Chocolate Peppermint Thumbprint Cookies on a serving plate.

Chocolate Peppermint Thumbprint Cookies

by

Chocolate peppermint thumbprint cookies have a tender cocoa dough, glossy chocolate centers, and a little crushed candy cane for crunch. The peppermint comes from a measured amount of extract in the ganache, so the chocolate stays the main flavor. Add the candy garnish close to serving to keep it crisp.

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Recipe at a Glance

  • Yield: 24 cookies
  • Preparation: 30 minutes
  • Cooking: 10–12 minutes per batch
  • Chilling: 30 minutes

Table of Contents

Ingredients

Chocolate cookie dough

  • 1/2 cup (113 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 1 large egg yolk, room temperature
  • 2 tablespoons (30 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1/4 teaspoon fine salt

Peppermint chocolate filling

  • 4 oz (113 g) semisweet chocolate, finely chopped
  • 1/3 cup (80 ml) heavy cream
  • 1/4 teaspoon peppermint extract, not peppermint oil
  • 2 tablespoons finely crushed candy canes, for serving

Before You Start

Natural unsweetened cocoa gives a clear chocolate flavor; avoid sweetened cocoa drink mixes.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Mix the dough

Beat butter and sugar for 2 minutes until creamy. Beat in the egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; mix into the butter mixture on low just until a soft dough forms.

2. Chill and prepare

Cover and chill the dough for 30 minutes. Heat the oven to 350°F (175°C). Line two baking sheets with parchment.

3. Shape and indent

Divide into 24 portions, about 1 level tablespoon each. Roll into balls and arrange 2 inches apart. Press a shallow well into each with the back of a 1/2-teaspoon measure, taking care not to break through the bottom.

4. Bake

Bake one sheet at a time for 10–12 minutes, until edges look set and the tops are no longer wet. If the wells rise, gently press them again with the spoon while the cookies are hot. Cool on the sheet for 5 minutes, then transfer to a rack.

5. Make the ganache

Put chopped chocolate in a heatproof bowl. Heat the cream until steaming, not boiling, and pour over the chocolate. Wait 2 minutes, then stir until smooth. Stir in peppermint extract. Let stand until thickened slightly but still spoonable.

6. Fill and finish

Spoon ganache into the completely cooled cookie wells. Let set at cool room temperature for about 1 hour, or refrigerate for 20 minutes. Add crushed candy canes just before serving.

Cook’s Tips

  • Natural unsweetened cocoa gives a clear chocolate flavor; avoid sweetened cocoa drink mixes.
  • Press the wells shallowly so the cookies have a solid base.
  • Use peppermint extract in the stated amount; concentrated peppermint oil is not a one-for-one substitute.

Storage and Make-Ahead

Store ganache-filled cookies in a single layer in an airtight container in the refrigerator for up to 4 days. Let them sit out for 15 minutes before serving. Freeze unfilled baked cookies for up to 2 months, then thaw and fill.

Recipe Questions

Why did my dough crack when I made the wells?

Very cold dough can crack. Let it soften for a few minutes and gently pinch small cracks together before baking.

Can I use milk chocolate?

Milk chocolate makes a softer ganache with this amount of cream. Semisweet chocolate is the intended choice for these filled cookies.

Can I add the candy canes early?

You can, but the pieces may soften and bleed color on the ganache. Add them shortly before serving for the best appearance.

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