New and improved! Easy Peppermint Chocolate Thumbprint Cookies are delicious buttery chocolate treats 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 love this time of the year, which is festive and fun. Christmas cookies are a super fun tradition in our house, and with some 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. Dough chilling time is also required, so allow time for that in your schedule.
Why You’ll Love This Recipe
- 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 brought out to thaw just in time for all the festivities.
- These cookies are a cinch to make. Even the novice chef can handle making them.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted butter or salted butter. If using salted butter, eliminate the added salt.
- Vanilla extract: the pure stuff, or try peppermint extract.
- Cocoa: use good quality unsweetened cocoa. My preferred brand is Ghirardelli, but there are other excellent brands.
- Peppermint kisses: sometimes they are hard to find, so plan ahead. You can also use other kisses like mint truffle, sugar cookie, and hot cocoa.
How To Make Peppermint Chocolate Thumbprint Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, put the peppermint kisses in the freezer for about two hours before you start the rest of the recipe. Using a mixer, cream the butter and sugars until light and fluffy. Add the egg yolks one at a time and mix just until incorporated. Then, mix in the vanilla extract.
Whisk together the flour, cocoa, salt, baking powder, and baking soda in a medium bowl. Add the dry mixture to the butter mixture in three 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 three hours up to overnight.
The dough will be sticky, so butter your hands and roll the dough into balls about 1 inch in diameter. 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 a peppermint kiss into the top of each cookie. Move the cookies to cooking racks, being very careful not to touch the chocolate as it may be soft.
Preparation Tips
- The dough works best when chilled for 3 hours up to overnight.
- When we returned this recipe to the test kitchen, we found 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 slight indentation.
- If you have time, do a test run with one or two cookies. This will really help you establish the optimum baking time.
Frequently Asked Questions
The cookies should be thoroughly cooled before freezing. Carefully pack the cookies in double Ziploc freezer bags and place them in sturdy Gladware containers for up to 6 weeks.
When defrosting, remove the cookies from the freezer containers and place them on serving trays or platters uncovered until thawed. Then, store in airtight containers. The dough can be double-wrapped and frozen for two months.
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.
More Chocolate Treats
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 ½ 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
- The dough works best when chilled for 3 hours up to overnight.
- When we returned this recipe to the test kitchen, we found 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.
- If you have time, do a test run with one or two cookies. This will really help you establish the optimum baking time.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Erin
I LOVE making these cookies! I am not a great baker, but the instructions are easy to follow! They look pretty on the plate and the peppermint is a perfect holiday indulgence. I freeze any remaining cookies and take them out periodically when I want a treat- microwave for 45 seconds and add a dollop of ice cream- heavenly 🙂
Beth Pierce
Thanks Erin! So glad that you like them. What a great idea with the ice cream!
Aileen
I think the note that the dough needs to be refrigerated for 3 hours should be at the top of the instructions rather than to preheat the oven. Unfortunately, the first batch I made I tripled (rookie mistake) and it did not come out well. The cookies spread out. My baking powder was old so trying again with one batch. I am not an experienced baker so the results may have been user error. I will try again and hope for better results. The cookies tasted good, they just didn’t look very pretty.
Beth Pierce
So sorry to hear about your cookies. I will have to correct the preheating of the oven and move it down further. That should not be like that. Do a test run with 1-2 cookies to determine if the dough has been chilled enough. I also only use Land O Lakes butter anymore. I have found it superior to all other butters when it comes to cookie baking.
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