Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies are festive, buttery cookies with a delicate crumb, infused with vanilla and peppermint flavors. Each cookie features a chocolate-filled indentation topped with crushed peppermint candies, perfect for holiday celebrations.

You’ll love these cookies because they combine soft, melt-in-your-mouth texture with the refreshing coolness of peppermint and the richness of dark chocolate. The thumbprint technique adds a charming touch, and the crushed candy adds festive crunch.

Ingredients

Cookies:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ¼ tsp salt
• 2½ cups all-purpose flour

Finishing:

• 3 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter, cubed
• 1 tsp light corn syrup
• Crushed peppermint candies

Instructions

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment or silicone mats.

2. In a stand mixer with paddle attachment, beat butter, powdered sugar, extracts, and salt until smooth and creamy.

3. Add flour in thirds, mixing on low after each addition. If dough is crumbly, add 1 tablespoon cold water to bring it together.

4. Roll dough into 2 tsp balls; place 1 inch apart on baking sheets.

5. Bake 10 minutes, then remove sheets. Press thumb (or spoon/melon baller) into center of each cookie for indentation.

6. Return to oven and bake 7-9 more minutes until edges are firm but the cookies remain pale.

7. Remove from oven, press indentations again gently, and cool on sheets 5 minutes, then transfer to wire racks to cool completely.

8. In a small saucepan, melt chocolate, butter, and corn syrup over low heat, stirring constantly until smooth. Cool 5 minutes.

9. Spoon chocolate into cookie indentations; sprinkle crushed peppermint candies on top while chocolate is wet.

10. Let chocolate set fully before storing in an airtight container at room temperature for up to 5 days.

Tips for Success

• Use cold water sparingly to avoid sticky dough.

• Keep thumb or utensil damp and cool when making indentations.

• Melt chocolate gently to avoid burning.

• Allow chocolate to set completely for neat presentation.

Delicious Variations

• Use white chocolate or milk chocolate for filling.

• Mix candy cane pieces inside cookie dough for extra peppermint flavor.

• Add a pinch of salt on top of chocolate filling.

• Substitute peppermint extract with almond or orange extracts.

Frequently Asked Questions

Can these cookies be frozen?

Yes, freeze baked cookies in airtight container; thaw before serving.

How long do they stay fresh?

Store at room temperature up to 5 days in an airtight container.

Can peppermint candies be substituted?

Use crushed candy canes or holiday sprinkles as alternatives.

What if dough is too sticky?

Chill dough briefly before rolling.

How to get clean chocolate filling?

Spoon carefully and refrigerate cookies immediately after filling.

Peppermint Thumbprint Cookies

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• Author: Emma Hart
• Total Time: 43 minutes
• Yield: 30 cookies 1x
• Diet: Vegetarian

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Description

Soft, buttery cookies infused with vanilla and peppermint, filled with rich dark chocolate, and topped with crushed peppermint candies. These festive cookies offer a melt-in-your-mouth texture and refreshing minty crunch.

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Ingredients

Scale 1x2x3x

Cookies

1 cup unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

1 tsp peppermint extract

¼ tsp salt

2½ cups all-purpose flour

Filling & Topping

3 oz dark chocolate, chopped

2 tbsp unsalted butter, cubed

1 tsp light corn syrup

Crushed peppermint candies, for topping

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Instructions

1. Preheat oven: Set to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

2. Make dough: Using a stand mixer fitted with the paddle attachment, beat butter, powdered sugar, vanilla, peppermint extract, and salt until smooth and creamy.

3. Add flour: Mix in flour gradually in three portions on low speed. If dough feels crumbly, add 1 tbsp cold water until it comes together.

4. Shape cookies: Roll dough into 2‑teaspoon balls and place 1 inch apart on baking sheets.

5. Bake and indent: Bake 10 minutes, remove from oven, and press a small indentation in each cookie’s center using your thumb or a small spoon. Return to oven for 7–9 more minutes until edges are firm but cookies remain pale.

6. Cool: Reinforce indentations gently after baking, then let cookies cool 5 minutes on sheet before transferring to a wire rack.

7. Make chocolate filling: In a small saucepan, melt chocolate, butter, and corn syrup over low heat, stirring until smooth. Let cool slightly (about 5 minutes).

8. Fill and decorate: Spoon chocolate into the cookie centers and sprinkle crushed peppermint candies on top while chocolate is still soft. Allow to set before storing.

See also  M&M Christmas Cookies

Notes

Fill cookies quickly for better topping adhesion.

Use cold water sparingly to bind.

Melt chocolate slowly to avoid burning.

Allow chocolate filling to fully set before packing.

Chill dough if too soft to roll.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/30 cookie
• Calories: 150
• Sugar: 11
• Sodium: 40
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 3
• Carbohydrates: 18
• Fiber: 1
• Protein: 1
• Cholesterol: 25

Keywords: peppermint thumbprint cookies, chocolate peppermint cookies, holiday thumbprint cookies, mint chocolate christmas cookies, festive cookie recipe