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I’m powerless to resist chocolate and peppermint desserts. So, as you would imagine, I’m in love with these deep, rich Chocolate Peppermint Thumbprint Cookies with a crisp, sugary exterior and luscious chocolate ganache filling.
Both the cookie dough and ganache have peppermint extract added to the mix. Along with a sprinkling of crushed peppermint candies there’s no way you’ll miss the peppermint flavor.
Chocolate Peppermint Thumbprint Cookies
Chocolate and peppermint is a wonderful combination. It’s great any time of year but especially during the cold winter months and holidays.
These cookies are easy to make and won’t spread too much when baked. There’s no need to refrigerate the dough before baking so that makes the process a little easier.
If you prefer a crisper cookie, bake the cookies a minute or two longer. For a softer cookie remove from the oven when the bottoms are just set and the cookies appear slightly under-baked. It’s all good!
Ingredients Overview
For the cookie dough:
- all-purpose flour
- table salt
- natural unsweetened cocoa powder (I replace some of the cocoa powder with a few tablespoons black cocoa for a darker color and richer flavor)
- block cream cheese at room temperature
- unsalted butter also at room temperature
- granulated sugar
- light brown sugar
- one egg yolk
- vanilla extract
- peppermint extract
- espresso powder (optional)
- coarse sugar for rolling the dough balls
For the chocolate ganache:
- heavy cream
- light corn syrup
- semisweet chocolate finely chopped or chocolate chips
- peppermint extract
- crushed candy canes for garnish
How to Make Chocolate Peppermint Cookies
1. First preheat the oven and prep the pan
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Next prepare the cookie dough
- Whisk together the dry ingredients and set aside. In a large mixing bowl using an electric mixer combine the cream cheese, butter and sugars until fluffy.
- Make a well in the center. Add the egg yolk, vanilla, peppermint extract and the espresso powder if using. Mix gently to dissolve the espresso powder. Blend with the mixer until incorporated.
- Add the flour mixture in three additions. Fold the dough a few times with a spatula to ensure there are no dry pockets of flour remaining.
- Pour the coarse sugar in a shallow bowl. Roll the dough into 1 and 1/2 tablespoon balls about 24g each. Coat each dough ball in coarse sugar and place on the prepared baking sheet.
- Using a 1/2 teaspoon measuring spoon, press down on the center of the dough balls to create a well. Bake for 10 to 12 minutes or until the bottoms are just set. Don’t over-bake!
- Remove from the oven and cool completely on a rack before filling.
3. Prepare the ganache filling
- Heat the cream and corn syrup in a small saucepan until simmering. Remove from the heat and add the chopped chocolate and peppermint extract. Stir and cover the pan with a lid and set aside for 5 minutes.
- Stir until all the chocolate is melted. Fill each cookie with 1 teaspoon of ganache. Immediately sprinkle with crushed peppermint candy. Allow the ganache to set before storing in layers separated by wax paper in an airtight container.
Variations and Inspiration
This is a great base recipe to play with. Let us know what variations you try or come up with.
- Make Chocolate Peppermint Kiss Cookies by omitting the ganache and pressing a peppermint kiss into the hot, baked cookie immediately after it comes out of the oven. Reduce the cookie size to 1 tablespoon of dough and bake for 8 to 10 minutes.
- Replace the semisweet chocolate in the ganache with white chocolate for a festive black, white and red cookie.
- Omit the peppermint extract and crushed peppermint candy to transform these into everyday chocolate cookies.
- Roll the cookie dough balls in finely chopped nuts in place of the coarse sugar. Omit the peppermint extract and top each with a dark or milk chocolate kiss.
- Skip the peppermint extract and fill with a dollop of caramel in place of ganache. Oh my! This version is also great with nuts in place of the coarse sugar.
Tips for Storing and Freezing
The ganache is not meant to get hard like a chocolate bar. However it will set up enough to store the cookies in an airtight container between layers of wax paper.
Store the cookies at room temperature for up to 3 days. Refrigerate for longer storage.
If you plan to make these cookies ahead and freeze until needed, simply omit the ganache filling and freeze unfilled. These cookies will freeze for up to three months if well if sealed in an airtight container. Thaw overnight at room temperature, fill with ganache and enjoy.
TIPS for the BEST Peppermint Chocolate Thumbprint Cookies
- Only use peppermint extract not spearmint. Be careful and use sparingly as the flavor can be intense. Taste test along the way because too much peppermint extract can ruin a recipe.
- Don’t overbake! The cookies firm up as they cool.
- Adding espresso powder enhances the chocolate flavor. Don’t worry if you’re not a fan. The cookies will be great without it.
- Substitute part (up to 3 tablespoons) of the all-natural unsweetened cocoa powder with black cocoa powder. Don’t use too much however, as the flavor might be intense. I love King Arthur Flour’s black cocoa powder.
Chocolate Peppermint Thumbprint Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 35
Course: Dessert
Rich, deep dark chocolate thumbprint cookies with plenty of brightness from the peppermint extract in both the cookies and ganache. Topped with crushed peppermint candy for a festive finish!
Ingredients
For the cookie dough:
- 2 â…“ cups all-purpose flour (290g)
- ½ teaspoon salt
- â…“ cup natural unsweetened cocoa powder (32g) replace a few tablespoons with black cocoa
- 4 ounces block cream cheese (113g) room temperature
- 12 tablespoons unsalted butter (6oz or 170g) room temperature
- ½ cup granulated sugar (110g)
- ½ cup light brown sugar packed (112g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- â…› teaspoon espresso powder
- â…“ cup coarse sugar for rolling (78g)
For the ganache:
- â…“ cup heavy cream (3oz)
- 1 tablespoon light corn syrup
- 3 ounces semisweet chocolate finely chopped
- â…› teaspoon peppermint extract check before adding more
- 2 large candy canes or 6 small crushed for garnish
Instructions
Prepare the cookie dough:
- Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
- Whisk together the flour, salt and cocoa powder. Set aside. In a large mixing bowl combine the cream cheese, butter and sugars. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again.
- Make a small well in the center of the mixture. Add the egg yolk, vanilla, peppermint extract and espresso powder. Mix gently to dissolve the espresso powder. Blend with the mixer until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets of flour remaining. The mixture should be thick.
- Pour the coarse sugar into a shallow bowl. Roll the dough into 1 1/2 tablespoon balls about 24g each. (A heaping small cookie scoop works well.) Roll each dough ball in the coarse sugar and place on the cool prepared cookie sheet about 2-inches apart. Continue until the cookie sheet is filled.
- Using a 1/2 teaspoon measuring spoon press down on the center of the dough balls to create a well. Bake for 10 to 12 minutes or until the bottoms are just set. Try not to over bake the cookies.
- Remove from the oven. If the center of the cookies have filled in during baking, use the 1/2 teaspoon spoon to press down on the center of the warm cookies to create a deeper well if desired.
- Remove to a rack to cool. Repeat with the remaining cookie dough ensuring the cookie sheet is cool before adding the dough balls.
Prepare the ganache filling:
- Heat the cream and corn syrup in a small saucepan over medium-high heat until simmering. Remove from the heat. Add the chopped chocolate and peppermint extract and stir. Cover with a lid and set aside for 5 minutes. Stir until all chocolate is melted. Taste and add a few more drops of peppermint extract as desired.
- Fill each cookie with 1 teaspoon of ganache. Immediately sprinkle with crushed candy canes. Allow the ganache to set before storing in layers separated by wax paper in an airtight container.
Recipe Notes
- Cookies keep for up to 3 days at room temperature. The cookie portion can be made ahead and frozen. Allow the cookies to thaw completely before filling with the ganache.
- I prefer these cookies with some black cocoa, about 3 tablespoons. Simply add the desired amount of black cocoa to your measuring cup and fill with natural unsweetened cocoa, not Dutch Process Cocoa.
- Check the post for plenty of variations and inspiratio
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 59mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 164IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg
More great Chocolate and Peppermint Recipes
If you love peppermint too, don’t miss these favorites for Peppermint Meltaways, Peppermint Ice Cream, Peppermint Pie or this easy peasy recipe for Peppermint Bark.
Chocolate Peppermint Sauce
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Candy Cane Cookies
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