These Peppermint Bark Chocolate Thumbprint Cookies combine a soft, buttery cookie base with a rich, melted chocolate center, topped with a square of peppermint bark and crushed candy cane for a delightful holiday treat. They’re festive, flavorful, and ideal for cookie exchanges or seasonal dessert tables.

Why You’ll Love This Recipe

These cookies are the perfect combination of soft, chewy, and crunchy. The thumbprint design creates a built-in chocolate center that mimics the flavors of peppermint bark, while the topping of crushed peppermint and creamy white chocolate adds both texture and visual charm. They look stunning on a holiday platter and are surprisingly easy to make.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
unsalted butter (softened)
granulated sugar
light brown sugar
egg yolk
vanilla extract
milk (or heavy cream)
semisweet chocolate chips
peppermint bark squares (store-bought or homemade)
crushed peppermint candies or candy canes
powdered sugar (for dusting, optional)

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg yolk, milk, and vanilla extract, and beat until fully incorporated.
Gradually mix in the dry ingredients until a soft dough forms.
Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
Use the back of a spoon or your thumb to gently press an indentation into the center of each cookie.
Bake for 9–11 minutes, or until the edges are set. Remove from oven and gently press the centers again to maintain the indentation.
While cookies are still warm, place a few chocolate chips into each center and allow them to melt. Spread with the back of a spoon to smooth the chocolate.
Press a small peppermint bark square into the center, and sprinkle with crushed candy canes.
Let cookies cool completely. Optionally, dust with powdered sugar before serving.

Servings and timing

Makes approximately 24 cookies.

Prep time: 20 minutes
Bake time: 10 minutes
Cooling time: 15 minutes
Total time: ~45 minutes

Variations

Use dark chocolate peppermint bark instead of white for a richer flavor.
Add a few drops of peppermint extract to the dough for extra minty flavor.
Instead of chocolate chips, use a ganache filling for a more luxurious center.
Substitute peppermint bark with Andes mints or Ghirardelli peppermint squares.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To soften chocolate centers again slightly, microwave each cookie for 5–7 seconds before serving.

FAQs

How do I keep the chocolate centers from hardening?

They will naturally firm up as they cool. For a softer center, reheat briefly or store at room temperature in a tightly sealed container.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes before rolling into balls.

Do I have to use peppermint bark?

No. You can use plain chocolate, mint chocolate, or chocolate kisses instead.

Can I use crushed candy canes in the dough?

Yes, but be sure to use very finely crushed pieces, as larger chunks can melt unevenly or harden.

What if I don’t have peppermint bark?

You can make your own by melting white chocolate and swirling in peppermint extract, then letting it set and cutting it into small squares.

Why are my cookies cracking?

Slight cracks are normal. If they are excessive, the dough may be too dry. Try reducing baking time slightly or adding a splash more milk.

Can I double the recipe?

Yes. This recipe scales up easily. Just be sure to refrigerate the dough between batches if the kitchen is warm.

What type of cocoa should I use?

Unsweetened natural cocoa powder works best, but Dutch-processed can be used for a richer flavor and darker color.

Can these cookies be shipped?

Yes, they hold their shape well. Just pack them snugly with parchment between layers and avoid extreme temperatures during shipping.

Can I skip the thumbprint step and just top with bark?

Yes, but the indentation helps hold the chocolate center and bark in place. Without it, toppings may slide off more easily.

Conclusion

Peppermint Bark Chocolate Thumbprint Cookies are a festive, flavorful twist on a classic cookie that combines the richness of chocolate with the refreshing bite of peppermint. They’re visually stunning, easy to make, and perfect for cookie trays, holiday parties, or edible gifting.