Chocolate Peppermint Thumbprint Cookie Cups

Chocolate Peppermint Thumbprint Cookie Cups

While searching for cookie recipes for my 12 weeks of Christmas Cookie posts I came across Abby Dodge’s Double Dark Chocolate Thumbprints on Fine Cooking. It’s a chocolate cookie with a dollop of chocolate on top in the middle and it looked to me like a Junior Mint sitting on top of a delicious chewy chocolate cookie.

The original recipe was a typical round cookie, but I thought it would be fun to make cookie cups in a mini muffin tin so they would be easier to fill and you could get more chocolate filling in the “thumbprint”.

Nielsen-Massey sent me a selection of their high quality extracts, including their Pure Peppermint Extract that I’ve been anxious to try.  I decided peppermint would add a wonderful holiday twist to Abby’s cookie recipe. I also used the Nielsen-Massey Madagascar Bourbon Pure Vanilla in this recipe, which is fabulous too.

These cookie cups taste similar to fudgy, chewy brownie bites with a mild peppermint flavor and luscious chocolate center. We all loved this cookie. I think it’s one of my better ideas. Bet you can’t eat just one!

Chocolate Peppermint Thumbprint Cookie Cups

Yield: about 4 dozen cookies

Chocolate Peppermint Thumbprint Cookie Cups


  • 1-1/3 cups (6 oz.) unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup (4 oz. - 1 stick) unsalted butter, softened
  • 1-1/3 cups granulated sugar
  • 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
  • 3 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. peppermint extract
  • 1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chips)
  • For the chocolate filling
  • (I used 1 cup Ghiradelli Double Chocolate Dipping & Candy-Making Bar and no butter)
  • 1/2 cup (3 oz.) bittersweet chocolate, coarsely chopped
  • 4 Tbs. (2 oz.) unsalted butter, cut into 3 pieces


Position a rack in the center of the oven and heat the oven to 350°F. Spray a mini muffin tin with spray with cooking spray.

In a medium bowl, whisk the flour, salt, baking powder, and baking soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 15 minutes. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

Make the filling

Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.


Chocolate Peppermint Thumbprint Cookies adapted from Fine Cooking

I only had one 24 cup mini muffin tin, so I made the rest of the dough into cookies and drizzled them with dark and white chocolate. Although we preferred the cookie cups because you get more chocolate, both versions were delicious and make a perfect holiday cookie.

This post is part of a 12 Weeks of Christmas Cookies blog hog. Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies bakers baked up this week.

Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. Melanie says

    I made these today and they are wonderful. I added a sprinkling of crushed candy cane to the tops of mine. Thanks for another fantastic recipe.

    • says

      I’m so glad you enjoyed them. Thanks for commenting and let me know you made them. Crushed candy cane is the perfect topping! I found myself wishing I had some for the pictures.

  2. says

    Cookie cups not only sound great they look like they taste fabulous!!!

    Barbara…your creativity paid off…and I shall try your technique over the holidays for sure ;o)

    Ciao for now,

  3. says

    These cookies look just like the kind I need to be in a good mood this holiday season! Plus, I had ordered that peppermint extract months ago but never got around to using it! they look smashing.

  4. says

    Wow, these look so delicious. I love chocolate peppermint desserts, and thumbprint cookies are some of my favorites. I can’t wait to try these! They would be perfect for a cookie swap!

  5. says

    These are so pretty Barbara, I have have never made thumbprints before and how you’ve swirled that zig zag icing over them really finishes them off. I wonder if thumbprint cookies are more an American thing as I see them on US blogs but rarely in the UK but I don’t see a reason why as they’re so versatile.

  6. says

    Hey barbara,

    They looks real yumm..Have added my cashew cookies to your linky..Check out the event in my blog..:)Going to link back in my blog post…:)

  7. Linda says

    I am glad I have not made the cookies from Fine Cooking yet. I had printed the recipe to make this week, but I love your adaptation and I can’t wait to try them Monday. Thank you!

  8. says

    So creative! I have only made the thumbprint cookies with jam in the center. These are such a great twist on that classic – can’t go wrong with chocolate!

  9. says

    Geez, I sure cant spell. That would be kiddo and “know it’s in my home often”. I’m such a ditz! I was typing faster then I was thinking…or something like that. 😀

  10. says

    You cant go wrong with chocolate and mint. It’s a favorite of the lkddo so you lnow it’s my home often. I like the muffin looking ones best!

  11. says

    Looks like you improved an already great recipe! I love Fine Cooking’s website. These cookies really do look perfectly delicious, Barbara! I KNOW I wouldn’t be able to eat just one!

  12. says

    I am a huge peppermint person, i have peppermint lattes all the time. So when someone make peppermint and a chocolate combination i jump on it. These looks so good.