If you are a fan of soft and chewy butter cookies with a burst of peppermint flavor, then these peppermint thumbprint cookies are a must-try. These irresistible treats are made with a simple butter cookie dough that is infused with peppermint extract and then filled with a luscious ganache.
The combination of the buttery cookie and the rich chocolate ganache creates a decadent and festive treat that is perfect for holiday celebrations or anytime you’re craving a sweet treat. Get ready to indulge in the deliciousness of these chocolate peppermint thumbprint cookies!
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A deliciously chocolatey peppermint cookie, coming right up! These are perfect for holiday parties, cookie exchanges, or any time you are craving peppermint chocolate.
I prefer to use organic ingredients and natural food dye for these thumbprint cookies as much as possible.
What ingredients do I need to get started?
- Granulated sugar
- Peppermint extract – Pure peppermint extract, not peppermint flavoring or oil. Peppermint flavoring is much stronger than extract and extracts are preferred for baking.
- Food coloring – red or change it up and use green (pairs well with Andes mints). I prefer to use natural food dye, a couple options are the 365 brand or Watkins brand food coloring.
- All-purpose flour
- Cornstarch
- Chocolate chips – dark chocolate chips are what is used here for the best flavor profile, but you can use semi-sweet or milk chocolate if preferred
- Heavy cream
- Butter
- Candy canes and/or Andes mints – YumEarth has a good organic mini candy cane option, or the Andes mints go well for Christmas theme and using with green food coloring.
Less than 10 easy ingredients!
Frequently Asked Questions:
Cream the butter and sugar for 2 to 3 minutes. Under-mixing will cause the cookies not to hold their shape. Over-mixing can cause them to spread.
The thumbprint in the cookie doesn’t stay indented. What should I do?
As soon as you pull the cookies from the oven, use the back of a spoon and press the middle down again.
Wait until the cookies have cooled before filling.
Store in an airtight container in the refrigerator for up to 5 days. May be frozen for up to 3 months.
Other peppermint recipes for you include peppermint bark, peppermint eggnog, and chocolate peppermint brownies!
Chocolate Peppermint Thumbprint Cookies
If you are a fan of soft and chewy butter cookies with a burst of peppermint flavor, then these peppermint thumbprint cookies are a must-try. These irresistible treats are made with a simple butter cookie dough that is infused with peppermint extract and then filled with a luscious ganache.
The combination of the buttery cookie and the rich chocolate ganache creates a decadent and festive treat that is perfect for holiday celebrations or anytime you're craving a sweet treat. Get ready to indulge in the deliciousness of these chocolate peppermint thumbprint cookies!
Ingredients
For the Peppermint Cookies
- 1/2 cup unsalted butter, room temp
- 1/2 cup granulated sugar
- 1/4 teaspoon peppermint extract
- 3-5 drops food coloring (red or green)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
For the Chocolate Ganache:
- 1/2 cup dark chocolate chips
- 2-3 tablespoon heavy cream
- 1 teaspoon butter
- Garnish: chopped candy canes or Andes mints
Instructions
- Heat the oven to 350°F and spray a cookie sheet with cooking spray or line with parchment paper.
- Beat the butter and sugar together for 2 minutes. Add the peppermint extract and food coloring. You can add extra drops food coloring to darken the dough, especially if you use natural food dye it may take more to achieve the desired color.
- Add the flour and cornstarch and stir into the butter well.
- Roll the dough into 20 balls. Place 12 cookies on a pan at a time. Gently press your thumb into the center of each dough ball.
- Bake the cookies for 10 minutes or until done. Cool on a rack and continue baking the remaining cookies.
- Place the chocolate chips, heavy cream and butter together in a microwave safe bowl. Heat for 30 seconds and stir. Continue heating for 10 seconds as needed until the chocolate has melted and is super smooth.
- When cookies are cooled, fill each cookie indention with the ganache.
Sprinkle with candy cane and again let cool before serving.
Notes
*Tip: Stack 2 cookie sheets to insulate and prevent the bottoms of the cookies from browning too much while baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
McCormick Pure Peppermint Extract, 2 fl oz -
Andes Crème de Menthe Individually Wrapped, Thin Mints, 240 Count -
YumEarth Organic Holiday Mini Candy Canes, 30 Count -
Watkins Assorted Food Coloring, 1 Each Red, Yellow, Green, Blue, Total Four .3 oz bottles -
365 by Whole Foods Market, Food Coloring, 1.2 Fl Oz
Nutrition Information:
Yield:
20Serving Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 4mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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