These rich chocolate thumbprint cookies put a festive spin on a classic. The dough combines melted chocolate and cocoa powder for deep chocolate flavor, and the cookies are rolled in seasonal sanding sugar or sprinkles before being filled with a peppermint schnapps–flavored filling. They’re ideal for holiday gatherings, office parties, or adults-only cookie exchanges.
Chocolate Thumbprint Cookies with Peppermint Filling are easy to make and showy on the cookie plate. The dough stays soft and pliable thanks to a small amount of light corn syrup, which helps when forming the center indentation that will hold the filling.
Once the dough is mixed and chilled, portion it into small scoops, roll into balls, then coat in red and green sanding sugar or sprinkles. Sanding sugar retains its sparkle and color during baking, making the cookies look festive straight from the oven.
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Chocolate Thumbprint Cookies for the Holidays
Thumbprint cookies are defined by a soft cookie rolled in sugar with a well pressed into the center for a sweet filling. In this version the classic holiday pairing of chocolate and peppermint creates a seasonal flavor profile that’s both familiar and festive.
The cookie dough combines butter, granulated sugar, a touch of corn syrup, eggs, vanilla, melted unsweetened chocolate, flour, cocoa powder, and leavening. Chilling the dough for at least an hour firms the texture, concentrates flavor, and prevents excessive spreading in the oven—important for preserving the thumbprint shape.
After chilling, scoop dough into roughly 1-inch balls, roll them in sanding sugar, and place them on parchment-lined baking sheets. Bake until the tops crack slightly, then let the cookies rest on the pan for a couple of minutes before making the indentation with your thumb or the back of a spoon. Making the well while the cookies are still warm creates a deeper, more lasting cavity for the filling than pressing the indentation before baking.
Peppermint Schnapps Filling
The peppermint filling is the highlight: a smooth, sweet center that echoes peppermint patties. It’s made from powdered sugar, softened butter, corn syrup, peppermint schnapps, and peppermint extract. The schnapps adds a cool, boozy note that balances the rich chocolate cookie. For an alcohol-free version, omit the schnapps and increase the peppermint extract to 1 teaspoon.
When the cookies are completely cool, pipe or spoon the peppermint filling into each well. A piping bag with a medium round tip makes this quick and neat, but a resealable plastic bag with a small corner snip or a spoon also works well.
FAQs
Can these cookies be made in advance?
Yes. Store baked, unfilled cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage and thaw before filling. Keep the peppermint filling refrigerated in a sealed container for up to a week; bring it to room temperature and stir well before piping.
Can these cookies be made without alcohol?
Yes. Omit the Peppermint Schnapps and double the peppermint extract to 1 teaspoon for an alcohol-free, kid-friendly version with plenty of mint flavor.
Can I substitute the corn syrup in the cookie dough?
Corn syrup helps produce a soft, malleable cookie that holds the indentation well. If you don’t have corn syrup, you can try substituting an equal amount of honey, though it may alter the flavor. Do not replace corn syrup with granulated sugar, as that will change the dough’s texture. For the peppermint filling, corn syrup is important for texture, so substitutions are not recommended.
Does the cookie dough need to be chilled prior to baking?
Yes. Chilling the dough for at least one hour improves texture by allowing the flour to hydrate and the fat to firm up, which concentrates flavor and prevents excessive spreading—especially important for thumbprint cookies to keep a well-defined center.
Like this recipe? Follow me on Pinterest for more ideas and pin any image in this post to save the recipe for later.
Here are a few other holiday cookie ideas to try alongside these thumbprints:
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White Chocolate Peppermint Chocolate Chip Cookies
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Cranberry Orange Shortbread Cookies
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Kourabiedes – Greek Cookies
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Ode to Panettone Cookies
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Chocolate Thumbprint Cookies with Peppermint Filling
Rich chocolate cookies rolled in seasonal sanding sugar and filled with a peppermint schnapps–flavored filling. Makes an excellent holiday cookie for parties and exchanges.
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Red and green sanding sugar or sprinkles
Peppermint Filling
- 3 ½ cups powdered sugar
- ¼ cup unsalted butter, softened
- ⅓ cup light corn syrup
- 1 tablespoon Peppermint Schnapps (optional)
- ½ teaspoon peppermint extract
Instructions
Chocolate Thumbprint Cookies
- Beat butter, granulated sugar, and corn syrup until light and fluffy. Add eggs and vanilla, then beat in melted chocolate until incorporated.
- Whisk together flour, cocoa, baking soda, baking powder, and salt. Gradually add to the butter mixture on low speed until just combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in sanding sugar or sprinkles, and place 2 inches apart on prepared pans.
- Bake until tops are slightly cracked, 8–10 minutes. Cool on pans 2–3 minutes, then make an indentation in the center while still warm. Transfer to a wire rack to cool completely.
Peppermint Filling
- Beat powdered sugar, butter, corn syrup, schnapps (if using), and peppermint extract on low, increasing to medium, until smooth. Store in an airtight container until ready to use.
- Pipe or spoon filling into the center of each cooled cookie.
Notes
- Store unfilled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage. Refrigerate filling for up to 1 week; bring to room temperature and stir before using.
- For an alcohol-free version, omit schnapps and increase peppermint extract to 1 teaspoon.
