Chef Dale’s Chocolate Peppermint Thumbprint Cookies

Make a good impression this holiday season with a twist on classic thumbprint cookies. Chocolate and peppermint combine to create a truly decadent, easy-to-eat treat. Ready in just a few minutes, they make the perfect host gift, are a great addition to your dessert spread, and will be the star of your cookie exchange.

Prep Time:
15 min
Cook Time:
7 min


Nutrition Facts

Dry Ingredients

  • 1 1/2 cup (375 mL) all-purpose flour
  • 1/3 cup (75 mL) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1.25 mL) salt
  • 1/3 cup (75 mL) brown sugar
  • 5 tbsp (75 mL) semi-sweet chocolate chips
  • 1/3 cup (75 mL) granulated sugar
  • 2 mini candy canes

Wet Ingredients

  • 2 eggs
  • 7 tbsp (105 mL) soft butter
  • 3/4 tsp (4 mL) vanilla extract


  1. In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.

  2. Add in all dry ingredients except for candy canes. Beat until the dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth.

  3. Wrap dough in plastic wrap and let rest in the fridge for 1 hour. While dough is resting, finely chop up your candy canes for later. 

  4. Roll dough by 1 tbsp into 20 balls.

  5. Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in the middle of each ball about halfway down to form wells.

  6. Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6-8 minutes.

  7. When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces. Let cool and enjoy.