Is there anything that says ‘holiday season’ quite like the classic combo of chocolate and peppermint? I don’t think so. These Chocolate Peppermint Thumbprint Cookies are my go-to for a reason. They’re the perfect little project for a cozy afternoon, whether you’re baking with the kids or just need a moment of sweet, quiet therapy. They look fancy but, honey, they are so simple. Trust me, if I can get these on the table during the holiday hustle, you can too.
Top Reasons To Make It
First off, these cookies are the definition of a crowd-pleaser. They’re the star of every cookie swap and an absolute must for your holiday dessert table. But beyond that, they’re incredibly forgiving. The dough comes together in one bowl, and there’s no fancy piping required. You get to make a little thumbprint indentation—which is a fantastic job for little helpers, by the way. They’re the perfect easy Christmas treat that delivers big on flavor without demanding all your time.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: For that rich, melt-in-your-mouth base.
- 2/3 cup granulated sugar: Adds just the right amount of sweetness.
- 1 large egg: Binds everything together beautifully.
- 1 teaspoon vanilla extract: A little warmth to complement the chocolate.
- 2 cups all-purpose flour: The foundation of our cookie.
- 1/3 cup unsweetened cocoa powder: For that deep, fudgy chocolate flavor.
- 1/4 teaspoon salt: Balances all the sweetness.
- 1/2 cup semi-sweet chocolate chips, melted: For drizzling over the top.
- 1/2 cup crushed peppermint candies or candy canes: For that festive crunch and pop of color.
Instructions
- Heat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. This keeps cleanup a breeze.
- In a large bowl, use a hand mixer to cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
- Beat in the egg and vanilla extract until everything is just combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Don’t overmix!
- Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Now, use your thumb (or the back of a small spoon) to press a gentle indentation into the center of each ball.
- Bake for 10-12 minutes. The cookies will still be soft but will have puffed up a bit. They’ll firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, melt the chocolate chips in the microwave in 30-second bursts, stirring each time. Drizzle or spoon the melted chocolate into the thumbprint indentation of each cookie.
- Immediately sprinkle the crushed peppermint candy over the chocolate before it sets. Let the chocolate harden completely, about 30 minutes.
Variations & Substitutions
If you’re out of peppermint candies, a little dash of peppermint extract (about 1/4 teaspoon) mixed into the dough works in a pinch. For a nutty twist, you can roll the dough balls in finely chopped pecans before making the thumbprint and baking. And if you need a gluten-free option, a 1-to-1 gluten-free flour blend works wonderfully here. Honestly, the chocolate base is so good it can handle all sorts of fun toppings.
Serving Ideas & Pairings
These cookies are a star on their own, but they’re even better with a cold glass of milk or a hot mug of coffee. They make a gorgeous addition to a platter of other Christmas desserts. I love to pile them high on a cake stand right in the middle of the party so everyone can grab one. They’re the ultimate easy holiday treat for your Christmas party desserts spread.
Storage & Reheating
Store these cookies in an airtight container at room temperature for up to 5 days. The peppermint might lose a little of its crunch after day 2, but they’ll still taste delicious. You can also freeze the baked and cooled cookies (without the chocolate and candy topping) for up to 3 months. Thaw them and then add your toppings. To freeze the finished cookies, place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer bag. They’ll keep for 2 months.
Doneness Test
The edges of the cookies will look set, but the centers will still be very soft to the touch when you take them out. That’s perfect! They will continue to cook on the hot baking sheet as they cool. If you wait for them to look completely firm in the oven, you’ll end up with over-baked, crunchy cookies. We want them fudgy and soft.
Frequently Asked Questions
- Can I make the dough ahead of time? Absolutely. You can wrap the dough ball tightly in plastic wrap and refrigerate it for up to 2 days. Let it sit at room temperature for about 30 minutes before rolling it into balls.
- My thumbprint indentation puffed up during baking. What happened? This is so common! Just press the indentation back in with the back of a spoon while the cookies are still warm and soft from the oven.
- Are these good for gifting? They are one of the best holiday treats for gifting. Layer them in a festive tin between sheets of parchment paper and they’ll travel beautifully.
- What’s the best way to crush the peppermint candies? Place them in a sealed zip-top bag and whack them with a rolling pin. It’s a great way to get out any pre-holiday stress. Just don’t go too crazy, or you’ll end up with powder.