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closeup of thumbprint cookies in a white serving bowl

Peppermint Cream Thumbprint Cookie

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  • Author: Julianne Dell
  • Prep Time: 40 minutes
  • Cook Time: 9 minutes
  • Total Time: 49 minutes
  • Yield: 18-20 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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.


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 


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. 


  • 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. 


  • Serving Size: 1 Cookie
  • Calories: 155
  • Sugar: 9.4 g
  • Sodium: 26.6 mg
  • Fat: 8.8 g
  • Carbohydrates: 17.4 g
  • Fiber: 0.3 g
  • Protein: 1.9 g
  • Cholesterol: 26.7 mg