Chocolate Peppermint Thumbprints
Delight your holiday guests with these irresistible Chocolate Peppermint Thumbprints, the perfect fusion of rich chocolate and cool, festive peppermint. These bite-sized cookies feature a soft cocoa-infused base, a luscious peppermint ganache filling, and a playful sprinkle of crushed peppermint candies for a satisfying crunch and a dazzling pop of color. With only 20 minutes of prep time, this recipe combines simple ingredients and techniques to deliver elegant, bakery-worthy treats that are easy to make at home. Ideal for Christmas cookie platters, gift boxes, or cozy winter gatherings, these holiday cookies offer a show-stopping combination of flavors that everyone will adore. Serve them alongside a steaming cup of cocoa or your favorite festive beverages for a sweet celebration you won’t forget!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.25 cup peppermint candies or candy canes, crushed
- 0.25 cup heavy cream
- 0.5 cup semi-sweet chocolate chips
- 0.25 teaspoon peppermint extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the egg yolk and vanilla extract until smooth.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly stiff.
Scoop out 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and repeat with the remaining dough, spacing each ball about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball. Be careful not to press all the way through.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are set but still soft in the center. Remove from the oven and let them cool completely on the baking sheets.
While the cookies cool, make the peppermint ganache filling. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl.
Let the mixture sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth. Stir in the peppermint extract.
Fill the thumbprint indentations in the cooled cookies with the peppermint ganache. You can use a spoon or piping bag for precision.
Sprinkle the crushed peppermint candies or candy canes over the ganache while it's still soft. Allow the cookies to set at room temperature or refrigerate briefly to firm up the ganache.
Serve and enjoy your Chocolate Peppermint Thumbprints with family and friends!
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 481.1 g | 175% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 249.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 214 mg | 16% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
