes for gifting convenience and charm.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover cookies in an airtight container at room temperature if I plan to eat them within a couple of days. They stay soft and chewy that way. For longer storage, refrigerate them for up to 4 or 5 days to maintain freshness.

Freezing

After making sure the cookies are completely cool, I freeze them in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag. This method keeps them fresh for up to 3 months, and they thaw beautifully to near-fresh quality.

Reheating

When reheating, I let frozen cookies come to room temperature naturally or warm them briefly in a 300°F oven for 5 minutes. This refreshes the soft texture and slightly melts the chocolate filling for that freshly baked feel.

Frequently Asked Questions:

Can I use regular chocolate chips instead of almond bark?

You can, but almond bark melts more smoothly and sets firmer, which is ideal for the filling in these thumbprint cookies. If you use regular chocolate chips, they might not spread evenly and could be trickier to work with.

What’s the best way to crush candy canes without making powder?

Place the candy canes inside a resealable plastic bag and gently tap them with a rolling pin or a heavy pan. That way, you get crunchy, uniform pieces rather than powdery bits, which give a better texture and appearance on the cookies.

Why do the cookies crack when making the indent?

These cookies use a premade mix, which makes the dough a bit softer and more prone to cracking when pressed. To prevent this, press the indent gently and if cracks appear, just press the dough back together. Chilling the dough a few hours before baking can also help them hold their shape better.

Can I make these cookies ahead for a party?

Absolutely! You can make the dough ahead and chill it for up to 3 days before baking, or bake the cookies and store them in an airtight container for a few days. They also freeze well if you want to prepare weeks in advance.

Final Thoughts

These Peppermint Chocolate Thumbprint Cookies Recipe hold a special place on my baking list because they’re quick to whip up yet taste like you spent hours crafting something exquisite. Whether you’re making them for a cozy night in or a festive gathering, these cookies bring joy with every bite. I hope you enjoy baking—and eating—this recipe just as much as I do. Happy baking, friend!