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Peppermint Cream Thumbprint Cookie

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These Peppermint Cream Thumbprint Cookies are easy, delicious, and perfect for your holiday baking! They’re infused with peppermint flavor, filled with white chocolate ganache and topped with peppermint candy.

Easy Christmas Thumbprint Cookies

I have mentioned before that my baking genes come from my grandmother. Which comes in handy during the holidays. I mean, who doesn’t love a huge assortment of Christmas cookies on hand at all times?

These Peppermint Cream Thumbprint Cookies are one of my favorites! These cookies are soft, buttery cookies with just the right amount of peppermint flavor filled with white chocolate ganache and topped with crushed peppermint candies.

If you need an easy, go-to cookie recipe this is it. Even if you don’t like peppermint, you can still make these as chocolate thumbprints.

overhead of peppermint cookies stacked with a bowl of peppermint candy

What is a Thumbprint Cookies?

Traditional thumbprint cookies get their name because the divot in the center is traditionally made using your thumb! They can be filled with things like jam, caramel, and of course, chocolate.

When I make them, though, I prefer to use the back side of a teaspoon. I find it easier to create the perfect shape and size to add the ganache.

side view of thumbprint cookies on a piece of parchment paper with hershey's kisses.

Key Ingredients

  • Unsalted Butter – be sure to bring the butter to room temperature before creaming it with the sugars so it combines smoothly.
  • Egg Yolk – using just egg yolks makes the texture of the cookies so tender and chewy.
  • Extracts – we’re adding flavor depth with vanilla extract, then giving the cookies a subtle minty flavor with peppermint extract.
  • White Chocolate – I recommend a white chocolate bar, but white chocolate chips will work too.
  • Peppermint Candy – Andes Peppermint Crunch bars or Hershey’s Candy Cane Kisses work great. You’ll want them to be very finely chopped to sprinkle on top.
overhead of crushed peppermint candy.

How to Make Peppermint Thumbprint Cookies

These easy Christmas cookies are so quick to whip up!

Combine the wet ingredients: In a stand mixer, cream together butter and sugar until combined. Add egg yolk, vanilla, , and peppermint extract, then beat again until fully mixed.

Add the dry ingredients: Add all the dry ingredients to the wet ingredients, then mix until a dough comes together.

Portion, bake, and cool: Use a small cookie scoop to portion the dough. Roll each ball out between your hands until smooth, then set on a lined baking sheet. Use a teaspoon to press the center of the cookie in to create a cavity, then bake until the bottom of the cookies start to brown. Cool completely.

overhead of thumbprint cookies to show the center divot.

Add the ganache: In a microwave-safe bowl, combine chocolate and heavy cream. Microwave until smooth. Spoon the ganache into the center of each cookie, add peppermint candy if desired, then cool until set.

Tips and Notes

  • Line the baking sheet. You can use a silicone baking mat or parchment paper. This helps prevent the cookies from sticking and the bottoms from browning too quickly.
  • To get a smoother edge of your cookies, roll the dough between your hands before you press them down.
  • Indent twice. You’ll create the divot in the dough before baking, then reinforce it immediately after baking while the cookies are still warm. I find that this creates the best “dip” in the cookies.
  • Use a teaspoon. While technically you’re supposed to use your thumb, I find the easiest way to create even divots is to use the back side of a teaspoon. It’s also better to not burn your finger when you press them after baking.
  • Bake one tray at a time. Doing one a time makes ensures that the cookies are perfectly and evenly cooked.
  • If your ganache is too thick, just add a little bit of heavy cream at a time until it reaches your desired texture.

Preparing and Storing Cookies

Prepping cookies ahead of time is one of the best ways to get ahead on holiday baking! To get ahead on this recipe, make the cookies themselves and then freeze them until you’re ready to fill. Thaw and fill.

Fully assembled thumbprint cookies will last in an airtight container for 5-6 days. I like to keep mine in the fridge to prevent the ganache from softening up too much. When I’m ready to serve, I just let them sit out on the counter for 10-15 minutes and they’re good to go!

Can Thumbprint Cookies Be Frozen?

They sure can! To freeze the finished cookies, give the ganache a little bit of time to harden, then layer the cookies in an airtight container separated by sheets of parchment paper. They will last for up to 1 month. When you’re ready to serve, thaw at room temperature.

overhead of a white bowl filled with christmas thumbprint cookies.
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closeup of thumbprint cookies in a white serving bowl

Peppermint Cream Thumbprint Cookie

  • Author: Julianne Dell
  • Prep Time: 40 minutes
  • Cook Time: 9 minutes
  • Total Time: 49 minutes
  • Yield: 18-20 Cookies

Description

These Peppermint Cream Thumbprint Cookies are easy, delicious, and perfect for your holiday baking! They’re infused with peppermint flavor, filled with white chocolate ganache and topped with peppermint candy.

Ingredients

For the Cookies

  • ½ cup (113g) unsalted butter, at room temperature
  • 1/3 cup (63g) granulated sugar
  • 1 egg yolk
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 ½ cups (175g) all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon (15ml) milk

For the Filling

  • 2 ounces white chocolate bar (or chips)
  • 23 tablespoons (30–45 ml) heavy whipping cream
  • 1/4 cup chopped peppermint chocolate 

Instructions

For the Cookies

  1. Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.
  2. In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
  3. Next, add the egg yolk and the extracts and beat until well combined.
  4. Then, add the dry ingredients and beat until the dough starts to form. Add the milk and finish beating until the dough comes together.
  5. Using a small cookie scoop to portion out the dough into balls, then roll each one smooth between your hands. Place on the prepared baking sheet then use a teaspoon to press into the center of the cookie to create a cavity.
  6. Bake one tray at a time for 9-11 minutes until the bottoms of the cookies start to brown. Remove from oven, again use a teaspoon to press into the center of the cookie while it’s still warm. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.

Make the Filling

  1. Once the cookies have cooled, make the ganache. In a microwave-proof bowl, combine the white chocolate and heavy cream. Microwave in 30-second increments, stirring frequently until the chocolate is melted and smooth.
  2. Spoon the ganache into the center of each cookie. The ganache will harden as it cools. Sprinkle with the chopped peppermint candy while the ganache is still warm. 

Notes

  • White chocolate bars are preferred over chocolate chips whenever possible, as they melt down smoother and with less oil. 
  • Use Andes Peppermint crunch baking chips or chocolate bars, or you can chop up Hershey’s Candy Cane chocolate bars or kisses. 
  • Preparation tip! Prepare and freeze the cookies ahead of time, thaw and fill when ready. 
  • Storing: Fully assembled thumbprint cookies will last in an airtight container for 5-6 days. I like to keep mine in the fridge to prevent the ganache from softening up too much.
  • Freezing: To freeze the finished cookies, give the ganache a little bit of time to harden, then layer the cookies in an airtight container separated by sheets of parchment paper. 
Nutrition Information:
1 Cookie
155
9.4 g
26.6 mg
8.8 g
17.4 g
0.3 g
1.9 g
26.7 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

 

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