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Peppermint Chocolate Thumbprint Cookies

Peppermint Chocolate Thumbprint Cookies That Wow Every Time

These Peppermint Chocolate Thumbprint Cookies are festive, easy to make, and freezer-friendly, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 3 hours
Total Time 3 hours 23 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter substitute with coconut oil for a dairy-free version
  • 0.5 cup sugar coconut sugar can be used for a less refined option
  • 0.5 cup light brown sugar enhances moisture and caramel flavor
  • 2 large egg yolks ensure they’re at room temperature
  • 1 teaspoon vanilla extract use peppermint extract for an extra minty kick
For the Dry Ingredients
  • 1.5 cups all-purpose flour a gluten-free blend can work just as well
  • 0.5 cup unsweetened baking cocoa choose high-quality cocoa for the best flavor
  • 0.25 teaspoon fine sea salt balancing sweetness
  • 0.5 teaspoon baking powder essential leavening agent
  • 0.5 teaspoon baking soda always use fresh for optimal results
For the Signature Topping
  • 24 pieces frozen peppermint kisses ensure they’re well-frozen

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Start by freezing the peppermint kisses for at least 2 hours.
  2. In a large mixing bowl, cream together the butter, sugar, and light brown sugar until light and fluffy.
  3. Add the egg yolks and vanilla extract, mixing until smooth and well combined.
  4. In another bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
  5. Gradually add the dry mixture to your wet ingredients until just combined to form a cohesive dough.
  6. Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours.
  7. Preheat your oven to 350°F (175°C). Once ready, scoop the dough and roll it into 1-inch balls.
  8. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart, and bake for 7-8 minutes.
  9. Immediately press a frozen peppermint kiss into the center of each warm cookie.
  10. Allow the cookies to sit for about 5 minutes before transferring them to a wire rack.
  11. Transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 15mgIron: 1mg

Notes

Chill the dough for the best texture and shape during baking. Use high-quality cocoa for a richer flavor.

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