Chocolate Peppermint Thumbprint Cookies

Chocolate peppermint thumbprint cookies combine classic flavors in a unique way. Rich chocolate cookie bases, peppermint white chocolate filling, and a sprinkle of crushed peppermint candy--like peppermint bark, but in cookie form!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 8

Chilling Time 30

Total Time 58

Servings cookies

Calories 182kcal

Author Sam Merritt

Equipment

Ingredients

Thumbprints

1 cup (226 g) unsalted butter softened
⅔ cup (135 g) granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
2 cups (250 g) all-purpose flour
¼ cup (25 g) Dutch cocoa powder
1 Tablespoon cornstarch
½ teaspoon salt

White Chocolate Peppermint Filling

⅔ cup (113 g) white chocolate chips
3 Tablespoons heavy cream
1 teaspoon peppermint extract

Topping

2 Tablespoons semisweet chocolate chips (or couverture chocolate)
2 Tablespoons crushed candy canes

Instructions

For the thumbprints

In a large mixing bowl, use an electric mixer to beat together butter and sugar until creamy and well-combined.
1 cup (226 g) unsalted butter, ⅔ cup (135 g) granulated sugar
Stir in vanilla and egg yolk until well combined.
1 teaspoon vanilla extract, 1 large egg yolk
In a separate medium-sized mixing bowl, whisk together flour, cocoa, cornstarch, and salt.
2 cups (250 g) all-purpose flour, ¼ cup (25 g) Dutch cocoa powder, 1 Tablespoon cornstarch, ½ teaspoon salt
Gradually (in 4 or 5 parts) stir the dry ingredients into the wet, mixing until combined. Dough will be a bit dry, but add the flour mixture slowly and stir until it is well combined and smooth. Use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are incorporated.
Scoop dough by 1.5 Tablespoon sized scoop (28g) and roll into a smooth ball. Use the back of a rounded teaspoon (or use your thumb!) to make an indent into the dough, place on a wax paper lined baking sheet or plate. Repeat until all cookie dough is formed and indented, transfer baking sheet or plate to freezer and freeze for at least 30 minutes.
While cookie dough balls are freezing, preheat your oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
When the dough has finished chilling, remove from the freezer and place on prepared baking sheets, spacing cookies at least 2” (5cm) apart. Transfer to center rack of 350F (175C) preheated oven for 8-10 minutes. Immediately upon removing from oven, carefully use the back of a clean rounded teaspoon to re-indent the cookies. Allow cookies to cool while you prepare the white chocolate peppermint filling.

For the white chocolate peppermint filling

In a small microwave-safe bowl, combine white chocolate chips and cream. Heat in the microwave for 25 seconds. Remove from microwave, stir, and continue to heat in 20 second intervals until smooth and completely melted.
⅔ cup (113 g) white chocolate chips, 3 Tablespoons heavy cream
Add peppermint extract and stir to combine.
1 teaspoon peppermint extract

Assembly

Fill the indent of each cooled cookie with the prepared filling, usually about 1 teaspoon of filling per cookie (you may have leftover filling).
Place chocolate chips in a microwave-safe dish and heat for 25 seconds. Stir well and return to the microwave and heat in 10-second intervals, if needed, until completely melted and smooth. Drizzle evenly over the tops of the cookies.
2 Tablespoons semisweet chocolate chips
Sprinkle with crushed candy canes. Let cookies sit until filling has set.
2 Tablespoons crushed candy canes
Enjoy!

Video

Notes

Egg white

Don’t use the egg white in the cookie recipe just to avoid wasting it – your cookies will spread too much! Instead, save the egg white to make a batch of candied pecans!

Storing

Store in an airtight container at room temperature for up to 3 days. You can refrigerate the cookies in an airtight container for up to 5 days, but the candy cane pieces will likely melt in the fridge.

Nutrition