The Story & Intro
Peppermint Chocolate Thumbprints have always had a special place in my heart they’re the kind of cookie that smells like the holidays, tastes like childhood joy, and looks like they popped straight out of a cozy winter cookbook. I still remember the first time I made a batch in the tiny kitchen of my first American apartment. I’d opened the windows because the oven was blasting heat, and that sweet, cool peppermint aroma drifted into the hallway so strongly that my neighbor knocked just to ask what “magical dessert” I was making. We ended up sharing cookies over mugs of hot cocoa like old friends who’d known each other for years.
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And these peppermint chocolate thumbprints do exactly that. They’re festive, nostalgic, and irresistibly fudgy a cookie that blends rich chocolate with a refreshing peppermint twist. Whether you’re gifting treats, hosting a holiday party, or sneaking a cookie (or two) while wrapping presents, this recipe is about to become your new December tradition. I’ve baked peppermint chocolate thumbprints for cookie swaps, office potlucks, and even as a surprise afternoon treat for my husband after a long day. They never last long which is always the best compliment a baker can receive.
So grab your cozy sweater, preheat your oven, and let’s make a batch of peppermint chocolate thumbprints together. ❤️🍪
⏱️ Time
- Prep: 20 minutes
- Chill: 30 minutes
- Bake: 10–12 minutes
- Cool & Fill: 10 minutes
- Total: About 1 hour 15 minutes
🛒 Ingredients
For the Chocolate Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Peppermint Chocolate Filling
- ¾ cup semi-sweet chocolate chips
- 2 tablespoons butter
- ½ teaspoon peppermint extract
- Optional: 1–2 tablespoons heavy cream (for a smoother filling)
For Decorating
- Crushed candy canes
- White chocolate drizzle
- Sprinkles (festive, optional)
👩🍳 Instructions
1. Make the Cookie Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy about 3 minutes. Add the egg and vanilla extract, mixing until fully combined. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, blending until a soft dough forms.
2. Chill the Dough
Cover the dough with plastic wrap and chill it for 30 minutes. This helps the cookies keep their shape and prevents spreading.
3. Form the Thumbprints
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place each ball on the baking sheet and use your thumb (or the back of a rounded teaspoon) to gently press a well into the center.
4. Bake
Bake for 10–12 minutes or until the cookies are set around the edges. If the center rises during baking, gently press the indentation again right after they come out of the oven.
5. Make the Peppermint Filling
In a microwave-safe bowl, melt the chocolate chips and butter in 20–30 second intervals, stirring each time. Once smooth, mix in the peppermint extract. Add heavy cream if you want a silkier consistency.
6. Fill the Cookies
Spoon or pipe the warm peppermint chocolate filling into each thumbprint. Decorate immediately with crushed candy canes or festive sprinkles.
7. Cool & Serve
Let the cookies cool for at least 10–15 minutes so the filling can set. Then enjoy the rich chocolate goodness with a refreshing peppermint finish!
Serving Suggestions
- Serve with hot cocoa topped with whipped cream
- Pair with peppermint mochas during the holidays
- Add to cookie exchange boxes (they look gorgeous!)
- Drizzle white chocolate for café-style elegance
- Store in airtight containers for soft, fudgy texture all week
📝 Notes
- If you prefer a mild peppermint flavor, start with ¼ teaspoon extract and adjust.
- You can swap semi-sweet chocolate for dark chocolate if you want a deeper, richer flavor.
- For gluten-free baking: use a 1:1 gluten-free flour blend.
- Want a sparkly finish? Roll the cookie dough balls in granulated sugar before baking.
- These cookies freeze beautifully just freeze unfilled cookies and add the peppermint filling later.
🍽️ Nutrition (Per Cookie, Approx.)
- Calories: 155
- Fat: 9g
- Carbs: 18g
- Protein: 2g
- Sugars: 12g
- Fiber: 2g
Recipe Card 📇🍪✨
Peppermint Chocolate Thumbprints
Ingredients
🍫 Butter, sugar, egg, vanilla
🍫 Flour, cocoa, baking powder, salt
🍫 Chocolate chips, butter, peppermint extract
🍭 Crushed candy canes
Instructions
- Mix dough, chill 30 minutes.
- Roll into balls, press thumbprint.
- Bake at 350°F for 10–12 minutes.
- Fill with peppermint chocolate.
- Cool, decorate, enjoy!
Conclusion
There’s something magical about a cookie that brings people together and peppermint chocolate thumbprints do just that. They’re festive, they’re delicious, and they’re incredibly fun to make. Each bite is a perfect blend of rich chocolate and refreshing peppermint, wrapped in memories, coziness, and just a little bit of Paris-meets-America charm. Whether you’re sharing them with your family, friends, neighbors, or simply treating yourself during a quiet holiday moment, these cookies always deliver joy.
Merci for baking with me today, mon ami. ❤️ If you ever need more sweet inspiration, I’ll always be right here in my cozy kitchen, whisk in hand and heart full of recipes to share.