By Becky Hardin
Updated Sep 26, 2025
Chocolate Peppermint Cookies are a festive and delicious treat. Chocolatey, and with just the right amount of peppermint flavor, I can never stop at just one! Their bright festive color and minty flavor make them one of my go-to options for the holidays.
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5-Star Review
“This cookie was a hit with my family! So delicious!” -Pam
Easy Chocolate Peppermint Cookie Recipe
These chocolate peppermint cookies just scream CHRISTMAS. I love the iconic combination of peppermint and chocolate for the holidays. It’s the absolute best!
I’m so excited to start making Christmas cookies and desserts, honestly, it is really my favorite time of year! The big day is almost here, and I know I’ll need something sweet and chocolatey to fill my holiday cravings. These Chocolate Peppermint Cookies are exactly what I’ve been dreaming of, and they’re easy to make, too.
Whether I’m baking for Santa, a holiday party, a cookie exchange, or just to enjoy on Christmas Day, these chocolate peppermint cookies always hit the spot.
Ingredients1x2x3x
- ▢ 2 cups all-purpose flour 240g
- ▢ 2 tsp baking powder 8g
- ▢ ½ tsp kosher salt
- ▢ ¾ cup canola oil 150g, or use vegetable oil or butter
- ▢ ¾ cup unsweetened cocoa powder 63g
- ▢ 2 cups granulated sugar 400g
- ▢ 4 large eggs 200g
- ▢ 2 tsp pure vanilla extract 8g
- ▢ 10 oz. Andes peppermint crunch baking chips 283 g, chopped in half, crushed candy canes also wor
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside. 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes. ¾ cup canola oil, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar
- Add eggs, one-at-a-time, mixing well after each addition. 4 large eggs
- Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough. 2 tsp pure vanilla extract
- Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
- Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
- Spray a tablespoon and your hands with nonstick spray—the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet. 10 oz. Andes peppermint crunch baking chips
- Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
- Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Becky’s Tips
- You can use any kind of unsweetened cocoa powder in this recipe. Use natural for a more natural taste, or use Dutch-process for a deeper flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Peppermint Cookies Step by Step
Get a baking sheet ready: Line a cookie sheet with a piece of parchment paper and set aside.
Prepare the cookie dough : Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp kosher salt.
In a separate bowl, cream together ¾ cup canola oil, ¾ cup unsweetened cocoa powder, and 2 cups granulated sugar. Mix in 4 eggs (one at a time), then add 2 tsp vanilla extract. Then, finally, stir the flour mixture into the wet mixture.
Refrigerate the dough : Spray a container with cooking spray, then place the dough in it. Spray plastic wrap with the cooking spray, then place it over the container, and cover it with a lid. The dough needs to be refrigerated for at least 3 hours, or you can let it sit overnight.
Get the oven going: Once you are ready to bake the cookies, preheat the oven to 350°F and chop up the peppermint baking chips into about half the original size.
Make the cookies : Roll the chocolate cookie dough into 1-inch balls, then roll the balls into the peppermint chips. Line them up on the cookie sheet and bake 10-11 minutes.
How to Store
These cookies will last up to 1 week in an airtight container at room temperature, or you can freeze them for up to 3 months. Thaw on the kitchen counter until soft enough to eat.
Serving Suggestions
I like to serve these holiday cookies with other Christmas cookies like these colorful M&M Christmas cookies , these festive-looking splatter paint Christmas cookies , and these cutout Christmas sugar cookies .
more peppermint treat ideas
Chocolate Thumbprint Cookies (Salted Caramel or White Chocolate Peppermint)
Slow Cooker Peppermint Hot Chocolate Recipe
Peppermint Cheesecake Brownies (Peppermint Brownies)
Copycat Pepperidge Farm Milano Slices Cookies (Chocolate Peppermint)
Peppermint Chocolate Crinkle Cookies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- 2 cups all-purpose flour 240g
- 2 tsp baking powder 8g
- ½ tsp kosher salt
- ¾ cup canola oil 150g, or use vegetable oil or butter
- ¾ cup unsweetened cocoa powder 63g
- 2 cups granulated sugar 400g
- 4 large eggs 200g
- 2 tsp pure vanilla extract 8g
- 10 oz. Andes peppermint crunch baking chips 283 g, chopped in half, crushed candy canes also wor
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside. 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes. ¾ cup canola oil, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar
- Add eggs, one-at-a-time, mixing well after each addition. 4 large eggs
- Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough. 2 tsp pure vanilla extract
- Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
- Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
- Spray a tablespoon and your hands with nonstick spray—the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet. 10 oz. Andes peppermint crunch baking chips
- Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
- Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.
Notes
- You can use any kind of unsweetened cocoa powder in this recipe. Use natural for a more natural taste, or use Dutch-process for a deeper flavor.
Nutrition
By Becky Hardin
Published Dec 18, 2019
Chocolate Thumbprint Cookies make a great holiday cookie and they’re so easy to make! With this recipe, you get to choose from two flavors: Salted Caramel or White Chocolate Peppermint. Make both so everyone can choose their favorite!
Chocolate Thumbprint Cookies
Make these chocolate thumbprint cookies with peppermint or caramel for the perfect holiday cookie!
I’m always looking for easy cookie recipes to make during the holiday season , because you can just never have enough! I make them for holiday parties, for dessert after the feast, as simple homemade gifts, and just for fun.
There’s just nothing like gathering your family to bake cookies together this time of year! It’s so much fun and it results in something delicious to eat. Yum!
I love these easy chocolate thumbprint cookies, especially since I’ve got two flavors to choose from. The salted caramel filling is delectably sweet and smooth, while the white chocolate peppermint just TASTES like Christmas . (If you want a third flavor, try our chocolate mint thumbprint cookies !)
Of course you don’t actually have to choose between the two. Make both flavors and eat one (or two) of each!
Choose Your Favorite Flavor
When I come up with a recipe, I like to get as much use out of it as possible. So I came up with two amazing filling flavors for these chocolate thumbprint cookies instead of just one. The more the merrier!
Cookies are such an easy thing to change up by adding different toppings, fillings, and flavors. These are especially easy to change, since you’re really just changing the little bit on top. Just bake a big batch of cookies, then fill each one with your preferred flavor.
Salted Caramel Cookies
Chocolate thumbprint cookies with caramel filling is like heaven in your mouth. The mix of the salted caramel with the chocolate is DELICIOUS.
Ingredients:
- Caramel
- Heavy Cream
- Flake Sea Salt
White Chocolate Peppermint Cookies
White chocolate always makes me think of winter, and peppermint definitely makes me think of Christmas. It’s the perfect flavor for a festive Christmas cookie!
Ingredients:
- White Chocolate Chips
- Crushed Peppermint
How to Make Chocolate Thumbprint Cookies
These chocolate cookies are so easy to make, and I just living filling them with the different flavors at the end. Pouring the caramel on top or pressing in the crushed peppermint is so satisfying, and of course they taste amazing!
The full recipe card is below, but here are a few quick tips:
- Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
- Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
- Use a greased 1/2 teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
- If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
- Let the cookies cool completely before adding the fillings.
- To Store: Keep these cookies in an airtight container and save up to 3 days.
Christmas Cookies
It doesn’t matter how many Christmas cookie recipes I have, I always want more! Sometimes you want the classics, sometimes you want to try something totally new. These thumbprint cookies with peppermint or caramel fit right in with the holiday spirit, so I highly recommend giving them a try.
Here are some of my other favorites to bake this time of year:
- Chocolate Peppermint Crinkle Cookies
- Christmas Butter Cookies with Powdered Sugar Icing
- Splatter Paint Christmas Cookies
- Chocolate Spritz Cookies
- Chocolate Butter Cookies
- Soft Gingerbread Cookies
- Christmas Sugar Cookies
- Copycat Milano Slice Cookies
- Raspberry Thumbprint Cookies
Get to baking with these tasty cookies! Everyone will love these. I’d love to hear which flavor is your favorite. Happy Holidays!
Check the recipe card below for full details on how to make chocolate thumbprint cookies. Enjoy!
Still need more cookie recipes? I’ve got you covered!
- Mom’s Peanut Butter Cookies are a classic.
- These Loaded Chocolate Chip Cookies are…well, LOADED with chocolate chips.
- These Peanut Butter Kiss Cookies are always a hit.
- I just LOVE these Chocolate Gooey Butter Cookies !
Ingredients1x2x3x
For the Chocolate Thumbprint Cookie Base
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ½ cup unsweetened cocoa powder 42 grams
- ▢ ½ teaspoon espresso powder
- ▢ ¼ teaspoon baking powder 1 gram
- ▢ ¼ teaspoon baking soda
- ▢ ½ teaspoon kosher salt
- ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
- ▢ 1 cup granulated sugar 200 grams
- ▢ 1 large egg 50 grams, room temperature
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ Turbinado or Demerara sugar for rolling
For the Salted Caramel Thumbprints
- ▢ 15 caramels 124 grams, such as Kraft Baking Caramels
- ▢ 1 tablespoon heavy cream 14 grams
- ▢ 1 teaspoon Flake Sea Salt such as Maldon
For the White Chocolate Peppermint Cookies
- ▢ ½ cup white chocolate chips 85 grams, melted
- ▢ 10 peppermint candies 50 grams, crushed, such as Brach’s Star Brites
Instructions
For the Cookie Base
- Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.
- In a medium bowl, whisk the flour, cocoa, espresso powder, baking powder, baking soda, and salt together; set aside. 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon espresso powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix just until incorporated. Add all flour mixture and mix on lowest speed just until no flour shows. 8 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1½ teaspoons pure vanilla extract
- Roll dough into 1-inch balls, then roll the balls into the Turbinado sugar. Set balls 2-inches apart on the prepared baking sheets. Turbinado or Demerara sugar
- Using a greased, rounded ½-teaspoon measuring spoon, make an indentation in the center of each ball of dough.
- Bake at 350°F until set about 10-12 minutes, switching and rotating sheets halfway through baking.
For the Salted Caramel Thumbprint Cookies
- Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted. 15 caramels, 1 tablespoon heavy cream
- When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations.
- Let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
- Fill each indentation with the melted caramel mixture and sprinkle with flake sea salt. Cookies are ready to eat when the caramel is set. 1 teaspoon Flake Sea Salt
For the White Chocolate Peppermint Thumbprint Cookies
- Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot. ½ cup white chocolate chips
- Place the peppermints in a quart-size, zipper-style plastic bag and use a rolling pin to crush to desired size. 10 peppermint candies
- When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations and let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
- Fill each indentation with the melted white chocolate and sprinkle with crushed peppermints. Lightly press the peppermint into the white chocolate. Let the cookies set until the white chocolate is firm.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Rolling Pin
Becky’s Tips
- Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
- Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
- Use a greased ½- teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
- If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
- Let the cookies cool completely before adding the fillings.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
