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 so cozy about biting into a cookie that’s rich, chocolatey, and has a cool peppermint twist all in one bite. That’s exactly why I adore this Peppermint Chocolate Thumbprint Cookies Recipe. The balance of buttery sugar cookie base, cocoa, and festive peppermint will quickly make it your go-to holiday treat (or anytime you want a little joy!).

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 can’t tell you how many times I’ve pulled these cookies out at parties and watched them disappear within minutes. They’re not just tasty—they’re so fun to make, especially when you get to press that perfect thumbprint and fill it with melted chocolate and crushed candy canes. Honestly, they bring out my inner little kid every time!

Easy to Make: Using a sugar cookie mix cuts down on prep time but still delivers that homemade feel.
Festive Flavors: Peppermint and chocolate pair beautifully, creating a cookie perfect for holidays and winter gatherings.
Textural Fun: The crisp exterior, soft interior, smooth chocolate center, and crunchy candy cane topping make every bite exciting.
Customizable: You can easily swap toppings or extracts to suit your mood or dietary preferences.

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

These ingredients come together harmoniously to deliver a festive cookie that’s rich in chocolate and bright with peppermint. Using a premade sugar cookie mix saves time but pairing it with cocoa powder and peppermint extract creates something far more gourmet than you might expect from a mix!

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: A quick shortcut that provides a reliable sugar cookie base with great texture.
Salted Butter: Adds a rich, creamy flavor and keeps cookies tender.
Cocoa Powder: Gives the cookie its deep chocolate flavor without extra fat.
Eggs: Bind the dough and add structure.
Peppermint Extract: Delivers that unmistakable cool, minty aroma essential for this recipe.
Chocolate Almond Bark: Melts smoothly to fill the thumbs’ indent and hardens with a lovely sheen.
Crushed Candy Canes: Adds a festive crunch and extra peppermint flavor atop the chocolate.

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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 these cookies depending on the occasion. Sometimes I swap peppermint for orange extract for a citrus-chocolate combo, which my family surprisingly adored. Don’t be afraid to make this recipe your own—it’s forgiving and versatile!

Gluten-Free Variation: Try using a gluten-free sugar cookie mix and make sure your chocolate almond bark is gf-certified. These cookies still turn out delicious!
Nut-Free Option: Substitute regular chocolate chips or melting wafers if almond bark isn’t your thing or if you need a nut-free treat.
Extra Festive: Sprinkle red and green nonpareils instead of candy canes to add holiday color and crunch.

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

Step 1: Preparing the Cocoa-Peppermint Cookie Dough

Start by preheating your oven to 350°F (177°C). In a large bowl, mix that sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract using a hand mixer or stand mixer. I usually beat it until everything looks smooth and the dough pulls together nicely—no dry lumps allowed! This mix creates a dough that feels just right—not sticky, but soft enough to roll into balls easily.

Step 2: Forming the Cookies and Making Your Thumbprints

Line your baking sheet with parchment paper. Using a tablespoon or a cookie scoop, portion out 1-inch balls of dough. Roll them between your palms to get a smooth surface. Place them spaced apart on the tray. Now for the magic: press an indentation in each ball’s center using your thumb or a teaspoon. If cracks appear, gently pinch the dough back together. Baking with the initial thumbprint helps prevent cracking, but don’t worry if you have to fix it later.

Step 3: Baking and Making Sure the Indent is Perfect

Bake your cookies for 8-10 minutes, until they start to set but aren’t fully firm. When you take them out, press down lightly again on each indent if needed to make sure there’s enough room for the chocolate filling. This double indent step is a trick I learned that keeps the filling neat and pretty. Let the cookies cool slightly while you melt the chocolate almond bark.

Step 4: Filling with Chocolate and Adding Candy Cane Topping

Melt your chopped chocolate almond bark in 20-second microwave bursts, stirring in between to avoid burning, until smooth and glossy. Then carefully spoon melted chocolate into each cookie’s thumbprint well, filling it nicely. While the chocolate is still soft, sprinkle crushed candy canes on top for that classic festive crunch. Allow the cookies to cool for about 3-5 minutes before serving so the almond bark sets just right.

Top Tip

I’ve made these cookies countless times, and a few small adjustments have made all the difference between “just okay” and “Wow, you made these?”-level delicious. Here are some tips to get you there on your first try.

Pre-Indent Before Baking: Pressing the thumbprint before baking helps keep the indentation intact and stops cracking. If you skip this, expect some patching up after baking.
Crush Candy Canes Properly: I find smashing candy canes in a plastic bag with a rolling pin gives chunky bits perfect for topping instead of powder, which looks prettier.
Use a Measuring Spoon for Indents: Your thumb isn’t always the best tool; a 1 teaspoon spoon makes perfectly sized, uniform wells that look neat.
Don’t Overbake: Pull cookies out just as the middle starts to set for soft, tender cookies that hold their shape and provide the perfect contrast to the hardened chocolate.

How to Serve Peppermint Chocolate Thumbprint Cookies Recipe

peppermint chocolate cookies - Serving Suggestion

Garnishes

I love finishing these cookies with a sprinkle of crushed candy canes right after filling, but you can also dust a little powdered sugar or add tiny peppermint candy pieces on the side. For a fancier touch, dust the serving plate with cocoa powder or a peppermint swirl design made from melted white chocolate.

Side Dishes

These cookies pair beautifully with a steaming cup of hot cocoa, peppermint tea, or even a simple glass of cold milk. For festive gatherings, I serve alongside peppermint bark or chocolate-dipped pretzels to keep the chocolate-mint theme running strong.

Creative Ways to Present

A dear friend once made a peppermint hot chocolate cookie platter for a holiday party, arranging these thumbprint cookies around marshmallow-topped mugs with mini candy canes stuck inside. To make them extra special for gift-giving, I package a dozen in a clear box tied with a red ribbon and a candy cane attached. It just screams holiday cheer!

Make Ahead and Storage

Storing Leftovers

I keep these cookies in an airtight container on the countertop for quick snacking for 2-3 days. If I want them to last longer, the fridge works great for about 4-5 days. Just bring them back to room temp before serving for best flavor and texture.

Freezing

These cookies freeze beautifully! Once cooled completely, I freeze them in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. When ready to enjoy, I thaw them at room temperature—they’re almost as good as fresh.

Reheating

If you want to warm them up, a few seconds in the microwave (10-15 seconds) softens the chocolate and revives that fresh-baked charm without melting the candy cane topping completely.

Frequently Asked Questions:

Can I use regular chocolate chips instead of chocolate almond bark?

Yes! Regular chocolate chips or melting wafers work fine, but chocolate almond bark melts more smoothly and hardens with a nice glossy finish, which is why it’s preferred for this recipe.

Why do I need to make the thumbprint indentation before and after baking?

Making the indentation before baking helps the cookie keep its shape and prevents cracking. Pressing down again after baking ensures the well is deep enough for the melted chocolate filling without overflowing.

Can I make the dough ahead of time?

Absolutely! Chilling the dough for 2-3 hours before baking helps the cookies keep their shape better in the oven, so if you want perfectly defined thumbprints, this is a great step.

How long do these peppermint chocolate thumbprint cookies last?

Stored in an airtight container at room temperature, they last about 2-3 days. Refrigerated, they can keep for up to 4-5 days. Frozen, they stay good for around 3 months.

Final Thoughts

These Peppermint Chocolate Thumbprint Cookies Recipe has been a staple in my kitchen for years, especially when I want a cozy treat that’s quick but feels special. I love sharing them with friends and family because they’re as joyful to make as they are to eat—with that perfect combo of minty freshness, rich chocolate, and buttery cookie. Give them a go, and I bet you'll find yourself reaching for the cookie scoop again and again.