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Peppermint Chocolate Thumbprint Cookies

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Delicious Peppermint Chocolate Thumbprint Cookie

Well it is baking season again. I LOVE THIS TIME OF THE YEAR.  Christmas cookies are a super fun tradition in our house.  You too can have a bakeathon without loosing your mind.  Most cookies are super freezer friendly and with just a few hints you can master the art of freezing cookies. These Peppermint Chocolate Thumbprint Cookies are so easy, delicious and super freezer friendly.  You will need some peppermint kisses though so start keeping your eyes open for those.  They do go fast this time of year.  

Delicious Peppermint Chocolate Thumbprint Cookie

These delectable cuties are a rich peppermint chocolate cookie topped with an adorable peppermint kiss candy.  So pretty and delectable.  They are a perfect accompaniment for your Christmas cookie mayhem.   I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers.  When defrosting take them out of the containers frozen and place on serving trays or platters uncovered.  Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies.  

Scrumptious Peppermint Chocolate Thumbprint Cookie

So lets see if I got this covered!!

Easy to prepare!!!

Delectably delicious and adorable!!

Freezes very well!!

Yep it is all covered so add these little jobbers to your Christmas baking list!

Scrumptious Peppermint Chocolate Thumbprint Cookie

peppermint-chocolate-thumbprint-cookies-pinterest-pic-monkey

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Peppermint Chocolate Thumbprint Cookies

★★★★★

5 from 1 reviews
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Ingredients

  • 1 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon mint extract
  • 1 1/2 cups all purpose flour
  • 2/3 cup cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 28 unwrapped peppermint kisses

Instructions

  1. Cream butter & both sugars with mixer. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
  2. Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture. Blending after each addition just until combined and scraping side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 2 hours up to overnight.
  3. Preheat oven to 350 degrees.
  4. Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper.
  5. Bake for 10 minutes. Allow to cool for 5 minutes only. Press one peppermint kiss into the top of each cookie. Move to cookie cooling racks being very careful not to the touch the kiss.

Notes

Based on reader response to this recipe and testing I am modifying this recipe to include 1 cup of butter and more refrigeration time so they do not spread out to far.

Other delectable Christmas cookies you will love!

buttery-pecan-snowball-cookies-fb-pic-monkey

Buttery Pecan Snowball Cookies

thick-chocolate-chunk-pecan-cookies-picmonkey-collage

Thick Chocolate Chunk Pecan Cookies

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

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Comments

  2. When you freeze these, are you freezing the uncooked cookie dough or freezing the baked cookie with the peppermint kiss on top?

    Reply

    • I am freezing the baked cookie with the kiss on top. I have some in my freezer right now for when quests stop by!

      Reply

  7. Is the cooking time just to put them in the freezer or is that all the way through? Ten minutes seems really quick!

    Reply

    • 10 minutes is actually not a quick baking time, many soft cookies only take 6 to 8. 🙂 so that 10 minutes would be for cooked completely.

      Reply

    • Thank you! I did miss that! It would be softened butter. I am not sure why I did not see that but I thank your for bringing that to my attention.

      Reply

  11. If you want the peppermint kisses to stand up like peanut butter blossoms freeze them first and then place them on the cookie while frozen

    Reply

    • I am trying to understand exactly what you are asking. They should not go flat. They might go down a little bit right after taking out of the oven but they will not go flat. Let me know if you have more questions. Thanks!

      Reply

  18. If i make it the day before i need them will the kisses melt if i just store it in a container and leave on the counter?

    Reply

  20. LOVE these cookies! I only used 1/2 tsp of mint extract and added 1/2tsp vanilla. I also didn’t use all purpose flour, I made them gluten free using only 1 cup of Namaste Gf Perfect Flour Blend. I added a splash of brewed coffee at the very end and gave it a good mix.(Only cause I had coffee I didn’t want to waste.)I kept everything else the same. Amazing cookies!! Thank you!

    Reply

    • I honestly don’t think that you could. Brownies are more cake like and I don’t think you could push a piece of candy into a brownie and have it maintain its shape.

      Reply

  22. Followed the recipe exactly and they came out extremely dry and dense. Waited exactly five minutes to put the kisses on the cookies, and they were rock hard and crumbled.

    Reply

    • So sorry to hear this Amanda. I took a look at that recipe yesterday because of yours and one other readers comments. I went back into the kitchen. I made some modifications and my daughter and I have taste tested them several times.

      Reply

    • That’s why I asked about a brownie consistency to maybe help with the dryness, but either way mine were still yummy!!! I put my candy in before the 5 min, and that helped. I also didn’t cook mine but for only 8 minutes if that helps!

      Reply

  24. Hi there! The recipe shouldn’t say to preheat the oven first thing if we are supposed to be refrigerating the cookies for hours before baking! Thanks for the wonderful cookies.

    Reply

  27. Omg these are SO good! I made them just like directed (only difference was I didn’t have mint, only peppermint extract). I used the suggestion someone made to put the kisses in the freezer until ready to put on the cookie. They were super soft & moist! Love love love these! The best part is that it’s not an overwhelming peppermint flavor. Enough to notice, but not overpowering. Kinda reminds me of a Peppermint Mocha from Starbucks! I did half just like that and half with red glitter icing drizzled on top with some red & green sugar sprinkles. Thanks for this recipe!! Such a hit!❤❤❤??????

    Reply

    • So glad that you liked them. I love your idea about the red glitter icing and sprinkles. What fun and Merry Christmas!

      Reply

  28. I couldn’t find peppermint kisses anywhere! So I used caramel kisses and switched my extract to caramel. Will try this recipe out as soon as I am able to purchase the peppermint kisses! I love chocolate and peppermint ❤

    Reply

  29. Just made these for an early Christmas family gathering. They ended up more cake-y in texture than I was expecting (maybe the dryness some people have mentioned? I only did 8 minutes in the oven to try to avoid them drying out too much). I would have preferred they be a little more cookie-like but my guests absolutely loved them.

    I did not want the cookies to be too minty (since I’m really the only peppermint fiend in my family) so I used 1/4 tsp peppermint extract (we didn’t have regular mint) and 3/4 tsp vanilla extract. I used the freezing the kisses trick and it worked perfectly; the mint wasn’t overpowering at all, it was just right. Thanks for a great recipe!

    Reply

    • You are most welcome. Yes they are more of a cake like cookie. So glad that your guests enjoyed them. Yes the readers idea of freezing the kisses works great. I tried it myself. Merry Christmas and Happy New Year!

      Reply

  30. Didn’t this recipe use to call for only 1/2 cup butter or an I totally imaging that and just wrote it down wrong the first time?

    Reply

    • No it did and people said it was too dry so I went back to the test kitchen and worked on it again. The extra butter does make it more moist but you must refrigerate it to get it good and stiff so the balls will hold up during baking.

      Reply

  31. I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! These cookie look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!

    Reply

  32. How long do these take to thaw out completely? I made 7 dozen for a cookie exchange and froze them all. I need to thaw and package per dozen before Friday.

    Reply

    • It has been a while since I defrosted them. I would say a couple of hours max. Be sure to remove them from their packaging and place on trays on the counter so the condensation does not get to them.

      Reply

  33. A great recipe! I have never seen the mint kisses so I melted chocolate and added a few drops of mint extract and put a dollop on each cookie with a few green sprinkles – delicious! Merry Christmas!

    ★★★★★

    Reply

  34. I used the Small Stainless Scoop from Pampered Chef, and it was the perfect size! However, 10 min was definitely too long. (I’m in Utah, so maybe the elevation and dry climate is a factor.) Did 8 min, then put the frozen kisses on immediately out of the oven, and that was the perfect combo for me! They are delicious!

    Reply

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