There’s something about peppermint and chocolate that just feels like Christmas, right? The cool mint, the rich cocoa, that little burst of sweetness that tastes like the holidays — it’s basically dessert magic.

If you’re hunting for a cookie that’s festive, fancy-looking, and yet totally easy to make, meet your new favorite: Chocolate Peppermint Thumbprint Cookies.

They’re soft, fudgy, and filled with creamy peppermint frosting — the kind of cookie that makes people say, “Did you really make these yourself?” (And you’ll just smile and say, “Of course I did,” while hiding the mixing bowl behind you 😉).

So grab your whisk, put on some Christmas tunes, and let’s make a batch of holiday happiness.

Why You’ll Love These Cookies

I’m just going to say it: these thumbprint cookies might be the best thing you bake all season.

Here’s why:

• Soft, chewy centers with just the right amount of chocolate.
• Cool, minty frosting that melts in your mouth.
• Festive sparkle — because we’re adding crushed candy canes on top.
• Zero stress — they’re simple, no cookie-cutter drama here.

Basically, they look like something straight from a fancy bakery window, but they’re super easy to make at home.

Ingredients You’ll Need

Here’s what you’ll need to make about 2 dozen cookies:

For the Chocolate Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking soda

For the Peppermint Filling:

• 1 ½ cups powdered sugar
• 3 tablespoons butter, softened
• 1 tablespoon milk or cream
• ½ teaspoon peppermint extract
• A few drops of red food coloring (optional, for that pink swirl look)

For Decoration:

• ½ cup white chocolate chips, melted (for drizzling)
• 2 tablespoons crushed candy canes

Step-by-Step Instructions

Ready? Let’s make these beauties.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy — about 2 minutes. This is where that soft texture magic begins.

Step 3: Add Wet Ingredients

Mix in the egg yolk and vanilla extract until fully combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda. Gradually add this dry mix into your butter mixture. Stir just until combined (no overmixing — we’re making cookies, not brownies).

Step 5: Roll and Press

Scoop tablespoon-sized balls of dough and roll them smooth. Place them on the baking sheets about 2 inches apart.

Now here’s the fun part: use your thumb (or the back of a small spoon) to press a gentle dent in the center of each cookie.

Step 6: Bake

Bake for 8–10 minutes. The centers may puff up — just re-press the thumbprint gently right after baking while the cookies are still warm. Cool completely before filling.

Step 7: Make the Peppermint Filling

In a bowl, beat powdered sugar, butter, milk, and peppermint extract until smooth. Add food coloring if you want that pretty pink hue.

Step 8: Fill and Decorate

Spoon or pipe the peppermint filling into the thumbprints.
Drizzle with melted white chocolate and sprinkle with crushed candy canes.

Now stand back and admire your masterpiece. Don’t they look like something Santa would pay money for?

Serving Suggestions

These cookies shine on any holiday dessert table, but they’re especially magical with:

• A mug of hot cocoa or peppermint mocha
• A glass of cold milk (for the traditionalists)
• A cozy movie night — preferably something with snow and bad sweaters

Pro tip: Stack 3 or 4 in a cellophane bag tied with ribbon — they make adorable (and delicious) gifts.

Tips for Perfect Peppermint Thumbprints

Want your cookies to look and taste bakery-perfect? Keep these in mind:

• Chill the dough for 20 minutes before baking if your kitchen’s warm — it helps keep the shape.
• Don’t skip the re-press step after baking; the filling sits better in the indent.
• Use gel food coloring if you want a strong red or pink swirl — it won’t thin your filling.
• Store carefully: Layer cookies between wax paper in a sealed tin. They’ll stay fresh for 4–5 days.

Make-Ahead and Storage

Baking early for the holidays? You’re in luck:

• Unbaked dough balls: Freeze for up to 2 months. Thaw in fridge, bake as usual.
• Fully baked cookies: Store in an airtight container at room temperature for 3–4 days.
• Frosted cookies: Refrigerate up to a week (they actually taste better the next day).

Why Everyone Loves These

You know that first bite where you get the soft chocolate cookie, creamy mint frosting, and crunchy candy cane bits all at once? Yeah — that’s why.

These Chocolate Peppermint Thumbprint Cookies aren’t just pretty; they deliver big on flavor and nostalgia. They’re the perfect balance of rich and refreshing — like a peppermint hot chocolate in cookie form.

And honestly, you can’t help but feel festive while making them. Between the peppermint aroma and the chocolatey dough, it’s impossible not to hum a Christmas carol while you bake.

Final Thoughts

When it comes to holiday baking, Chocolate Peppermint Thumbprint Cookies are the total package: soft, festive, and packed with peppermint cheer.

They’re fancy enough for gifting, easy enough for weeknights, and cozy enough for — well, let’s be real — midnight snacking.

So preheat that oven, grab some candy canes, and let’s make Christmas a little sweeter (and a lot more chocolatey). ❤️🍪

Chocolate Peppermint Thumbprint Cookies

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• Author: Chef Sofia
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, chocolatey thumbprint cookies filled with creamy peppermint frosting and topped with crushed candy canes.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter

1 cup sugar

1 egg yolk

1 tsp vanilla

1 ½ cups flour

½ cup cocoa powder

¼ tsp salt

½ tsp baking soda

Filling:

1 ½ cups powdered sugar

3 tbsp butter

1 tbsp milk

½ tsp peppermint extract

2 drops red food coloring (optional)

Decoration:

½ cup white chocolate chips (melted)

2 tbsp crushed candy canes

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Instructions

1. Preheat oven to 350°F and line baking sheets.

2. Cream butter and sugar until fluffy.

3. Mix in egg yolk and vanilla.

4. Combine flour, cocoa, salt, and baking soda; add to wet ingredients.

5. Roll dough into 1-inch balls; make thumbprint indents.

6. Bake 8–10 minutes, then re-press centers while warm.

7. Cool completely.

8. Beat powdered sugar, butter, milk, and peppermint extract for filling.

9. Add coloring if desired.

10. Fill cookies, drizzle with white chocolate, and sprinkle candy canes.

Notes

Store in an airtight container for up to 5 days. Perfect for holiday gifting!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 135
• Sugar: 13g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg