30-Minute Peppermint Chocolate Thumbprint Cookies
Oh my gosh, nothing says “holidays” like the smell of peppermint chocolate thumbprint cookies baking in the oven! I swear, the moment that sweet minty chocolate scent hits the air, my whole family comes running to the kitchen. These little gems have been my go-to Christmas treat ever since I first made them with my grandma – she’d always say “the secret’s in the thumbprint” while helping me press those perfect little wells into each cookie. There’s something magical about that rich chocolate dough rolled in crushed candy canes, then filled with melty chocolate. Trust me, one bite of these festive cookies and you’ll be hooked!
Why You’ll Love These Peppermint Chocolate Thumbprint Cookies
Let me tell you why these cookies will become your new holiday obsession:
- That perfect crunch-meets-chew texture – crisp peppermint coating gives way to a soft, fudgy chocolate center
- Festive flavors that scream Christmas – the mint-chocolate combo is like a candy cane hug for your taste buds
- So easy even kids can help (and they’ll love pressing the thumbprints!)
- Makes your kitchen smell like a winter wonderland – better than any store-bought holiday candle
- Looks fancy but takes under 30 minutes – my secret weapon when unexpected guests drop by
Seriously, these cookies disappear faster than wrapping paper on Christmas morning at my house!
Ingredients for Peppermint Chocolate Thumbprint Cookies
Gather these simple ingredients – I promise you probably have most in your pantry already! The key is measuring carefully (no eyeballing here) for that perfect cookie texture:
- 1 cup all-purpose flour (spooned and leveled, please!)
- 1/2 cup unsweetened cocoa powder (go for the good stuff, not the dusty old can)
- 1/2 teaspoon baking soda (freshness matters – give that container a sniff test)
- 1/4 teaspoon salt (the secret flavor booster)
- 1/2 cup unsalted butter, softened (leave it out 30 minutes beforehand)
- 2/3 cup granulated sugar (yes, that extra tablespoon makes all the difference)
- 1 large egg (room temp blends better – just set it by the butter)
- 1 teaspoon peppermint extract (or to taste – we like ours minty fresh!)
- 1/2 cup crushed peppermint candies (I use candy canes and whack them in a baggie)
- 1/4 cup semi-sweet chocolate chips, melted (for that gooey thumbprint filling)
Ingredient Notes & Substitutions
Baking is science, but we can fudge a few things:
- No peppermint extract? Try 1/4 teaspoon mint oil (but go easy – it’s strong!)
- Gluten-free friends: Swap in your favorite 1:1 flour blend
- Butter must be softened, not melted – microwave in 5-second bursts if needed
- Crushed starlight mints work if you’re out of candy canes
- Dark chocolate lovers: Use 70% cacao chips for the filling
- Vegan? Try coconut oil butter and flax egg (though texture changes slightly)
Pro tip: If your kitchen’s warm, chill the dough 15 minutes before shaping – it’ll help those thumbprints hold their shape!
How to Make Peppermint Chocolate Thumbprint Cookies
Ready to make these festive peppermint chocolate thumbprint cookies? Follow these simple steps:
- Preheat & prep: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
- Whisk dry ingredients: In a medium bowl, thoroughly whisk together the flour, cocoa powder, baking soda, and salt. No cocoa lumps allowed!
- Cream wet ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2 minutes). Then beat in the egg and peppermint extract until just combined.
- Combine: Gradually mix the dry ingredients into the wet ingredients. The dough should be soft but not sticky – if it clings to your fingers, chill for 15 minutes.
- Shape: Roll dough into 1-inch balls, then roll each in crushed peppermint candies. Place 2 inches apart on baking sheets.
- Thumbprint: Press your thumb (or the back of a 1/2 teaspoon) into the center of each cookie to create wells. Don’t press all the way through!
- Bake: 10-12 minutes until edges are set but centers are still soft. They’ll firm up as they cool.
- Fill: Once completely cooled, melt chocolate chips and spoon into each thumbprint. Let set before serving.
Tips for Perfect Peppermint Chocolate Thumbprint Cookies
- For uniform cookies, use a small cookie scoop to portion dough
- If dough sticks to your hands, lightly dampen them with water
- Use the rounded end of a wooden spoon if your thumb is too big for neat wells
- Let cookies cool 5 minutes on the sheet before transferring – they’re fragile when hot!
- For shiny chocolate filling, add 1/2 teaspoon coconut oil when melting chips
Storing and Serving Peppermint Chocolate Thumbprint Cookies
These festive cookies stay fresh in an airtight container at room temperature for up to 5 days – if they last that long! The chocolate filling firms up beautifully after a few hours, making them perfect for gifting. I like to stack them with parchment paper between layers in pretty tins. Serve them cool or slightly warmed (10 seconds in the microwave makes that chocolate gloriously gooey again). For holiday parties, arrange them on a platter with extra crushed candy canes sprinkled over top – so pretty!
Peppermint Chocolate Thumbprint Cookies Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these festive treats! (Remember, these values are estimates and might change based on your exact ingredients.) Each peppermint chocolate thumbprint cookie packs about 90 calories, with 4g of fat (2.5g saturated), 7g of sugar, and 1g of protein. They’ve got just enough sweetness to satisfy your holiday cravings without going overboard – moderation is key, right? Though good luck stopping at just one!
FAQ About Peppermint Chocolate Thumbprint Cookies
Can I freeze these cookies? Absolutely! Freeze unfilled cookies in a single layer first, then stack them in an airtight container with parchment between layers. Thaw at room temperature, then add the chocolate filling. The peppermint coating stays crisp for up to 2 months frozen.
How do I prevent cracking? Three tricks: 1) Don’t overmix the dough, 2) Make sure your butter isn’t too soft, and 3) Press thumbprints gently – no need to squash them flat. If cracks do appear, just cover them with extra chocolate – no one will notice!
Can I use peppermint oil instead of extract? Yes, but be careful! Oil is way more potent – start with 1/4 teaspoon and taste the dough. I learned this the hard way when my first batch tasted like toothpaste!
Why did my chocolate filling turn grainy? That usually means the chocolate got too hot. Next time, melt it in 15-second microwave bursts, stirring between each. Or add a teaspoon of shortening to keep it smooth.
Can I make these ahead? You bet! The dough balls (without coating) keep refrigerated for 3 days or frozen for a month. Just roll in peppermint right before baking – the candy melts if stored on the dough.
Share Your Peppermint Chocolate Thumbprint Cookies
I’d love to see your festive cookie creations! Snap a picture of your peppermint chocolate thumbprint cookies and tag me on Instagram—nothing makes me happier than seeing your holiday baking adventures. And don’t forget to leave a rating below if you loved this recipe as much as my family does!
Print30-Minute Peppermint Chocolate Thumbprint Cookies
Delicious peppermint chocolate thumbprint cookies with a festive twist. Perfect for holiday baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
- 1/4 cup semi-sweet chocolate chips, melted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add egg and peppermint extract.
- Gradually mix dry ingredients into wet ingredients until combined.
- Roll dough into 1-inch balls, then roll in crushed peppermint candies.
- Place on baking sheet and press your thumb into the center of each.
- Bake for 10-12 minutes. Cool on a wire rack.
- Fill thumbprints with melted chocolate. Let set before serving.
Notes
- Store in an airtight container for up to 5 days.
- Use high-quality cocoa for best flavor.
- Adjust peppermint extract to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
