peppermint chocolate thumbprint cookies

Name: Peppermint Chocolate Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 25
Cuisine: American
Ingredients: 1 cup(s) butter softened; 1/2 cup(s) sugar; 1/2 cup(s) brown sugar; 2 large eggs; 1 teaspoon(s) mint extract; 1 1/2 cup(s) all purpose flour; 2/3 cup(s) cocoa; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 28 unwrapped peppermint kisses

31 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Nov 19, 2019

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 loosing your mind. Most baked cookies are super freezer friendly and with just a few hints you can master the art of freezing cookies. These Peppermint Chocolate Thumbprint 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.

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Easy Peppermint Chocolate Thumbprint Cookies are delicious buttery peppermint 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 baking list.

prep time 15 Min

cook time 10 Min

method Bake

yield 25 serving(s)

Ingredients

1 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon mint extract
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
28 unwrapped peppermint kisses

How To Make peppermint chocolate thumbprint cookies

Step 1

Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.

Step 2

Cream butter and both sugars with mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
Step 3

Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in three parts. Blend after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 3 hours up to overnight.
Step 4

Butter hands and roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.
Step 5

Bake for 10 minutes. Allow to cool for 3 minutes only. Press one peppermint kiss into the top of each cookie. Carefully move to cookie cooling racks.
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