White chocolate peppermint thumbprint cookies include a crunchy and crumbly shortbread base and a buttery white chocolate peppermint filling that just melts in your mouth.
Do you remember Starbucks cookies from 15-ish years ago? They sold these amazing cookies the size of your head. Chocolate chunk, molasses, (the best-ever) snickerdoodle. . .they were all delicious.
And because they were so freaking huge I often bought one between classes and called it lunch.
The teenage metabolism is a wondrous thing.
These cookies are the opposite of those in terms of size. But what they lack in size they make up for in deliciousness. They’re little one-bite (or two-bite if you’re dainty) cookies that long to be eaten by the handful. And of course, because they’re so itty-bitty you can eat plenty.
White chocolate and peppermint (or any chocolate and peppermint) are my favorite this time of year. Nothing says Christmas is just around the corner like eating a minty cookie while singing along to the NKOTB Christmas album.
Or am I? (NKOTB Christmas album > Mariah Carey Christmas album any day. Although Cookie runs away with her tail between her legs when she hears the Funky Funky Xmas intro. Maybe that should tell me something.)
Put these white chocolate peppermint thumbprint cookies on your Christmas cookie trays or keep them all for yourself to munch on while you’re making Christmas dinner.
The buttery cookie base is sweet and crumbly, very similar to a shortbread. The white chocolate filling packs a minty punch from both peppermint extract and a healthy dose of crushed candy canes. In short, they’re as Christmas-y a cookie as you’ll find.
What are you baking this season? Tell me—I really want to know! I’ll never have time for all the cookies I want to bake so I need to live vicariously through you.
Whatever is on your winter baking list, be sure to include a batch of peppermint thumbprint cookies. The holidays won’t be the same without them! (Or without awful Christmas music played on repeat.)
Did you make these thumbprint cookies? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar at room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter at room temperature
- 6 ounces white chocolate chopped
- 2 teaspoons corn syrup
- 2 tablespoons crushed candy canes + more for sprinkling
- 1/2 teaspoon peppermint extract
- red gel food coloring optional
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set pans aside.
Beat the butter, powdered sugar, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment until mixture is smooth, about 2 minutes on medium speed. Stop mixer and scrape down the sides and bottom of the bowl. Turn mixer to low and gradually add the flour, increasing speed to medium and mixing until combined. (Mixture will be very crumbly.)
Place the granulated sugar in a small mixing bowl. Squeeze dough into balls of about 2 teaspoons of dough, then roll in the sugar. Arrange balls 1 inch apart on prepared baking sheets. Bake 10 minutes, then remove from the oven and press your thumb (or the handle of a wooden spoon) in the center to make deep indentations. Return cookies to the oven and bake until golden around edges, about 7 to 10 minutes more. If the indentations begin to disappear, remove from the oven and press your thumb in again.
Cool cookies completely on wire racks.
Combine the 6 tablespoons unsalted butter, white chocolate, and corn syrup in the top of a double boiler set over just-simmering water. Whisk occasionally until chocolate melts then whisk vigorously to make a cohesive mixture. Stir in the 2 tablespoons crushed candy canes, the 1/2 teaspoon peppermint extract, and food coloring (if using). Remove from the heat and cool slightly, until mixture starts to thicken.
Fill thumbprints with the chocolate mixture and sprinkle with additional crushed candy canes if desired. Allow chocolate to set, then serve. (Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for several months.)
Adapted from Martha Stewart’s Cookies