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These chocolate peppermint thumbprint cookies satisfy several of my flavor cravings. This recipe will undoubtedly become one of your favorites because it’s easy and delicious.
I grew up in a family of foodies. Not only did the women gather in the kitchen to cook, but the men also participated.
Most of the time, the guys were outside cranking the ice cream machine or watching my grandpa fry catfish. My grandma didn’t want the smell of fish inside the house, but she sure did love to eat it.
You only need 3 ingredients for the base or main part of the cookie—chocolate cake mix, eggs, and oil. I used gluten-free cake mix, but you can use regular. The results will basically be the same.
Then you need 3 ingredients for the filling—white (vanilla) frosting, peppermint flavoring, and peppermint candy.
These are unquestionably some of the easiest cookies you’ll ever make. But other people won’t know unless you tell them.
How to Make Chocolate Peppermint Thumbprint Cookies
First of all, mix the cake mix, eggs, and oil until they’re well blended. Stick the cookie dough in the fridge for a few minutes. This makes the dough less sticky and easier to work with.
After you pull the cookie dough out of the refrigerator, form it into small balls about half the size of golf balls. Next, press the center of each cookie dough ball with your thumb.
Bake until they’re done. Remove them from the oven and allow them to cool.
While they’re cooling, combine the frosting, peppermint flavoring, and crushed candy. I put the candy in a plastic bag and crushed it with a rolling pin. I would have used the food processor, but I wanted large chunks.
After the cookies have cooled completely, scoop the icing into the center of each cookie. Finally, you have some of the most delicious cookies you’ll ever eat.
Okay, maybe I say that about all cookies, but these are definitely among my favorites.
Unfortunately, the cookies looked a little bit messy the first time I made them because the frosting kept sticking to the spoon. I should have put the frosting in the fridge before scooping it into the cookies.
Although I was tempted to toss them and start over, my frugal nature got the best of me. This is how the cookies look when they’re not perfect. But they still taste wonderful!
Even when they’re a tad messy, if you put them on a plate, they’ll disappear quickly!
I took my own advice with my second batch of cookies. These certainly look much less messy since I put the frosting in the fridge before filling them.
If you like this recipe, you’ll love these butterscotch pecan cookies.
- 1 chocolate cake mix (regular or gluten-free)
- 2 eggs
- 1/3 cup of oil (1/4 cup of oil for gluten-free)
- 1/2 cup of white frosting
- 1 teaspoon of peppermint flavoring
- 1/2 cup of crushed peppermint candies
- Preheat oven to 350. Line the bottom of a cookie sheet with silicone liners or parchment paper.
- In a medium-size mixing bowl, combine the cake mix, eggs, and oil. Stir until the batter is well blended. It will be thick, but that’s fine because it’s cookie dough.
- Refrigerate the dough for about 10 minutes.
Remove the dough from the refrigerator and form into small balls, about half the size of a golf ball.
- Press your thumb into the middle of each ball to form the thumbprint.
- Bake for 10 minutes. Remove from the oven and allow the cookies to cool to room temperature.
- While the cookies are cooling, combine the frosting, peppermint flavoring, and 3/4 of the crushed peppermint candy.
- After the cookies have cooled, spoon the frosting mixture into the thumbprint of each cookie.
- Scatter the remaining peppermint candy over the top and gently press into the frosting.
Please note that you need less oil when using a gluten-free cake mix.
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- WALFOS Silicone Spatula Set - 600°F High Heat Resistant Non-Stick Silicone Spoon & Spatulas for Baking,Cooking and Mixing - Strong Stainless Steel Core Design (4-Piece Set) - BPA Free & Food Grade
- Trudeau Melamine Mixing Bowls, Set of 3
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Amount Per Serving Calories 241 Total Fat 19g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 16g Cholesterol 47mg Sodium 83mg Carbohydrates 17g Net Carbohydrates 0g Fiber 0g Sugar 14g Sugar Alcohols 0g Protein 2g