Description
These Chocolate Peppermint Thumbprint cookies combine rich cocoa-infused buttery dough with a creamy peppermint chocolate ganache center, topped with a festive crunch of crushed candy canes. Perfectly soft with a hint of refreshing peppermint, these cookies make an ideal holiday treat or anytime indulgence.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2/3 cup (135g) granulated sugar, divided
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 teaspoons milk
Ganache and Topping
- one 4 ounce semi-sweet chocolate bar (113g), finely chopped
- 1/2 cup (120ml) heavy cream
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candy canes (2 large candy canes)
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. Set this mixture aside as it will be combined with the wet ingredients later.
- Make the Dough Base: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and one-third of the granulated sugar (67g) on medium-high speed until the mixture turns smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract, then beat on high speed until fully combined, approximately 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually pour the dry ingredient mixture into the wet butter mixture. Add the milk, then mix on low speed until everything is just combined, creating a thick cookie dough.
- Form Cookies: Roll the dough into balls about 1 inch in diameter (a little less than 1 tablespoon each). Roll each ball in the remaining granulated sugar (67g) to coat. Place the sugar-coated dough balls onto a lined baking sheet. Using your thumb or the end of a spatula, press an indent into the center of each ball. If cracks appear, gently press the dough back together. Expect minor cracks as the cookies expand during baking.
- Chill the Dough: Refrigerate the shaped cookies for at least 2 hours or freeze for 1 hour to firm up the dough. They can be chilled for up to 4 days in the refrigerator if covered.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats. Remove chilled cookies from the refrigerator and arrange them about 2-3 inches apart on the baking sheets. Depending on batch size (about 30 cookies total), you may bake in several rounds.
- Bake the Cookies: Bake for 12-14 minutes until the edges are set but the centers remain soft. After removing from the oven, the indents may puff up or lose shape; re-press the indents gently with the end of a spatula while the cookies are still warm.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Ganache: Place the finely chopped semi-sweet chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan until it just starts to gently simmer—avoid rapid boiling. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate. Stir slowly until the mixture is smooth and fully combined. Stir in the peppermint extract carefully; add more cautiously if a stronger flavor is desired. Allow ganache to cool at least 10 minutes to thicken.
- Fill and Garnish: Spoon 1/2 to 1 teaspoon of the cooled ganache into each cookie’s indentation (about 3/4 teaspoon fits nicely). Sprinkle the tops generously with crushed candy canes for a crunchy, festive finish.
- Storage: Store the finished cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week. The ganache sets on top but stays creamy inside when bitten.
Notes
- Chilling the cookie dough is critical for maintaining the thumbprint shape during baking.
- If your cookie indents puff up too much after baking, press them gently again while warm to recreate a well for the ganache.
- Use quality peppermint extract sparingly; it is potent and can quickly overpower the flavor.
- Store cookies in an airtight container to keep the ganache creamy and fresh.
- Crushed candy canes add both texture and festive color but can be omitted if preferred.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
