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; 0.5 cup salted butter softened (1 stick); 0.5 cup cocoa powder; 2 large eggs; 1.25 teaspoon peppermint extract; 8 ounces chocolate almond bark chopped (about 1 cup or 4 squares); 0.25 cup crushed candy canes

Nothing quite says cozy holiday vibes like the perfect blend of chocolate and peppermint in a cookie. These festive treats are a breeze to make, and I’m excited to share my favorite Peppermint Chocolate Thumbprint Cookies Recipe with you — they’re soft, chocolaty, and topped with just the right amount of crushed candy canes to give that cool peppermint kick.

The image shows eight round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has a crackled, textured dark brown base with a smooth, shiny dark chocolate circle in the center. On top of the chocolate layer, there are small pieces of crushed white and red candy sprinkled evenly. The cookies look soft and rich, with the candy adding a festive touch. 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

This recipe quickly became my go-to during the holidays because it’s simple, indulgent, and offers that nostalgic thumbprint cookie feel with a delicious peppermint twist. You’ll find they’re easy enough for a weekend baking session but special enough to impress guests.

Simple Prep: Using a premade sugar cookie mix means less measuring and more fun mixing.
Perfect Peppermint Flavor: Peppermint extract and candy cane topping deliver that refreshing holiday bite.
Chocolate and Mint Harmony: Cocoa powder in the dough plus smooth melted chocolate creates a decadent duo.
Great for Gift-Giving: These cookies keep well and look beautifully festive on any holiday cookie tray.

The image shows several round chocolate cookies arranged on a black wire cooling rack over a white marbled surface. Each cookie has a thick layer of smooth, shiny chocolate in the center topped with small pieces of crushed white and red peppermint candy. One cookie is on top, broken with a bite taken from it, revealing the soft chocolate filling inside. The cookies have a rough, cracked texture on the outer edges with a rich brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind the Peppermint Chocolate Thumbprint Cookies Recipe lies in the ingredients you might already have. The premade cookie mix simplifies the process, while the cocoa and peppermint bring everything together for that holiday charm.

Flat lay of a small mound of fine white sugar cookie mix, a stick of salted butter with a smooth surface, a neat pile of dark cocoa powder, two large brown eggs with clean shells, a small white ceramic bowl filled with clear peppermint extract, roughly chopped dark chocolate almond bark chunks, and a small white bowl with crushed red and white candy cane pieces, all arranged symmetrically on a simple white ceramic plate and in bowls, 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: A shortcut that ensures consistent cookie texture and flavor without starting from scratch.
Salted Butter: Adds richness and helps the dough hold together while balancing sweetness.
Cocoa Powder: Gives the cookies a deep chocolate flavor that’s not overpowering.
Eggs: Provides structure and binds the dough ingredients smoothly.
Peppermint Extract: The star of the show—just the right amount to infuse minty freshness.
Chocolate Almond Bark: Melts perfectly to fill each thumbprint, creating a silky chocolate center.
Crushed Candy Canes: Adds crunch, color, and a burst of peppermint 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

Peppermint chocolate is a classic combo, but I love experimenting a little. Feel free to swap crushed candy canes for other festive toppings or adjust the peppermint extract if you prefer a subtler or stronger flavor.

Dairy-Free Version: I’ve replaced the butter with coconut oil and used dairy-free chocolate almond bark. The texture changes slightly but the flavor stays amazing.
Extra Crunch: Adding chopped nuts like pistachios or pecans atop the melted chocolate is a personal fave for texture contrast.
Chill Dough: For a tidier cookie shape, try chilling the dough for a few hours before baking—makes your thumbprints perfect on the first try.

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

Step 1: Mix Your Cookie Dough

Start by preheating your oven to 350°F. Grab a large mixing bowl and beat together the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until everything’s fully combined. It’s best to use an electric mixer here so you get a smooth, even texture without any lumps — plus, less arm work for you!

Step 2: Shape Those Cookies

Line a baking sheet with parchment paper. Using a tablespoon measure helps to keep the cookie sizes consistent. Roll each ball of dough between your hands to smooth it out, then place them evenly on the sheet. Press your thumb or a teaspoon-sized spoon into the center of each to create the signature thumbprint—don’t worry if cracks show up, just gently press the dough back in place.

Step 3: Bake and Perfect Your Thumbprint

Bake for 8-10 minutes until the cookie centers start setting but are still soft. Once out of the oven, press the indent again with your teaspoon to deepen the space for the chocolate. This double-indent step ensures your cookies hold the filling without cracking excessively.

Step 4: Melt Chocolate and Fill

While cookies cool slightly, melt your chopped chocolate almond bark in the microwave in 20-second increments, stirring in between. Pour the melted chocolate into the cookie wells, filling them completely, then quickly sprinkle crushed candy canes on top before the chocolate sets.

Step 5: Cool and Serve

Let them cool for about 3-5 minutes so the chocolate firms up but the cookies remain warm and chewy. Then, you’re ready to enjoy or share these festive bites!

Top Tip

From my baking adventures with this Peppermint Chocolate Thumbprint Cookies Recipe, I’ve learned some little tricks that save you time and improve your results every time.

Crushing Candy Canes: Put candy canes into a zip-top bag and smash gently with a rolling pin for chunky pieces without pink dust. Avoid the food processor if you want clear candy pieces on top.
Double Indenting: Making two thumbprints—one before baking and one immediately after—helps keep the chocolate pocket intact and prevents cracks.
Use a Measuring Spoon for Perfect Indents: Using a rounded teaspoon instead of your thumb ensures consistent and clean-looking wells every time.
Adjust Dough Ball Size: Since this recipe uses cookie mix dough, which expands more than scratch dough, keep the balls slightly smaller so they hold the melted chocolate well.

How to Serve Peppermint Chocolate Thumbprint Cookies Recipe

peppermint chocolate cookies - Serving Suggestion

Garnishes

I like to keep it simple with crushed candy canes for that classic look and minty crunch. Sometimes I add a tiny dusting of powdered sugar for a snowy effect. Fresh peppermint leaves or edible glitter can dress them up for holiday parties.

Side Dishes

These cookies pair wonderfully with a cup of hot cocoa or a peppermint mocha for an indulgent treat. For a brunch spread, try them alongside fresh fruit or a light yogurt parfait to balance the sweetness.

Creative Ways to Present

One of my favorite ways to present these cookies is stacked in a glass jar layered with crushed candy canes and tied with a festive ribbon—a pretty homemade gift! You could also arrange them on a decorative platter with sprigs of pine or holly for holiday entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container on the counter if we plan to eat them within a couple of days. The chocolate stays smooth and the cookie stays chewy this way. For longer storage, the fridge preserves freshness up to 5 days, but I recommend letting them come to room temp before enjoying.

Freezing

Once completely cooled, freeze cookies in a single layer in an airtight container for up to 3 months. When you’re ready to eat, thaw at room temperature so the chocolate softens nicely without condensation messing with the texture.

Reheating

If you want your cookies warm, pop them in a preheated 300°F oven for 5-7 minutes or microwave for 10-15 seconds. This softens the chocolate and revives that fresh-baked feel without drying them out.

Frequently Asked Questions:

Can I use my own homemade sugar cookie dough instead of the premade mix?

Absolutely! If you prefer to make dough from scratch, just ensure it’s a sturdy sugar cookie dough with added cocoa powder and peppermint extract. Keep in mind it might change the cookie texture and how much the dough spreads during baking.

Why do I need to make two indentations for the thumbprints?

The first indentation before baking helps guide the cookie dough to form a pocket, and the second after baking ensures the center is deep enough for the melted chocolate filling. This two-step method prevents cracks and spills.

Can I substitute chocolate almond bark with regular chocolate chips?

Yes, but chocolate almond bark melts more smoothly and sets better for this cookie filling. Regular chocolate chips may not melt as evenly, so if you use them, consider chopping them into smaller pieces and stirring carefully during melting to avoid grainy texture.

How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for 2-3 days, or refrigerate them for up to 5 days. For longer storage, freeze completely cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This Peppermint Chocolate Thumbprint Cookies Recipe holds a special place in my kitchen during the holidays — it’s the kind of recipe that brings people together, warms the heart, and fills the home with that irresistible mint-chocolate aroma. I truly hope you’ll try making these; they’re a crowd-pleaser and a sweet tradition just waiting to start in your home.