Description
These Peppermint Thumbprint Cookies are a festive and delicious treat made with a sugar cookie mix, rich cocoa powder, and peppermint extract, filled with melted chocolate almond bark and topped with crushed candy canes for a perfect holiday indulgence.
Ingredients
Scale
Cookie Dough
- 17.5 ounce package sugar cookie mix
- 0.5 cup salted butter softened
- 0.5 cup cocoa powder
- 2 large eggs
- 1.25 teaspoon peppermint extract
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 sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the mixture is fully combined and smooth.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent the cookies from sticking.
- Form Dough Balls: Scoop 1-inch balls of dough using a 1 tablespoon measurer, roll each ball in your hands to create a smooth surface, and place on the prepared sheet pan.
- Create Indents Before Baking: Use your thumb or a 1 teaspoon measurer to press an indent into the center of each dough ball; if the dough cracks, carefully mold it back together.
- Bake Cookies: Bake the cookies in the oven for 10 minutes or until the centers begin to set.
- Re-Indent: Remove the cookies from the oven and gently press the centers again with a teaspoon to ensure the wells are clearly defined for the chocolate filling.
- Cool Cookies: Allow the cookies to cool slightly while preparing the chocolate almond bark.
- Melt Chocolate: Place chopped chocolate almond bark in a microwave-safe bowl and microwave in 20-second increments, stirring between intervals until fully melted.
- Fill Indents: Spoon the melted chocolate almond bark into the centers of each cookie until the wells are fully filled.
- Add Candy Cane Topping: Sprinkle crushed candy canes over the melted chocolate before it sets to add festive crunch and flavor.
- Set and Serve: Let the chocolate set for 3-5 minutes and serve the cookies while still slightly warm for the best texture and taste.
Notes
- Store cookies in an airtight container on the countertop for 2-3 days or refrigerate for 4-5 days.
- Freeze completely cooled cookies in an airtight container for up to 3 months; thaw at room temperature before serving.
- Crush candy canes by placing them in a plastic bag and smashing with a rolling pin to avoid powdery pieces.
- Make dough balls slightly smaller to yield more cookies as they will expand during baking.
- You can choose to indent cookies only after baking, but they may crack slightly without a pre-bake indent.
- Chill dough for 2-3 hours before baking to help cookies retain shape and avoid double indenting.
- Use a 1 teaspoon round measuring spoon for perfect thumbprints instead of your thumb.
- Follow this recipe and avoid using instructions on the back of the premade cookie mix package.
