Chocolate Peppermint Thumbprints

These Chocolate Peppermint Thumbprints are a festive delight, perfect for holiday gatherings or gifting. Featuring buttery red-and-white swirled shortbread cookies, a luscious dark chocolate filling infused with peppermint, and a sprinkle of crunchy candy canes, this recipe combines classic holiday flavors with a stunning presentation.

Why You Will Love Chocolate Peppermint Thumbprints

Festive Appearance: The red and white marbled dough creates a stunning visual effect.
Irresistible Flavor: Buttery shortbread, rich chocolate, and refreshing peppermint in every bite.
Perfect for the Holidays: Great for cookie swaps, gift boxes, or dessert platters.
Customizable: Adjust the peppermint flavor or use different toppings for variety.
Make-Ahead Friendly: These cookies keep well, making them ideal for early holiday prep.

Ingredients Notes for Chocolate Peppermint Thumbprints

These cookies feature a simple shortbread dough paired with a rich, chocolatey filling.

For the Cookies

½ cup (113g) unsalted butter: Provides richness and the signature shortbread texture.
⅓ cup (67g) granulated sugar: Adds just enough sweetness.
½ teaspoon vanilla extract & ¼ teaspoon almond extract: Combine for a warm, nuanced flavor.
1 cup + 2 tablespoons (141g) all-purpose flour: Forms the structure of the cookies.
1½ tablespoons (15g) cornstarch: Ensures a tender, melt-in-your-mouth texture.
¼ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
Red food coloring: Creates the festive marbled effect.

For the Filling

3½ ounces (100g) dark or semisweet chocolate: Choose a good-quality chocolate for the best flavor.
½ tablespoon (7g) butter: Adds gloss and smoothness to the filling.
½ tablespoon corn syrup: Prevents the chocolate from setting too hard.
½ teaspoon peppermint extract: Infuses the filling with holiday cheer.
Crushed candy canes: Provides crunch and a pop of color.

Kitchen Equipment Needed

Stand mixer or hand mixer
Baking sheets lined with parchment paper
Small cookie scoop
Measuring spoons or a melon baller for indentations
Double boiler or microwave-safe bowl for melting chocolate
Wire rack

How to Make Chocolate Peppermint Thumbprints

1. Prepare the Dough

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a mixing bowl, beat butter and sugar until fluffy (1–2 minutes). Mix in vanilla and almond extracts.
Add flour, cornstarch, and salt, mixing on low until a dough forms. If crumbly, knead until smooth.
Divide the dough in half. Color one half red with food coloring and leave the other plain.

2. Shape the Cookies

Use a small scoop to portion both doughs into 1-inch balls. Combine half of a red ball with half of a white ball to create a swirl. Roll into smooth balls.
Arrange on baking sheets, leaving 2 inches of space between cookies. Slightly flatten with your hand, then press a thumbprint or use a rounded measuring spoon to create an indentation.
Freeze the cookies on the baking sheet for 10 minutes.

3. Bake the Cookies

Bake for 10–12 minutes, until puffed and just beginning to brown on the bottoms.
While warm, re-form the indentations with the same tool used earlier. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Chocolate Filling

Melt chocolate, butter, and corn syrup in a double boiler or microwave (50% power, 30-second intervals). Stir until smooth.
Mix in peppermint extract to taste.

5. Assemble the Cookies

Spoon or pipe the chocolate filling into the thumbprints. Sprinkle crushed candy canes over the top.
Let set at room temperature or briefly chill in the refrigerator.

Serving and Storage Tips

Serving: These cookies are best enjoyed at room temperature. Serve with hot cocoa or coffee for a cozy holiday treat.
Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze and thaw as needed.

Variations and Substitutions

White Chocolate Peppermint: Replace dark chocolate with white chocolate for a sweeter filling.
Nutty Addition: Add finely chopped nuts like pistachios or hazelnuts to the filling for extra texture.
Holiday Colors: Experiment with green food coloring or skip the marbling for a simpler look.

Helpful Notes

Avoid Cracking: Don’t press too hard when forming indentations to keep the dough smooth.
Use High-Quality Extracts: Opt for pure peppermint extract (oil-based) for the best flavor.
Even Melting: Stir the chocolate frequently while melting to prevent scorching.

Tips from Well-Known Chefs

Ina Garten: “Chill your dough briefly if it’s too soft to handle—it makes rolling and shaping easier.”
Mary Berry: “Always re-form the indentations while the cookies are still warm for a clean and professional look.”
Jacques Torres: “Use couverture chocolate for a truly luxurious filling.”

Frequently Asked Questions (FAQ)

1. Can I use salted butter?
Yes, but reduce or omit the additional salt to keep the flavors balanced.

2. Can I make these ahead?
Absolutely! The dough can be prepared and chilled up to 2 days in advance or frozen for up to 1 month.

3. What if I don’t have corn syrup?
Skip it, but note that the chocolate filling may set firmer. Add a splash of cream for a softer consistency.

4. Can I use milk chocolate instead of dark?
Yes! Milk chocolate will make the filling sweeter and less intense.

5. How do I get consistent marbling?
Mix the red and white doughs gently without over-blending to maintain distinct swirls.

Chocolate Peppermint Thumbprints are as beautiful as they are delicious, perfect for spreading holiday cheer. Happy baking!