Chocolate Peppermint Thumbprint cookies!!!
Melt-in-your-mouth? Heck ya.
Party ready with all that sparkle?? Amen! And just in time for the holidays!
Ready for one of the easiest and FUNnest recipes ever?!
These babies are everything you love in a bite-sized dessert and they’re completely free from:
- tree nuts
- animal product
If you’ve ever had a buttery Petit Four cookie, these Chocolate Peppermint Thumbprint cookies taste just like it!! The velvety-ness and melt-in-your-mouth crumbly perfection that you experience with every bite is unlike any other.
This has to be one of my favorite all-time cookies on this blog. I promise they will not disappoint. And they’re so much fun to make. The cookie dough is soft, the whole process from start to finish is simple enough for anyone to do! You’re gonna love it!
To top it off, chocolate and mint are such a classic combo – a perfect pairing.
Remember this Chocolate Peppermint Bunt Cake I made around this time a couple of years ago? An absolute stunner. And supremely decadent!!
You can bet I’ll be making it again during the holiday break! SO good!!
Now back to the star of this post.
You don’t need equipment to make these delicious cookies. None. All you need are your hands and a few minutes to
play with make the dough, which resembles play-dough in texture by the way – who doesn’t love that?
They’re so easy to make it’s almost ridiculous if you don’t end up making them for the holidays. Or any time of the year, in fact.
And they’re also super versatile. Not a fan of mint? skip it and keep it chocolatey. Is there a birthday party you’re hosting or going to? Add sprinkles. Love mint and candy canes? Add as much as you can fit on top of the chocolate ganache!!
What I’m trying to say here is they’re AWESOME however you choose to have them.
And yes, I said ganache ;)
If you’re planning on baking delicious desserts to gift to loved ones, friends, teachers, and neighbors this holiday season, be sure to add these Chocolate Peppermint Thumbprint Cookies to the mix. You’ll be so glad you did… and more importantly, so will the receiver of your labor of love :)
As always, when you make this or any of my recipes, remember to rate, comment, and share with everyone you know, especially those who have to refrain from certain foods because of allergies. And tag @nodairynocry and #nodairynocry on Insta and FB so I can see your creations!
I LOVE reading your comments and drooling over your delicious pics!
For a quick “video” on how to make these cookies, check out my Insta stories. I’ll have it saved under the How-To’s highlights!
Happy holidays from my family to yours. Catch you on the blog next time. xx
Chocolate Peppermint Thumbprint Cookies
- 2 C flour
- 1 1/2 C icing sugar
- 1/3 C cocoa powder
- 1 Tsp baking soda
- 3/4 Tsp sea salt
- 2 Tsp vanilla extract
- 1 1/3 C coconut oil, preferably unrefined
- granulated sugar, optional
- 1/3 C plus 2 Tbsp dairy free semi-sweet or dark chocolate chips
- 3 Tbsp coconut cream, room temp/warmed up
- 3 1/2 Tbsp maple syrup or honey
- pinch sea salt
- 1+- candy cane, crushed
For the Cookies
- Have a large baking sheet lined with parchment paper. Set aside.Fill a small bowl with granulated sugar. Set aside.
- In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt.
- Next, add coconut oil and vanilla, and using your hand while steading the bowl with the other hand, work the oil into the flour mix until you get a nice, soft, 'play-dough'- like texture.
- Using a 1" ice cream scoop (optional but best for uniform results), scoop dough and place in the palm of your hands. Roll until you get a smooth round ball with no cracks.
- Roll the dough in sugar (optional), then while holding the ball in one palm, take the back of a wooden spoon or small measuring spoon and gently make a deep-ish indent in the centre of the ball. About halfway towards the bottom of the cookie. Place on the prepared baking sheet. Repeat steps 4-6 until all dough is used up. Be sure to space the cookies out evenly on the baking sheet, about 1 1/2" apart.
- Place baking sheet in the freezer for 15 minutes. Preheat your oven at this time to 350F.
- Remove baking sheet from the freezer and place in the preheated oven and bake cookies for 10 minutes. Remove cookies from the oven and allow cookies to cool before adding the chocolate filling.
To Make Chocolate Filling
- When cookies have cooled, make the filling.In a heatproof bowl over simmering water (double boiler), melt chocolate. Once melted, add coconut cream and whisk well to combine.
- Add remaining ingredients and continue whisking well until chocolate filling is velvety smooth.
- Remove chocolate filling from heat and using a small spoon, start filling your cookies immediately. You want to do this before the ganache has a chance to cool and thicken.
- Top with crushed candy canes. (Or sprinkles!)