Description
These Peppermint Thumbprint Cookies combine the classic sugar cookie with a peppermint twist and rich chocolate almond bark filling. Perfectly soft and chocolaty with a festive crunch from crushed candy canes, they're an ideal holiday treat or anytime indulgence.
Ingredients
Scale
Cookie Dough
- 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 teaspoon peppermint extract
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 the 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 combined and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking and ease cookie removal.
- Form Dough Balls: Scoop 1-inch balls of cookie dough using a tablespoon measurer. Roll each ball between your hands to create a smooth surface, then place them spaced on the prepared sheet pan.
- Create Indents: Use your thumb or a 1 teaspoon measuring spoon to press an indent in the center of each dough ball. If cracks appear, gently mold the dough back together to maintain shape.
- Bake Cookies: Bake the cookies in the oven for 10 minutes or until the centers begin to set but are not fully firm.
- Enhance Indents: Remove cookies from the oven and carefully press the indents again with a teaspoon to deepen them while the cookies are still warm.
- Cool Cookies: Allow the cookies to cool on the baking sheet while you prepare the chocolate almond bark filling.
- Melt Chocolate: Place chopped chocolate almond bark in a microwave-safe bowl and heat in 20-second increments, stirring between each until fully melted and smooth.
- Fill Cookies: Spoon the melted chocolate almond bark into the indents of each cookie, filling the wells completely.
- Add Topping: Sprinkle crushed candy canes over the melted chocolate before it sets to add a festive crunch and flavor.
- Set and Serve: Let the almond bark cool for 3-5 minutes until slightly firm but cookies remain warm, then plate and serve.
Notes
- Store cookies in an airtight container at room temperature for 2-3 days, or refrigerate for 4-5 days to extend freshness.
- Freeze completely cooled cookies in an airtight container for up to 3 months; thaw at room temperature before serving to warm them up.
- Crush candy canes by placing them in a plastic bag and smashing with a rolling pin to avoid turning into fine powder.
- To yield more cookies, make smaller dough balls as they expand during baking; smaller balls still hold the melted chocolate filling well.
- You may choose to make only one indent after baking; however, pre-baking indents help prevent cracking and create better thumbprint wells.
- For dough that holds its shape during baking, chill it for 2-3 hours before shaping.
- Around 1 teaspoon sized round measuring spoons work perfectly to create neat indentations instead of using thumbs.
- Follow this recipe’s mixing instructions rather than the cookie mix package directions for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
