Simple Peppermint Bark Thumbprint Cookies

Here are my peppermint bark thumbprint cookies, with a rich chocolate cookie base, a smooth ganache filling, and crushed candy canes on top for that classic minty holiday flavor.

These cookies have become a December tradition in our house. The kids love helping crush the candy canes, and the combination of chocolate and peppermint reminds me of those peppermint bark treats you see everywhere during the holidays, but in cookie form.

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What Kind of Chocolate Should I Use?

For the ganache filling in these thumbprint cookies, you’ll want to use a good quality semi-sweet chocolate bar rather than chocolate chips. Chocolate bars melt more smoothly because they don’t contain stabilizers like chips do, which means you’ll get a silkier, creamier ganache. Look for a chocolate bar with around 60% cacao content – anything higher might be too bitter to balance with the peppermint flavor. If you can’t find a 4-ounce bar, just weigh out 113 grams from a larger bar, or use about 3/4 cup of chopped chocolate. Brands like Ghirardelli, Lindt, or even a good store brand will work perfectly fine here.

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Options for Substitutions

While these cookies are pretty specific to get that perfect peppermint bark flavor, here are a few swaps you can make:

• Unsweetened cocoa powder: If you only have Dutch-processed cocoa, you can use it here. Just know your cookies might be slightly darker in color and a bit less tangy in flavor.
• Brown sugar: You can use all granulated sugar instead, but your cookies will be a little less chewy and won’t have that slight molasses note. If you do this, use 2/3 cup granulated sugar in place of the brown sugar.
• Peppermint extract: This is really the star of the show, so I wouldn’t skip it. But if you need to, you can use 1/4 teaspoon of peppermint oil instead – just remember it’s much stronger, so a little goes a long way.
• Heavy cream: Half-and-half works in a pinch for the ganache, though it won’t be quite as rich. Avoid using milk as it’s too thin and won’t set properly.
• Semi-sweet chocolate bar: You can use dark chocolate or milk chocolate depending on your preference. Chocolate chips work too, but chopped chocolate bars melt more smoothly for ganache.
• Candy canes: Regular peppermint candies or starlight mints can replace candy canes – just crush them the same way.

Watch Out for These Mistakes While Baking

The biggest mistake with thumbprint cookies is pressing the indentation too soon after baking, which can cause the cookies to crack and crumble – wait until they’ve cooled for about 5 minutes on the baking sheet so they’re firm enough to handle.

Another common error is making the thumbprint too shallow, which doesn’t leave enough room for the ganache filling, so press down firmly with your thumb (about halfway through the cookie) while the dough is still slightly warm.

To keep your ganache from becoming too thick or grainy, make sure your heavy cream is heated until it just starts to simmer before pouring it over the chopped chocolate, and let it sit for a minute before stirring.

Finally, add the crushed candy canes right before serving rather than hours in advance, since the moisture from the ganache can cause them to dissolve and lose their crunch.

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What to Serve With Peppermint Bark Thumbprint Cookies?

These cookies are perfect for a holiday cookie platter alongside other festive treats like sugar cookies, gingerbread, or chocolate chip cookies. They pair beautifully with a mug of hot chocolate or a warm cup of coffee, especially during the winter months when you want something cozy and sweet. If you’re putting together a dessert spread for a party, serve them with some vanilla ice cream or alongside brownies for a chocolate-peppermint dessert bar. They also make great gifts when packed in a tin with parchment paper between the layers, so the chocolate ganache and candy cane topping stays nice and pretty.

Storage Instructions

Store: These cookies stay fresh in an airtight container at room temperature for up to 5 days. Just make sure the ganache has fully set before stacking them, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze the baked and filled cookies for up to 2 months in a freezer-safe container. Let them thaw at room temperature for about 30 minutes before serving. The candy cane pieces might lose a tiny bit of their crunch after freezing, but they still taste great!

Make Ahead: Want to get a head start? You can make the cookie dough up to 3 days in advance and keep it covered in the fridge, or freeze the shaped dough balls for up to 3 months. The ganache filling can be made a day ahead and stored in the fridge, then gently rewarmed before filling the cookies.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 340-360 g

Ingredients

For the cookies:

• 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 large egg (room temperature)
• 1/2 cup brown sugar (packed)
• 1/2 tsp peppermint extract (for festive flavor)
• 1/2 tsp baking soda
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup unsweetened cocoa powder (natural cocoa for richer chocolate flavor)
• 2/3 cup granulated sugar, divided (for rolling dough)
• 2 tsp milk
• 1 tsp vanilla extract
• 1/4 tsp salt

For the ganache filling:

• 4 oz semi-sweet chocolate (chopped into small pieces for even melting)
• 1/2 cup heavy cream (heated until steaming)
• 1/4 cup crushed candy canes (finely crushed for easy mixing)
• 1/8 tsp peppermint extract (adds minty finish)

Step 1: Prepare Mise en Place and Dry Ingredients

• 1.5 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Measure out all ingredients and bring the butter and egg to room temperature—this ensures smooth mixing and better texture in your cookies.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Set this dry mixture aside.

Having everything measured and ready will make the next steps flow seamlessly.

Step 2: Cream Butter and Sugars

• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/3 cup granulated sugar

In a large bowl, beat the softened butter with the brown sugar and 1/3 cup of granulated sugar for about 2 minutes until light and fluffy.

This creaming process incorporates air into the dough, which helps the cookies rise slightly and create a tender texture.

Scrape down the bowl halfway through to ensure even mixing.

Step 3: Build the Cookie Dough

• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 2 tsp milk
• dry ingredient mixture from Step 1

Add the room temperature egg, vanilla extract, and 1/2 tsp peppermint extract to the creamed butter mixture and beat for 1 minute until well combined.

Pour in the dry ingredient mixture from Step 1 along with the milk and mix on low speed until just combined—don’t overmix, as this can make the cookies tough.

I like to finish mixing by hand with a spatula to ensure all the cocoa powder is fully incorporated without overdeveloping the gluten.

Step 4: Shape and Chill the Dough

• cookie dough from Step 3
• 1/3 cup granulated sugar

Roll the dough into 1-inch balls and coat each one by rolling in the remaining 1/3 cup granulated sugar.

Place the sugar-coated balls on a parchment-lined baking sheet, spacing them about 2-3 inches apart.

Refrigerate for at least 2 hours, or freeze for 1 hour if you’re short on time.

Chilling the dough prevents excessive spreading during baking and helps the cookies maintain their shape for the thumbprint indent.

Step 5: Bake the Cookies and Create Indents

• chilled cookie dough from Step 4

Preheat your oven to 350°F while the dough chills.

Once preheated, remove the chilled dough balls from the refrigerator and gently press your thumb or the back of a small spoon into the center of each cookie to create a thumbprint indent—don’t press all the way through to the bottom.

Bake for 12-14 minutes until the edges are set but the centers still look slightly underbaked.

Remove from the oven and immediately press into the warm cookies again with your thumb to deepen the indent, then let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Make the Peppermint Chocolate Ganache

• 4 oz semi-sweet chocolate
• 1/2 cup heavy cream
• 1/8 tsp peppermint extract

While the cookies cool, prepare the ganache filling.

Place the chopped semi-sweet chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it’s steaming and just starting to simmer (don’t let it boil).

Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes—the residual heat will soften the chocolate.

Gently stir until smooth and fully melted, then stir in the remaining 1/8 tsp peppermint extract.

Let the ganache cool for about 10 minutes until it reaches a spoonable consistency but is still warm enough to settle nicely into the cookie indents.

Step 7: Fill and Finish the Cookies

• cooled cookies from Step 5
• peppermint chocolate ganache from Step 6
• 1/4 cup crushed candy canes

Once the ganache has cooled slightly, spoon 1/2 to 1 teaspoon of the ganache into each cookie’s indent.

While the ganache is still soft, sprinkle the top of each filled cookie with crushed candy canes.

I find that finely crushed candy canes mix in more evenly and look more elegant than larger pieces.

Allow the ganache to set completely at room temperature or in the refrigerator for faster setting, and your peppermint bark thumbprint cookies are ready to enjoy!

Simple Peppermint Bark Thumbprint Cookies

Delicious Simple Peppermint Bark Thumbprint Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 41 minutes mins

Cook Time 1 hour hr 24 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

For the cookies:

• 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 large egg (room temperature)
• 1/2 cup brown sugar (packed)
• 1/2 tsp peppermint extract (for festive flavor)
• 1/2 tsp baking soda
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup unsweetened cocoa powder (natural cocoa for richer chocolate flavor)
• 2/3 cup granulated sugar, divided (for rolling dough)
• 2 tsp milk
• 1 tsp vanilla extract
• 1/4 tsp salt

For the ganache filling:

• 4 oz semi-sweet chocolate (chopped into small pieces for even melting)
• 1/2 cup heavy cream (heated until steaming)
• 1/4 cup crushed candy canes (finely crushed for easy mixing)
• 1/8 tsp peppermint extract (adds minty finish)

Instructions

 

• Measure out all ingredients and bring the butter and egg to room temperature—this ensures smooth mixing and better texture in your cookies. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside. Having everything measured and ready will make the next steps flow seamlessly.
• In a large bowl, beat the softened butter with the brown sugar and 1/3 cup of granulated sugar for about 2 minutes until light and fluffy. This creaming process incorporates air into the dough, which helps the cookies rise slightly and create a tender texture. Scrape down the bowl halfway through to ensure even mixing.
• Add the room temperature egg, vanilla extract, and 1/2 tsp peppermint extract to the creamed butter mixture and beat for 1 minute until well combined. Pour in the dry ingredient mixture from Step 1 along with the milk and mix on low speed until just combined—don't overmix, as this can make the cookies tough. I like to finish mixing by hand with a spatula to ensure all the cocoa powder is fully incorporated without overdeveloping the gluten.
• Roll the dough into 1-inch balls and coat each one by rolling in the remaining 1/3 cup granulated sugar. Place the sugar-coated balls on a parchment-lined baking sheet, spacing them about 2-3 inches apart. Refrigerate for at least 2 hours, or freeze for 1 hour if you're short on time. Chilling the dough prevents excessive spreading during baking and helps the cookies maintain their shape for the thumbprint indent.
• Preheat your oven to 350°F while the dough chills. Once preheated, remove the chilled dough balls from the refrigerator and gently press your thumb or the back of a small spoon into the center of each cookie to create a thumbprint indent—don't press all the way through to the bottom. Bake for 12-14 minutes until the edges are set but the centers still look slightly underbaked. Remove from the oven and immediately press into the warm cookies again with your thumb to deepen the indent, then let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• While the cookies cool, prepare the ganache filling. Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it's steaming and just starting to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes—the residual heat will soften the chocolate. Gently stir until smooth and fully melted, then stir in the remaining 1/8 tsp peppermint extract. Let the ganache cool for about 10 minutes until it reaches a spoonable consistency but is still warm enough to settle nicely into the cookie indents.
• Once the ganache has cooled slightly, spoon 1/2 to 1 teaspoon of the ganache into each cookie's indent. While the ganache is still soft, sprinkle the top of each filled cookie with crushed candy canes. I find that finely crushed candy canes mix in more evenly and look more elegant than larger pieces. Allow the ganache to set completely at room temperature or in the refrigerator for faster setting, and your peppermint bark thumbprint cookies are ready to enjoy!