Description
These Peppermint Thumbprint Cookies combine the buttery goodness of sugar cookies infused with cocoa and peppermint extract, filled with melted chocolate almond bark and topped with crunchy crushed candy canes. Perfect for holiday celebrations or a festive treat any time of year.
Ingredients
Scale
Cookie Dough
- 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
Filling and Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- ¼ cup crushed candy canes
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dough: In a large bowl, use a beater to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until completely mixed and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop 1-inch balls of the cookie dough using a 1 tablespoon measurer, then roll each ball between your hands to create a smooth surface. Place the balls on the prepared sheet pan.
- Make First Indent: Press an indent in the center of each cookie ball using your thumb or a 1 teaspoon measurer. If cracks appear, gently mold the dough back together.
- Bake Cookies: Bake the cookies in the oven for 10 minutes or until the middle begins to set and cookies are firm enough to hold their shape.
- Make Second Indent: Remove cookies from the oven and carefully press the indent again with your teaspoon measurer to ensure a well-defined well for the filling.
- Cool Cookies: Allow the cookies to cool while you prepare the filling.
- Melt Chocolate Almond Bark: Place chopped chocolate almond bark in a microwave-safe bowl and heat in 20-second increments, stirring between intervals until fully melted and smooth.
- Fill Cookies: Spoon the melted chocolate almond bark into each cookie well until filled completely.
- Add Candy Cane Topping: Sprinkle the crushed candy canes on top of the melted chocolate before it sets to add a festive crunch and peppermint flavor.
- Set and Serve: Let the almond bark cool for 3-5 minutes to set slightly before plating and serving the cookies while still warm for best texture and flavor.
Notes
- To store, keep cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days to extend freshness.
- For longer storage, freeze cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Crush candy canes easily by placing them in a plastic baggie and smashing with a rolling pin for chunky pieces. A food processor may create fine powder instead of pieces.
- Make dough balls slightly smaller to yield more cookies; the dough expands during baking but still holds melted chocolate well.
- You can skip making the first indent before baking and only make one after baking, but pre-indenting can help prevent cracking.
- For dough that keeps its shape better during baking, chill it for 2-3 hours before forming cookies.
- A round measuring spoon about 1 teaspoon in size makes perfect indentations instead of using your thumb.
- Follow this recipe rather than the instructions on the cookie mix package for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
