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Peppermint Bark Chocolate Thumbprint Cookies with Melted Chocolate Centers and Festive Candy Topping

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Peppermint Bark Chocolate Thumbprint Cookies are rich, chocolatey cookies with a gooey melted chocolate center, topped with crushed peppermint candies for a festive crunch. These cookies combine the classic flavors of peppermint bark and thumbprints for the perfect holiday treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips (for filling)
  • 1 tsp coconut oil or vegetable oil (for filling)
  • 1/3 cup crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing well.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
  6. Roll dough into 1-inch balls and place on baking sheets about 2 inches apart.
  7. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
  8. Bake for 10–12 minutes, until the edges are set. If needed, gently press the indentations again right after baking.
  9. While cookies cool, melt chocolate chips and oil together in the microwave in 30-second intervals until smooth.
  10. Spoon the melted chocolate into the center of each cooled cookie.
  11. Sprinkle crushed peppermint candies over the melted chocolate.
  12. Allow the chocolate to set at room temperature or refrigerate for faster setting.

Notes

  • Press indentations again after baking if they puff up.
  • Use white chocolate for a peppermint bark twist.
  • Store in an airtight container for up to 5 days.

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