If you adore festive treats that combine the refreshing zing of peppermint with rich chocolate and a delightful crunch, you’re in for a real treat. This Peppermint Thumbprint Cookies with Chocolate Almond Recipe is one of my absolute favorites to make around the holidays (or honestly anytime I want a little extra joy in cookie form). Trust me, once you try these cookies, you’ll see why they’re a fan-freaking-tastic way to satisfy your sweet tooth with just the right balance of flavors and textures.
Why You’ll Love This Recipe
- Quick & Simple Prep: Using a sugar cookie mix speeds up the process without sacrificing flavor or texture.
- Perfect Balance of Flavors: Peppermint and chocolate are a classic duo that feels both festive and indulgent.
- Customizable & Fun: The crushed candy cane topping adds a delightful crunch, and you can easily tweak the recipe to suit your taste.
- Great for Gifting: These cookies look charming and taste gourmet, making them perfect for holiday gift boxes or cookie swaps.
Ingredients & Why They Work
Let’s break down the magic behind the ingredients in this Peppermint Thumbprint Cookies with Chocolate Almond Recipe. Each one is carefully chosen to make your cookies tender, flavorful, and stunningly festive. Here’s why they matter and a few tips to get you everything you need.
- Sugar cookie mix: This premade mix keeps things easy while delivering a reliably soft, buttery base—your shortcut to cookie success.
- Salted butter: The fat that gives cookies richness and tenderness; salted adds just a touch of savory balance but feel free to use unsalted if you prefer control over salt.
- Cocoa powder: Adds beautiful chocolate flavor and dark color, crucial for the luscious almond bark contrast.
- Eggs: They bind the dough and contribute to a soft, chewy texture, making the cookies hearty but not dense.
- Peppermint extract: The star of the show! A little goes a long way in adding that crisp peppermint bite which pairs beautifully with chocolate.
- Chocolate almond bark: Melts perfectly to fill the cookie wells, setting shiny and smooth, plus the almond bits add a lovely texture.
- Crushed candy canes: Provide that festive crunch and pop of minty flavor—plus they dress up the top with holiday sparkle.
Make It Your Way
I love playing around with this Peppermint Thumbprint Cookies with Chocolate Almond Recipe to fit the mood. Sometimes I switch up the peppermint extract for pure vanilla to tone it down, or use different nuts in the bark. You can easily make this recipe your own!
- Allergy-Friendly: I once swapped out the almond bark for a soy-based chocolate to accommodate a friend’s nut allergy, and it was just as delicious.
- Extra Peppermint Kick: If you’re a peppermint fanatic like me, feel free to add a drizzle of white chocolate with peppermint oil on top for extra oomph.
- Mini Cookie Version: Using slightly smaller dough balls makes mini cookies perfect for bite-sized snacking or party platters.
- Seasonal Toppings: Swap candy canes for chopped peppermint bark, crushed toffee, or even colored sugar sprinkles for customization.
Step-by-Step: How I Make Peppermint Thumbprint Cookies with Chocolate Almond Recipe
Step 1: Mix the Magic
First, preheat your oven to 350°F—it sets the stage perfectly. Next, in a large bowl, combine your sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. I recommend using an electric beater here to get a smooth, uniform dough. Scrape the sides as you go so no pockets of dry mix hide out. The dough will be rich and fudgy, and trust me, it’s going to smell incredible!
Step 2: Shape Perfect Dough Balls
Line a baking sheet with parchment paper to keep things hassle-free. Use a tablespoon or a cookie scoop to portion out 1-inch dough balls. Roll them gently between your palms to form smooth, even rounds. Place them spaced out on your pan — these cookies will expand slightly, so give them breathing room.
Step 3: Create Those Signature Thumbs
Now, here’s a fun part that really sets these cookies apart: press your thumb or a teaspoon into the center of each dough ball to create a little well. If you notice any cracking, don’t worry—simply press the dough back together gently. This thumbprint will cradle the melted chocolate later, so make it nice and prominent.
Step 4: Bake and Prep for Filling
Bake your cookies for 8-10 minutes until the centers begin to set but the cookies still feel soft. Right out of the oven, press your thumb or teaspoon into the centers again—sometimes the dough puffs up a bit during baking and this step helps keep those wells well-defined for the almond bark filling.
Step 5: Melt and Fill with Chocolate Almond Bark
While your cookies cool, chop the chocolate almond bark into small pieces for easy melting. Heat it in a microwave-safe bowl in 20-second bursts, stirring in between so it melts smoothly without burning. Then, spoon the melted chocolate carefully into the indentations on each cookie, filling them completely for that luscious finish.
Step 6: Sprinkle and Set
Quickly sprinkle crushed candy canes over the top of the melted chocolate before it sets to add festive color and fresh mint flavor. Let your cookies cool completely for a few minutes until the chocolate firms up but the cookies remain slightly warm — that’s when they taste best in my opinion!
Pro Tips for Making Peppermint Thumbprint Cookies with Chocolate Almond Recipe
- Precise Dough Balls: I’ve learned to make my dough balls a little smaller than 1 inch because the cookies puff up in the oven — this keeps the thumbprints perfectly sized to hold the melted chocolate.
- Crushing Candy Canes: For quick and easy candy cane crushing, put them in a plastic bag and use a rolling pin. It creates nice chunky pieces rather than powdered sugar, which gives a better crunch.
- Chocolate Melting Technique: Melting bark in short bursts in the microwave with frequent stirring prevents overheating and keeps the chocolate glossy and smooth for the best final look.
- Preventing Cracks: If your thumbprint cracks when pressing, gently mold the edges back together with your fingers — it won’t affect the cookie, it just keeps them looking nice!
How to Serve Peppermint Thumbprint Cookies with Chocolate Almond Recipe
Garnishes
I love adding a little extra crushed peppermint on top just before serving for that extra burst of holiday cheer. Sometimes, I even dust the plate with a bit of powdered sugar for a snowy effect that wows guests at cookie swaps.
Side Dishes
These cookies pair wonderfully with a hot cup of cocoa or freshly brewed coffee. During celebrations, I also set out a holiday punch or eggnog alongside for that perfect seasonal spread.
Creative Ways to Present
For parties, arrange them on a festive platter and tuck sprigs of pine or holly around the cookies for a beautiful holiday display. You can also package them individually in cellophane bags tied with red and green ribbons — a lovely homemade gift anyone would cherish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and with these cookies, I never do!), store them in an airtight container at room temperature for 2-3 days — they stay pleasantly soft and fresh. If you want them to keep longer, refrigeration works well and keeps them good for 4-5 days.
Freezing
I’ve frozen these cookies after they’re completely cooled in an airtight container for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature — they come back tasting just as fresh and fabulous.
Reheating
To revive the slightly melty chocolate and warm the cookie, I pop one or two in the microwave for about 10 seconds. It’s that simple and makes you feel like you’re biting into a freshly baked cookie again.
FAQs
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Can I use homemade sugar cookie dough instead of the mix?
Absolutely! Using homemade sugar cookie dough will work well—just be sure your dough is firm enough to hold the thumbprint shape during baking, and consider adding cocoa powder and peppermint extract as outlined in the recipe for that signature flavor.
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What if I don’t have peppermint extract?
If you can’t find peppermint extract, you can substitute with vanilla extract for a more classic chocolate cookie or use a drop of mint essential oil food-grade version very sparingly. The peppermint is key to the flavor profile, but vanilla will still yield delicious cookies.
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How do I prevent my thumbprints from disappearing after baking?
Press the thumbprints again immediately after taking the cookies out of the oven, while they’re still soft. This helps maintain a deep well to hold your melted chocolate filling perfectly.
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Can I use other types of chocolate instead of almond bark?
You can use chocolate chips or melting chocolates, but almond bark melts smoothly and sets firm, which makes it ideal for filling thumbprints. If using chips, melt carefully with a little bit of shortening or butter to mimic the smooth texture.
Final Thoughts
This Peppermint Thumbprint Cookies with Chocolate Almond Recipe holds a special place in my kitchen because it manages to be both simple and show-stopping at the same time. I love how approachable it is for baking beginners, yet it delivers those wow-factor flavors everyone asks for again and again. So seriously, give these a try — I promise you’ll feel like a holiday baking rockstar, and your family or friends will thank you with full cookie plates and happy hearts.
Print
Peppermint Thumbprint Cookies with Chocolate Almond Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Peppermint Thumbprint Cookies made with a rich cocoa base, peppermint extract, and filled with melted chocolate almond bark topped with crushed candy canes. Perfect for holiday gatherings or a special treat, these cookies combine smooth chocolate flavor and refreshing peppermint in a quick and easy recipe using premade sugar cookie mix.
Ingredients
Cookie Dough
- 17.5 ounce package sugar cookie mix
- ½ cup (1 stick) salted butter, softened
- ½ cup cocoa powder
- 2 large eggs
- 1¼ teaspoon peppermint extract
Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- ¼ cup crushed candy canes
Instructions
- Preheat Oven: Set the oven to 350 degrees Fahrenheit to prepare for baking.
- Mix Ingredients: In a large bowl, combine the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. Use a beater to mix everything together thoroughly until smooth and fully combined.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Shape Cookies: Scoop 1-inch balls of the cookie dough using a tablespoon measurer. Roll each ball between your hands to form a smooth surface, then place them spaced apart on the prepared sheet pan.
- Create Indentations: Use your thumb or a 1 teaspoon measurer to press a shallow indent into the center of each cookie ball. If cracks appear, gently mold the dough back together for a smooth indentation.
- Bake Cookies: Place the sheet pan in the preheated oven and bake for 10 minutes, or until the centers begin to set but cookies are not fully firm.
- Re-Indent Center: Remove cookies from the oven and carefully press the indentations again to keep them well-defined while the cookies are still warm.
- Cool Cookies: Allow the cookies to cool slightly while preparing the chocolate almond bark topping.
- Melt Chocolate: Place the chopped chocolate almond bark in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the bark is completely melted and smooth.
- Fill Indentations: Spoon the melted chocolate almond bark into the thumbprint wells of each cookie, filling them completely.
- Add Toppings: Immediately sprinkle the crushed candy canes over the melted chocolate before it sets to embed the festive pieces on top.
- Set and Serve: Let the almond bark cool and harden for 3-5 minutes before serving. Enjoy the cookies while they are still slightly warm for the best texture and flavor.
Notes
- To Store: Keep the cookies in an airtight container at room temperature for 2-3 days, or refrigerate for 4-5 days to maintain freshness.
- To Freeze: Once fully cooled, store cookies in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving to warm them.
- Crushing Candy Canes: Place candy canes in a plastic bag and use a rolling pin to crush them into pieces. Avoid a food processor if you want chunkier pieces instead of powder.
- Cookie Size Tip: For more cookies, make slightly smaller dough balls but ensure they can still hold the melted chocolate without overflow.
- Cookie Expansion: This recipe uses premade cookie mix, which causes the dough to expand more than traditional thumbprint cookies, so keep dough balls on the smaller side.
