Chocolate peppermint thumbprint cookies are a festive holiday treat! A rich chocolate filling and candy cane sprinkles make these cookies stand out.
Do you love to bake during the holiday season? Or does it feel like a chore?
I enjoy baking Christmas cookies, and I think part of the reason is that I choose simple recipes. These chocolate peppermint thumbprints are about as fancy as I get, and even though they look really pretty, they are so easy to make!
The dough is a simple chocolate sugar cookie dough, the filling is just melted chocolate chips, and once you add a few candy cane sprinkles on top, each cookie looks very festive and fun.
There’s something about thumbprint cookies that just says Christmas, isn’t there? If you aren’t crazy about the combination of chocolate and peppermint, try coconut and chocolate, or even coconut with a bit of your favorite jam.
How long can you keep chocolate peppermint thumbprint cookies?
These cookies can be stored in an airtight container for about 5 days. If your house is very warm, you may want to store them in the refrigerator to keep the chocolate firm.
How do you make chocolate thumbprint cookies?
- Make the chocolate cookie dough.
- Roll the dough into balls, and place on a cookie sheet. Press your thumb or the back of a teaspoon into each ball.
- Bake at 350 degrees, then allow the cookies to cool. Fill each cookie with melted chocolate.
- Sprinkle crushed candy canes on top of the melted chocolate.
You can modify this chocolate peppermint thumbprint cookie recipe by:
- using sprinkles instead of candy canes
- using white chocolate chips
- using regular flour instead of gluten free flour
- using regular butter instead of dairy free butter
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Chocolate Peppermint Thumbprint Cookies (Gluten Free, Vegan).
These chocolate peppermint thumbprint cookies are a festive holiday treat that's gluten free and vegan!
- 5/8 cup vegan buttery spread 1/2 cup plus 2 Tablespoons
- 1/2 cup brown sugar
- 1/8 cup organic cane sugar
- 2 Tablespoons unsweetened apple sauce
- 2 Tablespoons non-dairy milk
- 1 1/4 cups gluten free flour
- 1/2 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup dairy free mini chocolate chips
- 3 candy canes crushed
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream the vegan buttery spread, brown sugar, and organic cane sugar together on medium speed.
Add the applesauce and non-dairy milk, mix on low speed.
Add the gluten free flour, cocoa powder, salt, and baking powder. Mix on low speed until combined.
Roll the dough into one inch balls. Place on the cookie sheet and make an indentation using your thumb or the back of a teaspoon measure.
Bake at 350 degrees for 8-9 minutes. If they have puffed up, you may need to make another indentation with the back of the teaspoon. Allow to cool on the cookie sheet before moving to a tray.
Put the chocolate chips in a microwave safe bowl and microwave for 60 seconds. Stir. If they aren't fully melted, microwave in 10 second intervals until they are melted.
Spoon a little of the melted chocolate into each cookie. Sprinkle crushed candy canes on top.
Repeat steps 4-8 with remaining dough.
As the cookies cool, the chocolate will firm up. Store in an airtight container. If your house is very warm, you may want to store them in the refrigerator.
If you aren't dairy free, go ahead and use regular butter.
If you aren't gluten free, you can use regular flour. The cookies will probably spread out a bit more with regular flour.
Store cookies in an airtight container. They should stay fresh for 4-5 days.