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?

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.