Peppermint Chocolate Thumbprint Cookies
Thumbprint cookies are one of my favorite holiday cookies, and peppermint chocolate thumbprint cookies make a festive spin on the classic thumbprint! Recipe makes 24 cookies.
A perfect blend of rich Ghirardelli chocolate and refreshing peppermint, these fudgy chocolate thumbprint cookies are a must for your holiday table!
Peppermint Chocolate Thumbprint Cookies
Cookie dough – To make the dough, whisk together flour, cocoa, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in vanilla.
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Reduce speed to low and gradually add flour mixture; beat just until incorporated. Slowly drizzle in heavy cream and mix on low until completely incorporated and dough comes together in large pieces.
Scoop and shape dough – The cocoa-enriched cookie dough is easy to work with and rolls easily into balls. Roll dough into 1-inch balls and place two inches apart on baking sheets. Use the back of a teaspoon to form an indentation in the center of each one.
Chill cookies – Chill thumbprint cookies for 30 minutes before baking to prevent overspreading in the oven.
Bake cookies – Bake thumbprint cookies at 350°F for 12 to 13 minutes, rotating pans halfway through, until the tops and edges are set. Cool the cookies for 10 minutes on baking sheets before transferring to a wire rack to cool completely.
Decorate Thumbprint Cookies
Once the thumbprints are baked and cooled, dip the cookies in peppermint-spiked chocolate for a little extra indulgence! I love a blend of Ghirardelli Milk Chocolate Thumbprint Drops and 60% cacao bittersweet chocolate chips for a perfectly balanced flavor.
Let the melted chocolate set, then fill the cookies with peppermint creme. Top with Ghirardelli Milk Chocolate Thumbprint Drops for the grand finale!
Peppermint Chocolate Thumbprint Cookies
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Peppermint chocolate thumbprint cookies dipped in rich chocolate and filled with peppermint creme make a delicious twist on the classic thumbprint cookie! Recipe makes 24 cookies.
Ingredients
Cookies
- 2 cups flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla extract
- 3 Tbsp heavy cream
Dipping
- 1/2 cup Ghirardelli Milk Chocolate Thumbprint Drops
- 1/2 cup Ghirardelli 60% cacao bittersweet chocolate chips
- 1/8 tsp pure peppermint extract
Peppermint Creme
- 3/4 cup unsalted butter, at room temperature
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp pure peppermint extract
- 2 cups powdered sugar
- 2 Tbsp heavy cream
Topping
- 24 Ghirardelli Milk Chocolate Thumbprint Drops
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
- Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Slowly drizzle in heavy cream and mix on low until completely incorporated and dough comes together in large pieces.
- Roll dough into 1-inch balls and place two inches apart on prepared baking sheets. Use the back of a teaspoon to press down in the center of each ball to form a thumbprint. Gently press any large cracks back together, and chill thumbprints for 30 minutes in the refrigerator.
- Bake for 12 to 13 minutes, rotating pans halfway through, until tops and edges are set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely (if desired, use a round cookie cutter to round the cookies into perfect shape while they cool.
- Line two baking sheets with parchment paper. Combine Ghirardelli Milk Chocolate Thumbprint Drops and 60% bittersweet chocolate chips in a glass bowl. Microwave in 10-second bursts, stirring until melted and smooth. Stir in peppermint extract.
- Dip half of each cookie in melted chocolate, tapping gently to remove excess chocolate. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 20 minutes to set chocolate.
- For the filling, beat butter, salt, vanilla, and peppermint extract in a mixer bowl until combined. Reduce speed to low and beat in powdered sugar until incorporated. Add heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
- To assemble the cookies, transfer the filling to a piping bag fitted with a round tip. Pipe peppermint creme filling in the center of each thumbprint, and top with a Ghirardelli Milk Chocolate Thumbprint Drop.
Notes
Freeze cookies: Once assembled, freeze cookies flat on a baking sheet for 1 hour. Once frozen, transfer to an airtight container or freezer bag and freeze up to 1 month. Thaw the cookies still covered (to avoid condensation from forming).
Keywords: Peppermint, Chocolate, Thumbprint Cookies, Cookies
Our Favorite
Peppermint Recipes
This recipe is created in partnership with Ghirardelli. All opinions expressed are my own.
This post may contain affiliate links. Please see my disclosure policy.
Hello Laura,
I wasn’t able to find the thumbprint drops. Is it okay to sub with more chocolate instead? I plan to use Hershey’s kisses on top as well.
Thank you!
Lori Ann
Yes, absolutely! Happy baking! 🙂
I baked them and they turned out awesome!! I also found the thumbprint drops, many of which may have ended in my belly! Thank you for sharing, I love your blog!
★★★★★
Amazing, so happy to hear that! 🙂
I love this different take on thumbprint cookies. They would be a nice addition to my Christmas party desserts this weekend. Thank you!
Thank you, Karen! We love these too! 🙂
Ooh, my kids will love these!! I thought I had my cookie list all determined for the holidays this year, but may need to tweak it! Can’t wait to get my hands on those discs, too!
★★★★★
Hi Laura, Could these cookies be frozen and made in advance for the holiday? I need some cookies that I can bake now! My daughter-in-law is expecting our new grandson and will be delivering soon. I am taking a proactive approach to baking this year. Any ideas??
Hi Karen! Yes these cookies freeze well (I have some stashed in my freezer!). Once assembled, freeze flat on a baking sheet for 1 hour. Once frozen, transfer to an airtight container or freezer bag and freeze up to 1 month. When you’re ready to serve, thaw the cookies still covered (to avoid condensation from forming). Hope that helps! 😊
Hello Laura,
Could you please be a little more specific about step number five?
Also where did you find the milk chocolate thumbprint drops by Ghirardelli I’ve never seen them. I would love to try these cookies.
thanking you in advance for your help. jk
Hi jk! In step 5, line 2 baking sheets with parchment paper. Place 1 cup of chocolate chips in a microwave-safe bowl (I used 1/2 cup Ghirardelli Milk Chocolate Thumbprint Drops and 1/2 cup Ghirardelli 60% Bittersweet Chocolate Chips). Microwave the chocolate in 10-second bursts, stirring until completely melted and smooth. Stir in peppermint extract, then dip half of each cookie in the melted chocolate and place on prepared baking sheets. The Thumbprint Drops are available at Walmart and I’m sure other stores as well – I’ll find out for you tomorrow. 🙂 Hope that helps!
Many thanks for your directions.
Heading to Walmart today to buy, hopefully, the thumbprint drops.
JK