Name: Peppermint Cocoa Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 17.5 ounce package sugar cookie mix; ½ cup (1 stick) salted butter, softened; ½ cup cocoa powder; 2 large eggs; 1¼ teaspoons peppermint extract; 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares); ¼ cup crushed candy canes

There’s something truly magical about the perfect blend of rich chocolate and refreshing peppermint — that’s exactly what you get with this Peppermint Cocoa Thumbprint Cookies Recipe. These cookies are as delightful to look at as they are to eat, and they bring a cozy holiday vibe right into your kitchen.

The image shows a close-up of seven round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two main layers: the outer layer is a slightly cracked, soft-looking brown chocolate cookie with a rough texture, and in the center is a smooth, glossy dark chocolate filling. The dark chocolate centers are topped unevenly with white and red crushed peppermint candy pieces that add a contrasting bright color and a crunchy texture. The cookies vary slightly in size and shape, giving a homemade feel. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Cocoa Thumbprint Cookies Recipe
Top Tip
How to Serve Peppermint Cocoa Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Cocoa Thumbprint Cookies Recipe

Why You'll Love This Recipe

I absolutely adore how this cookie recipe strikes a balance between simple prep and impressive flavor. The peppermint and cocoa are a classic combo, and using a sugar cookie mix keeps things quick without skimping on taste.

Super Flavorful: Rich cocoa and bright peppermint come together in every single bite.
Easy Prep: Using a premade sugar cookie mix speeds up the process and helps even baking beginners succeed.
Fun Texture: The thumbprint filled with chocolate almond bark and crunchy candy canes adds a delightful contrast.
Great for Gifting: These cookies look festive and taste like you spent hours making them—perfect for holiday treats.

The image shows several round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two layers: the bottom layer is a textured, light brown chocolate cookie with cracks, and the top layer is a smooth, shiny, dark chocolate circle filling the center. The chocolate filling is topped with crushed white and red peppermint pieces scattered unevenly. One cookie in the middle is bitten into, revealing a thick, soft chocolate center inside the cookie base. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its role beautifully— the sugar cookie mix provides a reliable base, cocoa adds the deep chocolate flavor, and peppermint extract brings that fresh holiday twist. It’s straightforward but feels decadent.

Flat lay of a simple white ceramic bowl of smooth light brown sugar cookie mix, a small white ceramic bowl filled with rich dark brown cocoa powder, two whole large brown eggs with clean shells, a small white ceramic bowl of softened pale yellow salted butter, a small white ceramic bowl containing clear peppermint extract liquid, a white ceramic plate with roughly chopped glossy dark chocolate almond bark squares, and a small white ceramic bowl holding crushed bright red and white candy cane pieces — all arranged in perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar cookie mix: This pre-mixed blend makes the dough easy to handle with consistent results every time.
Salted butter: Adds richness and moisture; salted is preferred here to balance the sweetness.
Cocoa powder: Unsweetened cocoa gives the classic chocolate taste without extra sugar.
Eggs: Bind everything together and give structure to the cookies.
Peppermint extract: The star flavor that lifts this cookie to festive perfection—be sure to use pure extract for the best taste.
Chocolate almond bark: Melts smoothly to fill those thumbprint wells with luscious chocolate goodness.
Crushed candy canes: Adds crunch and a burst of peppermint flavor as the perfect finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic peppermint and chocolate combo, this recipe is fantastically flexible. Make it your own based on what you have or your favorite flavors to highlight!

Variation: I once swapped peppermint extract for orange extract, and the cookies turned out bright, refreshing, and unexpected—definitely worth trying if you're not a peppermint fan.
Allergy-friendly: Try substituting butter with coconut oil and almond bark with dairy-free chocolate to suit dairy-free diets.
Miniature cookies: Make the dough balls smaller for bite-sized treats perfect for parties or gift boxes.

Step-by-Step: How I Make Peppermint Cocoa Thumbprint Cookies Recipe

Step 1: Mix It Up Smoothly

Start by preheating your oven to 350°F. Then, grab a large mixing bowl and combine your sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract. I like to use a hand mixer to get everything completely combined and creamy—no lumps allowed. If you mix by hand, just be sure to blend well, so the cocoa is evenly distributed and the dough looks smooth.

Step 2: Shape the Dough

Line your baking sheet with parchment paper—it helps with easy cleanup and stops cookies from sticking. Scoop the dough into 1-inch balls using a tablespoon measurer for consistency. Roll each ball between your palms until they’re smooth. Place them a couple of inches apart on your pan. Then, gently press an indent into the center of each ball with your thumb or a 1 teaspoon measuring spoon. This step is key to avoid cracking and create the perfect “well” for your chocolate filling.

Step 3: Bake and Re-Indent

Bake the cookies for 8–10 minutes until the centers start to set but are still soft. Once out of the oven, carefully press your measuring spoon again into the center of each cookie if the indentation has puffed up or become less defined—this ensures enough room for the melted chocolate without cracking.

Step 4: Melt and Fill with Chocolate

While the cookies cool, melt your chocolate almond bark in the microwave in short 20-second bursts, stirring in between until silky and smooth. Spoon the melted chocolate into each thumbprint well until filled completely. Then, quickly sprinkle crushed candy canes over the tops before the chocolate sets.

Step 5: Cool and Serve

Let the cookies rest for 3 to 5 minutes so the chocolate firms up but the cookies stay slightly warm and soft. Then, they’re ready to enjoy (or gift!). I love these still warm with a cup of hot cocoa during the chilly season.

Top Tip

Making thumbprint cookies can be tricky if you don’t have the right approach, but these tips from my own baking adventures will make your batch flawless every time.

Indent Before Baking: Pressing the thumbprint before baking helps keep the well defined, so your chocolate filling fits perfectly.
Handle Dough Gently: If cracks form while pressing, just carefully smooth the edges back together to keep cookies looking neat.
Use a Measuring Spoon for Consistency: I prefer a small round measuring spoon over my thumb for uniform indentations and neater cookies.
Crush Candy Canes Right: Smash candy canes in a sealed plastic bag with a rolling pin. It’s easier and gives chunkier pieces than a food processor, which dusts your candy into powder.

How to Serve Peppermint Cocoa Thumbprint Cookies Recipe

Peppermint Cocoa Cookies - Serving Suggestion

Garnishes

Besides the crushed candy canes sprinkled on top, I sometimes add a tiny drizzle of white chocolate or a dusting of powdered sugar for an elegant look. Fresh mint leaves can also add a great visual pop when serving for guests.

Side Dishes

These cookies pair beautifully with a warm cup of coffee, peppermint tea, or classic hot cocoa. For a festive spread, include them alongside fudge or a peppermint bark dessert tray.

Creative Ways to Present

When gifting, I love packaging these cookies in clear cellophane bags tied with a festive ribbon and a sprig of holly or cinnamon stick. For holiday parties, arrange them stacked on a pretty plate or tiered stand with some evergreen sprigs for the perfect seasonal touch.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 2-3 days to keep them soft and tasty. For longer freshness, refrigerate them where they’ll keep well for up to 4-5 days.

Freezing

If you'd like to save some for later, once completely cooled, freeze your cookies in an airtight container for up to 3 months. I personally wrap them in parchment first so they don’t stick together—makes thawing easier.

Reheating

To enjoy frozen cookies, thaw at room temperature until slightly warmed. If you like them extra cozy, pop them in a 300°F oven for a few minutes to soften the chocolate without overbaking the cookie.

Frequently Asked Questions:

Can I use regular chocolate chips instead of almond bark?

Yes, you can use chocolate chips, but almond bark or melting wafers melt more smoothly and set up with a nice glossy finish. Chocolate chips may require tempering or may not harden as crisply.

Why do my cookies crack around the thumbprint?

Cracking happens if the dough is too dry or if you don’t make an indent before baking. Making your thumbprint indent before baking and gently smoothing any cracks will help keep the cookie shape intact.

How can I make these cookies less sweet?

You can reduce sweetness by using unsweetened cocoa powder and choosing a sugar cookie mix with lower sugar. Reducing candy cane sprinkles or omitting them also cuts down sweetness, while keeping the peppermint flavor.

Can I make the dough ahead of time?

Absolutely! Chilling the dough for 2-3 hours makes the dough easier to handle and helps the cookies keep their shape during baking, so you only need to press the thumbprint once after baking.

Final Thoughts

Honestly, this Peppermint Cocoa Thumbprint Cookies Recipe feels like a warm hug on a chilly day. I find myself baking them year-round—not just holidays—because the peppermint and chocolate combo is just that good. Try them out for your next baking day; I’m pretty sure they’ll become a staple in your cookie rotation too. Enjoy the process and, of course, enjoy every delicious bite!