Chocolate Peppermint Thumbprint Cookies are soft and tender chocolate sugar cookies filled with a smooth and creamy peppermint ganache. The small batch of holiday cookies are delightfully decorated for Christmas with crushed candy canes!
Chocolate Peppermint Thumbprint Cookies
Chocolate and peppermint go together like peanut butter and jelly. At least, for Christmas they do. And these chocolate peppermint cookies are a delicious way to get all of that holiday goodness in one bite!
Want even more chocolate and peppermint desserts? Try the gluten free peppermint patty brownies or hot cocoa peppermint pudding for two!
This small batch cookie recipe yields 9 cookies that evoke all of the flavor of the holidays – and much more:
- Soft and Tender – These chocolate cookies are like a soft cocoa sugar cookie. The edges are caramelized by the sugar and the cookie itself has a soft and tender bite.
- Rich Cocoa Flavor – I like to use Dutch process cocoa to evoke the warm and rich cocoa flavor.
- Creamy Ganache Center – Chocolate can always use a little more chocolate, and the creamy chocolate ganache filling is the icing on the cake – or cookie! But if you’re looking for a ganache frosting, check out my whipped chocolate ganache recipe!
- Crisp and Cool Peppermint Flavor – Peppermint in the filling, plus the festive candy cane decorations add a cooling sensation and flavor to the cookies.
- Christmas Cookie Must-Have – Every cookie box and cookie table needs a decadent chocolate cookie!
Ingredients
- All-Purpose Flour – I have not tested the recipe with gluten free flour. But you can certainly try a 1:1 gluten free flour!
- Cocoa Powder – My preference is Dutch Process cocoa powder. It has a great chocolate flavor, it is not as acidic as natural cocoa powder, and it makes the cookies the pretty dark cocoa color!
- Corn Starch – The cornstarch makes the cookies soft and tender. Otherwise, the cookies can turn out too hard.
- Baking Powder
- Salt – Salt balances all of the flavors in the cookies.
- Unsalted Butter
- Dark Brown Sugar – I think dark brown sugar is a great complement to the cocoa powder. Plus, the molasses in the brown sugar adds a rich flavor to the cookies.
- Granulated Sugar – We use a little granulated sugar in the cookie to make sure they are sweet enough for Christmas. And we use a little more to roll the cookies before baking.
- Egg Yolk – The egg yolk adds to the soft and tender texture of the cookies. If you are looking for recipes on how to use the extra egg white, try the Flourless Chocolate Cookies, or the Gluten Free Small Batch Sugar Cookies.
- Vanilla Extract – The vanilla in the cookies rounds out the warm and buttery flavors.
- Peppermint Extract – A little peppermint in the chocolate ganache filling goes a long way!
- Candy Canes – I used small candy canes simply because that is what was readily available at the grocery!
- Chocolate – You can use semi-sweet chocolate chips, or a semi-sweet chocolate baking bar chopped into pieces. The chocolate baking bar will definitely melt smoother, but chocolate chips work just fine too.
- Heavy Cream – The heavy cream makes the ganache smooth and creamy.
Helpful Tips
- Don’t skip the corn starch – I have recently discovered that adding a little corn starch to cookie dough makes the cookies tender and not bake into hard little rocks. A tender cookie is ideal for these Chocolate Peppermint Thumbprint Cookies because we want the end result to be softer and the texture is a great pairing with the chocolate ganache filling.
- Dark brown sugar adds more flavor – There is molasses in brown sugar, and dark brown sugar has more. The flavor makes the cocoa even more rich and bold.
- Use a cookie scoop to portion the cookies – Cookie scoops are a cookie baker’s best friend. They make portioning the dough so much easier. I have provided a (affiliate) link in the recipe for the scoop I use.
- Shape the cookies first, then chill – And because this is a thick dough, I recommend shaping the dough into cookie balls, making the wells, rolling in peppermint sugar, then chill. Trying to shape after chilled may be too tough and the dough may crack too much along the edges.
- Use the back of a teaspoon to make the wells for the filling – You can use your thumb, but the teaspoon is easier and less mess!
Recipe FAQ
I don’t have Dutch Process cocoa powder. Can I use natural cocoa instead?
You can try natural cocoa. I have listed reasons above in the Tips section why I use Dutch cocoa. If you do use natural cocoa powder, it needs something to balance the acidity and still make the baked good rise – like baking soda. If you try it, and your cookies don’t rise, try adding 1/8 teaspoon of baking soda to the next batch.
Why do I have to shape the cookies before chilling them?
This is a thick dough and shaping them first it just easier.
The cookies split along the edges while shaping and/or baking. What did I do wrong?
Nothing! The cookies may or may not crack along the edges, and if they do, they will still taste good!
Can I freeze the cookie dough?
You can. I recommend shaping the dough first, then freezing. Place the shaped dough in a Ziploc bag and freeze for up to 3 months. Defrost in the refrigerator.
Can I freeze baked and filled cookies?
Yes. The shaped and filled cookies can be frozen for up to 3 months. Defrost at room temperature. Which may take 1 to 3 hours.
More Small Batch Christmas Cookies
Chocolate Peppermint Thumbprint Cookies
Chocolate Peppermint Thumbprint Cookies are soft and tender chocolate sugar cookies filled with a smooth and creamy peppermint ganache. The small batch cookies are decorated for Christmas with crushed candy canes!
INGREDIENTS
Chocolate Thumbprint Cookies
- ½ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder, Dutch process
- ½ teaspoon corn starch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- ¼ cup dark brown sugar
- 2 tablespoons granulated sugar (plus more for rolling cookies)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 3 to 4 small candy canes
Peppermint Ganache Filling
- ¼ cup semi-sweet chocolate (chips or baking bar will work)
- 2 tablespoons heavy cream
- ⅛ teaspoon peppermint extract (more or less to taste)
INSTRUCTIONS
- Line a baking sheet with a piece of parchment paper.
- Add the candy canes to a plastic bag and crush into small pieces using the back of a measuring spoon. Transfer them to a shallow bowl filled with 1 to 2 tablespoons of granulated sugar.3 to 4 small candy canes
- In a small bowl, whisk together the flour, cocoa powder, corn starch, baking powder, and salt.1/2 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon corn starch, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- In a medium mixing bowl, add the melted butter and sugars. Stir until combined and creamy. Add the egg yolk and vanilla extract and continue to mix until incorporated and smooth.3 tablespoons unsalted butter, melted, 1/4 cup dark brown sugar, 2 tablespoons granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- Sprinkle half of the dry ingredients over the wet ingredients and using a sturdy wooden spoon, mix until the dry ingredients are just incorporated. Add the remaining dry ingredients and mix until no dry streaks remain and the dough is moistened, and not crumbly. Note – See below for using a stand mixer. A hand mixer may be more difficult since this is a firmer dough.
- Using a cookie scoop (I use a smaller 1.5 tablespoon #50 cookie scoop), scoop 9 equal cookies. Roll the cookies between your hands to make dough balls. Roll the cookies through the peppermint sugar and place them at least 2 inches apart on the baking sheet. Using the back of a teaspoon, or your thumb, make wells in the middle of each cookie.
- Cover the baking sheet lightly with plastic wrap and refrigerate the cookies on the baking sheet for at least 30 minutes. Note – I recommend shaping the cookies first because the dough will probably be too firm to scoop and roll after it is chilled.
- With 15 minutes left of chill time, preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Bake the cookies for 11 to 13 minutes, or until the edges are set. While baking the wells you made may fill back in slightly. Once the cookies come out of the oven, use the back of a teaspoon to make indentations again. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the cooling rack to cool completely. Note – The cookies may crack a little around the edges when baked. This is ok! You can try to press the cracks back together as soon as they come out of the oven, or just leave them. The taste won't be compromised!
Peppermint Ganache Filling
- Once the cookies have cooled, make the peppermint filling.
- In a small mixing bowl, add the chocolate chips. Next, warm the heavy cream in the microwave or on the stove-top. Heat until warm, but not boiling.1/4 cup semi-sweet chocolate, 2 tablespoons heavy cream
- Pour the warm cream over the chocolate and let the mix sit for about 3 minutes – to allow the cream to start to melt the chocolate. Stir the ganache until fully mixed and smooth. Add the peppermint extract and taste – add a little more if you prefer a stronger peppermint flavor. A little goes a long way so use caution to not add to much!1/8 teaspoon peppermint extract
- Pour the ganache into the wells of the cookies, sprinkle with a little more crushed candy canes. The cookies can be stored covered at room temperature for 5 to 7 days.
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!
RECIPE NOTES
- Stand Mixer – You can use a tilt-head stand mixer with standard attachments with a smaller 3-quart mixing bowl. I recommend the smaller mixing bowl because of the small batch dough, and it will mix evenly. You can try the larger bowl that comes with the mixer – you will have to scrape down the sides of the bowl more.
- Expect A Thick Dough – The dough is firmer than your typical cookie dough. When mixing, it will moisten, get softer, and less crumbly.
- Freezing the Cookie Dough – The cookie dough can be frozen – for up to 3 months. I recommend making the cookie dough balls and shaping before freezing. Place formed cookies in a Ziploc bag to freeze. Defrost in the refrigerator.
- Freezing Baked Cookies – Baked and filled cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost at room temperature – which may take 1 to 3 hours.
NUTRITION ESTIMATES
Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 82mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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