Peppermint Chocolate Thumbprint Cookies

Name: Peppermint Chocolate Thumbprint Cookies
Prep time: 15 min
Cook time: 8 min
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

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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.

Chocolate Peppermint Thumbprint Cookies on a cake plate with peppermint kisses.

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.

Chocolate Peppermint Thumbprints Cookies on a wire rack cooling

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 steps to making chocolate peppermint thumbprint cookies. 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.

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.

Peppermint Chocolate Thumbprint Cookies and peppermint kisses on a serving platter!

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

Can I freeze these cookies?

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.

Should I freeze the kisses before starting the recipe?

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.

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