Description
A festive Peppermint Thumbprint Cookies recipe featuring rich cocoa-flavored sugar cookie dough filled with melted chocolate almond bark and topped with crushed candy canes. These delightful cookies are perfect for holiday celebrations and easy to make using a premade sugar cookie mix.
Ingredients
Scale
Cookie Dough
- 1 (17.5 ounce) package sugar cookie mix
- 0.5 cup (1 stick) salted butter, softened
- 0.5 cup cocoa powder
- 2 large eggs
- 1.25 tsp peppermint extract
For Filling and Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- 0.25 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dough: In a large bowl, use a beater to combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the dough is completely mixed and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking during baking.
- Form Dough Balls: Scoop 1-inch balls of dough using a 1 tablespoon measurer, then roll each ball between your hands to make a smooth surface. Place the dough balls on the parchment-lined baking sheet.
- Create Indents: Press an indent in the center of each cookie ball using your thumb or a 1 teaspoon measurer. If the dough cracks, gently mold it back together to maintain the shape.
- Bake Cookies: Bake the cookies at 350 degrees Fahrenheit for 10 minutes or until the centers begin to set and the cookies are slightly firm.
- Re-Indent Centers: Remove the cookies from the oven and carefully press the center indent again with the teaspoon measurer to ensure it’s deep enough for the filling.
- Cool Cookies: Allow the cookies to cool on the sheet pan while you prepare the melted chocolate filling.
- Melt Chocolate Bark: Place the chopped chocolate almond bark in a microwave-safe bowl. Microwave in 20 second increments, stirring between each, until the chocolate is fully melted and smooth.
- Fill Indents: Spoon the melted chocolate almond bark into the center indents of each cookie, filling the wells completely.
- Add Candy Cane Topping: Immediately sprinkle crushed candy canes over the melted chocolate before it sets to add a festive crunch and flavor.
- Set and Serve: Let the chocolate cool for 3-5 minutes until set but cookies remain slightly warm, then plate and serve.
Notes
- Storage: Store cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days to keep them fresh longer.
- Freezing: Once completely cooled, freeze cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Crushing Candy Canes: Crush candy canes easily by placing them in a plastic bag and smashing with a rolling pin. Avoid using a food processor if you want larger chunks rather than powder.
- Cookie Size: For more cookies, make dough balls slightly smaller since the dough expands during baking but still holds the melted chocolate filling.
- Dough Note: This recipe uses a premade cookie mix, so the dough behaves differently from scratch recipes—making smaller dough balls is recommended for best results.
