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
Scale
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.
