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Chocolate peppermint thumbprint cookies mix traditional flavors in a singular manner. Wealthy chocolate cookie bases, peppermint white chocolate filling, and a sprinkle of crushed peppermint sweet–like peppermint bark, however in cookie kind! Recipe features a how-to video!
Peppermint Bark Thumbprint Cookies
I’ve acquired a model new Christmas cookie recipe for you! Just like my peppermint bark cookies, these chocolate peppermint thumbprint cookies are so festive and enjoyable. We’re pairing a comfortable, thick chocolate cookie base with a vibrant peppermint white chocolate filling and crunchy peppermint sweet canes for texture.
Why You Ought to Make These Cookies
- Traditional, but distinctive. Thumbprint cookies and peppermint bark are each vacation staples, and this recipe combines them!
- Minimal chilling. Solely a 30 minute stint within the freezer–Sufficient time to scrub up after prepping the dough.
- Perfected. The cookies maintain their form within the oven (a typical criticism with thumbprint cookies) and the peppermint taste is good.
- Straightforward adorning. We’ll merely pour a teaspoon of white chocolate ganache in every cookie, add a drizzle of chocolate, and sprinkle with sweet canes. No fancy gear, piping abilities, or sprinkles wanted!
Elements
I received’t go over each ingredient right here, however I’ll overview just a few that you just might need questions on.
- Dutch cocoa. Dutch cocoa makes a flavorful, chocolatey base that fits the filling effectively. In a pinch you need to use pure cocoa, however I favor the richer taste Dutch cocoa gives. You’ll be able to be taught extra concerning the variations between the 2 in my put up on pure vs dutch course of cocoa.
- Egg yolk. We’ll skip the egg white, which might make our cookies unfold an excessive amount of within the oven. In case you don’t wish to waste it, then you’ll be able to repurpose your egg white in a batch of candied almonds, candied pecans, or candied walnuts!
- Peppermint extract. Don’t use mint extract–follow peppermint. Mint is a special taste profile and doesn’t work as effectively right here.
- Chocolate chips. You’ll want each white chocolate chips and semisweet chocolate chips. I’ve a complete put up on methods to soften chocolate chips within the microwave in case you need assistance with this step.
- Cornstarch. A tablespoon helps our cookies maintain their form within the oven and yields a softer, extra tender texture. I don’t have a great substitute for this ingredient.
Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!
SAM’S TIP: Mint extract is NOT the identical factor as peppermint extract, and utilizing it’ll fully change the flavour of your cookies. Mint is most just like spearmint, whereas peppermint is extra traditional. I take advantage of peppermint extract in all of my mint chocolate desserts, so I can promise you it’s the proper alternative right here!
Methods to Make Peppermint Bark Thumbprint Cookies
- Step 1: Make the dough. Cream the butter and sugar collectively, then add the egg and vanilla. Step by step stir within the dry elements (I do that in 4-5 elements) till the dough is easy and mixed. It will likely be dry, however it’ll come collectively!
- Step 2: Add the indents. Roll 1 ½ tablespoon scoops of dough into easy balls. Use a teaspoon or your thumb to make an indent within the middle of every cookie, then switch the cookies to the freezer for at the very least half-hour.
- Step 3: Bake & indent once more. Take away the cookies from the freezer and place on parchment lined baking sheets. Bake for about 9 minutes (see tip beneath for methods to know when the cookies are carried out!), then take away and indent once more whereas nonetheless scorching from the oven.
- Step 4: Make the filling. Slowly warmth the white chocolate and cream till easy and melted, then stir within the peppermint extract.
- Step 5: Fill the cookies. Add a couple of teaspoon of the ganache to every cookie (you could have some leftover–pour over ice cream or dip some pretzels in it!).
- Step 6: Beautify. Drizzle the melted semisweet chocolate overtop, then add a sprinkle of crushed peppermint sweet. The filling might want to set earlier than you’ll be able to dig in.
SAM’S TIP: It may be difficult to know when these cookies are carried out since they’re chocolate (you’ll be able to’t actually search for browning!). I’ll often gently contact the cookie to ensure it’s not gooey or use a spoon to scoot the sting and ensure it feels carried out and never uncooked. Don’t over-bake them, or the cookies shall be crumbly when cooled and can appear stale lots sooner.
Continuously Requested Questions
The tops stay barely sticky, however you must have the ability to stack them as soon as the chocolate units up. I do advocate placing wax paper between your layers although.
This may occur in case your butter was too heat, in case you used a complete egg as a substitute of simply the egg yolk, in case you skip the chilling step, or in case you place your cookie dough on scorching cookie sheets.
Your cookies shall be crumbly in case you over-measure your flour, add the dry elements , or in case you over-bake them. See my tip above for figuring out when these chocolate peppermint thumbprint cookies are carried out baking (and get an oven thermometer too in case you don’t have one–that’s a recreation changer!).
I have quite a few flavors of thumbprint cookies here on the blog, but I’m curious if you’d like to see more. Maybe a gingerbread thumbprint cookie? Let me know in the comments below!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
White Chocolate Peppermint Filling
For the thumbprints
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In a large mixing bowl, use an electric mixer to beat together butter and sugar until creamy and well-combined.
1 cup (226 g) unsalted butter, â…” cup (135 g) granulated sugar
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Stir in vanilla and egg yolk until well combined.
1 teaspoon vanilla extract, 1 large egg yolk
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In a separate medium-sized mixing bowl, whisk together flour, cocoa, cornstarch, and salt.
2 cups (250 g) all-purpose flour, ¼ cup (25 g) Dutch cocoa powder, 1 Tablespoon cornstarch, ½ teaspoon salt
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Gradually (in 4 or 5 parts) stir the dry ingredients into the wet, mixing until combined. Dough will be a bit dry, but add the flour mixture slowly and stir until it is well combined and smooth. Use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are incorporated.
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Scoop dough by 1.5 Tablespoon sized scoop (28g) and roll into a smooth ball. Use the back of a rounded teaspoon (or use your thumb!) to make an indent into the dough, place on a wax paper lined baking sheet or plate. Repeat until all cookie dough is formed and indented, transfer baking sheet or plate to freezer and freeze for at least 30 minutes.
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While cookie dough balls are freezing, preheat your oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
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When the dough has finished chilling, remove from the freezer and place on prepared baking sheets, spacing cookies at least 2” (5cm) apart. Transfer to center rack of 350F (175C) preheated oven for 8-10 minutes. Immediately upon removing from oven, carefully use the back of a clean rounded teaspoon to re-indent the cookies. Allow cookies to cool while you prepare the white chocolate peppermint filling.
For the white chocolate peppermint filling
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In a small microwave-safe bowl, combine white chocolate chips and cream. Heat in the microwave for 25 seconds. Remove from microwave, stir, and continue to heat in 20 second intervals until smooth and completely melted.
â…” cup (113 g) white chocolate chips, 3 Tablespoons heavy cream
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Add peppermint extract and stir to combine.
1 teaspoon peppermint extract
Assembly
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Fill the indent of each cooled cookie with the prepared filling, usually about 1 teaspoon of filling per cookie (you may have leftover filling).
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Place chocolate chips in a microwave-safe dish and heat for 25 seconds. Stir well and return to the microwave and heat in 10-second intervals, if needed, until completely melted and smooth. Drizzle evenly over the tops of the cookies.
2 Tablespoons semisweet chocolate chips
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Sprinkle with crushed candy canes. Let cookies sit until filling has set.
2 Tablespoons crushed candy canes
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Enjoy!
Egg white
Don’t use the egg white in the cookie recipe just to avoid wasting it – your cookies will spread too much! Instead, save the egg white to make a batch of candied pecans!
Storing
Store in an airtight container at room temperature for up to 3 days. You can refrigerate the cookies in an airtight container for up to 5 days, but the candy cane pieces will likely melt in the fridge.
Serving: 1cookie | Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 58mg | Potassium: 54mg | Fiber: 1g | Sugar: 10g | Vitamin A: 289IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
