New and improved! Easy Peppermint Chocolate Thumbprint Cookies are delicious buttery chocolate treats that are baked to perfection and topped with a colorful red and white chocolate peppermint kiss.
They are the perfect addition to your holiday cookie and candy-baking trays. I love to include them on my Christmas trays with chocolate-covered cherries, Buckeye Balls, Spritz Cookies, and Butter Cookies.
Well, it is baking season again. I just love this time of the year with all of its festive fun. Christmas cookies are a super fun tradition in our house, and with a little planning, it can be done without losing your mind. Most baked cookies are super freezer-friendly, and with just a few hints, you can master the art of freezing cookies. These cookies are so easy, delicious, and super freezer-friendly. This recipe calls for white chocolate peppermint kisses, and they do go fast this time of year, so plan accordingly. There is also dough chilling time, so allow time for that in your schedule as well.
Why this recipe works!
- These fun and festive cookies are perfect for the holiday season. They will complement any cookie or candy tray beautifully.
- These scrumptious treats freeze very well. Therefore they can be prepared in advance, frozen, and then brought out to thaw just in time for all the festivities.
- These cookies are a cinch to make. Even the novice chef can handle these cuties with just a little measuring, mixing, and rolling.
How do you freeze Peppermint Chocolate Thumbprint Cookies?
The cookies should be fully cooled before freezing. Carefully pack the cookies in double Ziploc freezer bags and place them in sturdy Gladware containers. When defrosting, take them out of the frozen containers and place them on serving trays or platters uncovered until they defrost. Then, store in airtight containers. Never allow them to defrost in the plastic and the containers. The condensation that builds in there can ruin the cookies.
How do you make Peppermint Chocolate Thumbprint Cookies?
First, throw the peppermint kisses in the freezer for about 2 hours before you start the rest of the recipe. Using a mixer, cream the butter and both sugars until light and fluffy. Add the egg yolks one at a time and mix just until incorporated. Then, mix in the vanilla extract.
Now in a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. Add the dry mixture to the butter mixture in 3 parts. Blend after each addition just until combined scraping down the side of the mixer bowl as needed. Remove the bowl from the mixer, cover, and refrigerate for at least 3 hours up to overnight.
The dough will be kind of sticky, so butter your hands and roll the dough into a little less than 1-inch balls. Place on cookie sheets covered with parchment paper or silicone mats. Bake for about 7-8 minutes. While the cookies are baking, unwrap the frozen kisses. Allow the cookies to cool for 3 minutes only, and then gently press 1 peppermint kiss into the top of each cookie. Move to cookie cooling racks being very careful not to touch the chocolate as it may be soft.
Recipe notes and helpful tips
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Cover your baking sheets with parchment paper or silicone mats.
- For best results, freeze the kisses two hours before starting the recipe. This will help keep the kisses from melting when you place them on the top of the cookies.
- I really like Land O Lakes butter. It is the only butter I use for my cookie baking anymore.
- The dough works best when chilled for 3 hours up to overnight.
- When we took this recipe back to the test kitchen (also known as Beth’s kitchen), we found that the vanilla extract tasted better. However, feel free to use peppermint extract instead, but cut it down to 3/4 teaspoon so it is not overpowering.
- Gently press the kiss into the top of the cookie, creating a small indentation.
- These cookies can be frozen for four to six weeks. I don’t like to go much further than that because of the white chocolate kiss. Simply double wrap in freezer bags and place in a sturdy container. The dough can be double-wrapped and frozen for two months.
- If you have time, do a test run with one or two cookies. It really helps to establish optimum baking time.
More chocolate recipes you will love!
Peppermint Chocolate Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened preferably Land O Lakes
- ½ cup sugar
- ¼ cup packed light brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract or 3/4 teaspoon peppermint
- 1 1/2 cups all purpose flour
- ½ cup unsweetened baking cocoa
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 28 -30 frozen peppermint kisses
Instructions
- Cream butter and both sugars with a mixer until light and fluffy. Turn the mixer to low, add egg yolks one at a time, and mix just until incorporated. Mix in vanilla extract.
- Whisk together flour, baking cocoa, salt, baking powder, and baking soda in a medium bowl. Add the dry mixture to the butter mixture in 3 parts. Blend on low after each addition just until combined, scraping down the side of the mixer bowl as needed. Remove the bowl from the mixer, cover, and refrigerate for at least 3 hours up to overnight.
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- Butter hands and roll dough into a little less than 1-inch balls. Place them on the prepared baking sheet with 1-2 inches between cookies.
- Bake for 7-8 minutes. Allow to cool for 3 minutes only. Press 1 peppermint kiss into the top of each cookie. Carefully move the cookies to wire racks without touching the peppermint kiss as it may be soft.
Notes
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Cover your baking sheets with parchment paper or silicone mats.
- For best results, freeze the kisses two hours before starting the recipe. This will help keep the kisses from melting when you place them on the top of the cookies.
- I really like Land O Lakes butter. It is the only butter I use for my cookie baking anymore.
- The dough works best when chilled for 3 hours up to overnight.
- When we took this recipe back to the test kitchen (also known as Beth's kitchen), we found that the vanilla extract tasted better. However, feel free to use peppermint extract instead, but cut it down to 3/4 teaspoon so it is not overpowering.
- Gently press the kiss into the top of the cookie, creating a small indentation.
- These cookies can be frozen for four to six weeks. I don’t like to go much further than that because of the white chocolate kiss. Simply double wrap in freezer bags and place in a sturdy container. The dough can be double-wrapped and frozen for two months.
- If you have time, do a test run with one or two cookies. It really helps to establish optimum baking time.
Nutrition
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Kayla
I made these last year for me and my family. They were a big hit! within the first two days, all the cookies were gone. I’m definitely making them again this year!
Beth Pierce
Thanks Kayla! So glad that you enjoyed them!!
Jessica
I forgot to put a second stick of butter in eek! They have been in the fridge overnight already. Would you suggest I start all over or can I add in the other stick of butter after all other ingredients have already been combined?
Beth Pierce
That is a hard call Jessica. I think before I threw the dough away and started over I would try to beat that butter in. Soften the butter first and cook 1-2 cookies as a test run. That is such an easy mistake. Been there done that!
Emily
These tasted amazing, especially straight out of the oven when the kiss was slightly melted. The next day, the kiss was really solid and hard to eat with the cookie…any advice about that?
Beth Pierce
No sorry that is kind of the way they turn out. Kind of like blossom cookies.
Xina
Can you freeze the dough? I was going to make a double batch but only make half for now.
Beth Pierce
Yes you can. It would even been helpful to shape them into balls and flash freeze. Once frozen transfer to a Ziploc freezer bag. Store in a really cold part of the freezer. Thaw on parchment covered baking sheets in the fridge. That way they are all in their places when you bake them.
Laura Reese
We loved these cookies! Perfect holiday flavors.
Long
These look soooooooooo pretty! I am totally making these at some point! Just one question, does th indent you add before baking change the way it bakes or looks? I just wanted to let you know that these cookies are so cute! Thank you!
Beth Pierce
Thanks so much! I don’t add any indent before baking. I just gently place the kiss on top cooking pressing maybe an 1/8 of an inch.
Mary
Do you think these would be ok to ship?
Beth Pierce
I have never shipped them but I think they would be fine!!
Ghulam Mohyudin
Good to know that works too! I learn so much from you as well! Keep it up great post.
Haley M Winans
Should you use normal unsweetened cocoa, or dutch process? Does it matter? Thank you!!
Beth Pierce
normal unsweetened cocoa
Beth Pierce
Awesome! So glad that you liked them! I just love baking Christmas cookies. Sounds like you do too!
Sara Welch
It wouldn’t be Christmas without chocolate and peppermint! Adding these to my baking line up for the holidays! Delish!
Taylor
So fun and festive! Love the rich chocolate flavor paired with the fresh peppermint!
Erin
These Peppermint Chocolate Thumbprint Cookies are couldn’t look any more perfect!
Tiffany La Forge-Grau
I love chocolate and peppermint together! The perfect flavor combo! These are cute to boot!
Linda Luitich
Should I do anything different for high altitude?
Beth Pierce
I am sorry Linda. I am not familiar with high altitude cooking. I have lived in Missouri my whole life!
Lindy
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!
Beth Pierce
Thanks so much! So glad that you like them. They are cute little treats! I hope you have a great holiday!
Amy G.
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!
Beth Pierce
So glad that you liked them! We love them too! I hope you have a very Merry Christmas and a Happy New Year!!