Chocolate Peppermint Thumbprint Cookies
There’s something undeniably magical about the combination of rich chocolate and refreshing peppermint, especially during the cozy holiday season. These Chocolate Peppermint Thumbprint Cookies strike the perfect balance between tender, cocoa-infused cookie dough and a delightful peppermint crunch topping. With a luscious chocolate chip center and a burst of peppermint flavor, these cookies are not only visually festive but also absolutely crave-worthy. Whether you’re baking for a holiday party, gifting to friends, or just treating yourself, these cookies bring that special homemade touch everyone will adore.
Why Cooks Rave About It
What makes these Chocolate Peppermint Thumbprint Cookies a fan favorite? First, the texture is just right — soft, buttery, and slightly chewy from the cocoa powder, complemented by the crispness of the crushed peppermint candies. The thumbprint technique creates a perfect little well that holds melted chocolate chips, making each bite extra gooey and satisfying. Plus, the peppermint extract adds a refreshing twist that keeps the cookies from feeling too heavy or sweet.
Many cooks love how straightforward the recipe is. You don’t need any fancy ingredients, and the steps are simple enough for bakers of all skill levels. These cookies also make fantastic gifts since they’re visually stunning with a festive look and a classic flavor pairing. And if you’re a fan of Peppermint Hot Chocolate, these cookies are a perfect companion!
Ingredient Checklist
- 1 cup unsalted butter, softened – for that rich, creamy base
- 1 cup granulated sugar – to sweeten and help the cookies crisp up
- 1 teaspoon vanilla extract – adds warmth and depth
- 2 cups all-purpose flour – the structure for your cookies
- 1/2 cup unsweetened cocoa powder – gives the chocolatey flavor and color
- 1/4 teaspoon salt – balances the sweetness and enhances flavor
- 1/2 teaspoon peppermint extract – for that cool, minty kick
- 1/2 cup chocolate chips – melting centers that add gooey delight
- 1/2 cup crushed peppermint candies – crunchy, festive topping
Equipment & Tools
- Mixing bowls – for combining your ingredients
- Electric mixer or hand mixer – to cream the butter and sugar easily
- Measuring cups and spoons – for accurate ingredient measurements
- Baking sheet lined with parchment paper or silicone mat – ensures even baking and easy cleanup
- Spoon or small cookie scoop – to portion out dough evenly
- Wooden spoon or your thumb – to make the thumbprint indentations
- Cooling rack – for cookies to cool without becoming soggy
Chocolate Peppermint Thumbprint Cookies: How It’s Done
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. The creaming process is essential to create a tender cookie texture.
Step 2: Add Vanilla and Peppermint Extracts
Mix in the vanilla extract and peppermint extract until fully incorporated. These extracts are what give the cookies their signature warm and cool flavor combo.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This ensures your cocoa powder is evenly distributed and prevents clumps.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry ingredients into the butter mixture, mixing on low speed or folding with a spatula until just combined. Overmixing here can make the cookies tough, so be gentle.
Step 5: Form the Cookies
Preheat your oven to 350°F (175°C). Scoop out tablespoon-sized balls of dough and place them about 2 inches apart on your prepared baking sheet. Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball.
Step 6: Add Chocolate Chips and Bake
Fill each thumbprint with a few chocolate chips, pressing them lightly into the dough. Bake for 12-14 minutes, or until the edges are just set but the centers still look slightly soft.
Step 7: Add Crushed Peppermint Candies
While the cookies are still warm, sprinkle the crushed peppermint candies over the chocolate chip centers. The warmth will help the candies stick and slightly melt into the chocolate for an irresistible finish.
Step 8: Cool Completely
Transfer the cookies to a cooling rack and let them cool completely before serving. This helps the chocolate set and the cookies firm up to the perfect texture.
Ingredient Flex Options
- Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Substitute coconut sugar for granulated sugar for a deeper, caramel-like sweetness.
- Swap peppermint extract for orange extract to create a chocolate-orange twist.
- Replace crushed peppermint candies with finely chopped toffee bits for a buttery crunch.
- Use gluten-free all-purpose flour to make this recipe suitable for gluten-intolerant guests.
Mistakes Even Pros Make
- Overmixing the dough: This leads to tough cookies. Mix just until combined.
- Making thumbprints too deep: If the indentations are too large, they won’t hold the chocolate chips properly.
- Not crushing peppermint candies finely enough: Large chunks can fall off and make the cookie uneven.
- Baking at the wrong temperature: Too hot, and the cookies spread too much; too low, and they won’t set properly.
Store, Freeze & Reheat
You can store these Chocolate Peppermint Thumbprint Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They keep well frozen for up to 3 months.
To reheat, simply let frozen cookies thaw at room temperature or warm them in a low oven (around 300°F) for 5 minutes to refresh that melty chocolate center.
FAQ
Can I use regular peppermint candies instead of crushed ones?
Yes! Just make sure to crush them finely before sprinkling on the cookies. Larger pieces can fall off easily and won’t provide the same even minty crunch.
Can these cookies be made without chocolate chips?
Absolutely. You can omit the chocolate chips or replace them with a spoonful of your favorite jam to create a variation similar to Jam Thumbprint Cookies.
Is it okay to substitute butter with margarine or oil?
Butter is preferred for flavor and texture, but you can use margarine if needed. Avoid oil, as it will change the cookie’s consistency and flavor significantly.
How do I get the peppermint flavor just right without overpowering the chocolate?
Start with 1/2 teaspoon peppermint extract as the recipe states. Peppermint extract is potent, so adding more can make the cookies taste medicinal. You can adjust slightly based on your preference, but less is often more.
Desserts to Finish
- Peppermint Cheesecake – a creamy and festive finale
- Jam Thumbprint Cookies – a fruity alternative to try next
- Peppermint Hot Chocolate – perfect to sip alongside these cookies
Save & Share
If you loved this recipe for Chocolate Peppermint Thumbprint Cookies, be sure to save it to your favorite recipe board or share it with friends and family. These cookies are sure to brighten any celebration or cozy night in.
Enjoy baking these delicious, festive cookies that blend the best of chocolate and peppermint into every bite. Whether you’re a seasoned baker or just starting out, this recipe promises a delightful treat that’s easy to make and impossible to resist. Happy baking!
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Chocolate Peppermint Thumbprint Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract and peppermint extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to combine evenly.
- Gradually add the dry ingredients into the butter mixture, mixing on low speed or folding with a spatula until just combined.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Using your thumb or back of a spoon, press an indentation into the center of each dough ball.
- Fill each indentation with a few chocolate chips, pressing them lightly into the dough. Bake for 12-14 minutes until edges are set but centers look slightly soft.
- While cookies are still warm, sprinkle crushed peppermint candies over the chocolate chip centers to help them stick and slightly melt.
- Transfer cookies to a cooling rack and let cool completely before serving.
Notes
- Do not overmix the dough to keep cookies tender and soft.
- Make thumbprint indentations just deep enough to hold chocolate chips securely.
- Crush peppermint candies finely to prevent them from falling off the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Substitute ingredients like dark chocolate chips or coconut sugar for flavor variations.
