Chocolate Peppermint Thumbprint Cookies
Okay, friends, I have to confess—these Chocolate Peppermint Thumbprint Cookies are basically a holiday party in your mouth. That combo of rich, fudgy chocolate dough with a pop of peppermint gooeyness in the center? It’s like winter wrapped up in a single bite. Every year, as soon as December rolls in, I’m practically sprinting to the kitchen to whip up a batch. The smell of cocoa and mint swirling through the air feels like a cozy blanket around your shoulders. Plus, pressing those little thumbprints and filling them with peppermint isn’t just fun—it’s almost therapeutic. If you need a sweet treat that screams festive and tastes like a hug, this recipe’s got your name written all over it!
Quick Facts
- Yield: About 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Peppermint Filling:
- 1/2 cup peppermint candy pieces (crushed peppermint candies or candy canes)
- 1/3 cup sweetened condensed milk
- 1/2 tsp peppermint extract
How I Make It
Step 1:
Cream the butter and sugar together in a large bowl until the mixture is lighter in color and fluffy—about 3 to 4 minutes. This step is super important for that melt-in-your-mouth texture.
Step 2:
Add the egg yolks and vanilla extract, beating just until combined, then sift in the cocoa powder, flour, baking powder, and salt. Stir gently with a spatula until you get a soft dough—try not to overmix here to keep them tender.
Step 3:
Chill the dough in the fridge for at least 30 minutes. This makes it easier to handle and helps those cookies hold their shape.
Step 4:
Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them about 2 inches apart—these cookies don’t spread much, but they need some elbow room.
Step 5:
Press your thumb (or the back of a small spoon) gently into the center of each ball to make a little well. That’s where the magic happens!
Step 6:
Mix together the peppermint candy pieces, sweetened condensed milk, and peppermint extract in a small bowl. Spoon about 1 teaspoon of this filling into each thumbprint. Bake for 10-12 minutes until the cookie edges are set but still soft. Let cool on the pan for a few minutes before transferring to a wire rack.
Variations & Tips
- Substitute crushed candy canes with peppermint baking chips for easier melting.
- Try adding a dash of espresso powder to the dough to deepen the chocolate flavor.
- Use a small cookie scoop for evenly sized cookies—makes baking a breeze!
- If your dough is too sticky, pop it back in the fridge for 10 minutes before rolling.
- For a boozy twist, add a teaspoon of peppermint schnapps to the filling—adult parties only!
How I Like to Serve It
These cookies are perfect with a hot mug of cocoa or peppermint tea during chilly winter afternoons. They shine on holiday cookie platters, adding a festive chocolate-mint kick. I also love wrapping a few up in a cute box for neighbors or coworkers—it’s an easy, thoughtful gift that almost everyone will adore.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Reheat briefly (10 seconds) in the microwave if you want that gooey peppermint filling warm again.
Closing: Honestly, these cookies always turn out perfectly and bring that cozy holiday feeling straight to your kitchen—what’s not to love?
