Description
These Peppermint Thumbprint Cookies are a festive twist on a classic favorite, combining rich cocoa-flavored sugar cookie dough with melted chocolate almond bark and a crunchy crushed candy cane topping. Perfect for holiday gatherings, these cookies offer a delightful peppermint kick with a smooth chocolate center in every bite.
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 teaspoons peppermint extract
Topping
- 8 ounces chocolate almond bark, chopped (about 1 cup or 4 squares)
- ¼ 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 mix together the sugar cookie mix, softened salted butter, cocoa powder, eggs, and peppermint extract until the dough is completely combined.
- Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking during baking.
- Form Cookie Balls: Scoop 1-inch balls of dough using a 1 tablespoon measurer. Roll each ball between your hands to create a smooth surface and place them evenly spaced on the lined sheet pan.
- Create Indents: Use your thumb or a 1 teaspoon measuring spoon to press an indent into the center of each cookie ball. If cracking occurs, gently mold the dough back together.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the centers begin to set.
- Re-indent Centers: Remove cookies from the oven and carefully press the indents again with the teaspoon measurer to ensure they are well-defined.
- Cool Cookies: Allow the cookies to cool while preparing the chocolate almond bark filling.
- Melt Chocolate: Place the chopped chocolate almond bark in a microwave-safe bowl and heat in 20-second increments, stirring between each until fully melted and smooth.
- Fill Indents: Spoon the melted chocolate almond bark into the indents of each cookie until they are completely filled.
- Add Candy Cane Topping: Before the chocolate sets, sprinkle crushed candy canes on top of each cookie to add a festive crunch.
- Set and Serve: Let the almond bark cool and set for 3-5 minutes before plating. Serve the cookies while still slightly warm for the best texture and flavor.
Notes
- To store, keep cookies in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days to prolong freshness.
- For longer storage, 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 for larger pieces, or use a food processor for finer pieces (which creates more powder).
- Make dough balls slightly smaller than 1 inch to yield more cookies, as the dough expands slightly during baking.
- To avoid making the indent twice, chill the dough for 2-3 hours before baking to help cookies keep their shape.
- Use a round measuring spoon about 1 teaspoon in size to create perfect uniform indentations instead of your thumb.
- Follow this recipe's mixing and baking method rather than instructions on the cookie mix packaging for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
