Chocolate Toffee Thumbprint Cookies with Peppermint
Chocolate toffee thumbprint cookies filled with a smooth peppermint ganache and topped with sprinkles. An easy Christmas cookie that makes 48.
On busy baking days I am happy to use a shortcut, and this recipe proves that a cookie mix can still make a lovely treat. The toffee gives crunch and the peppermint chocolate feels like Christmas. These are a nice addition to any cookie tin.
Saúl’s Tip
If the dents puff up in the oven, press them again with the back of a small spoon as soon as the pan comes out. Let the filling set completely before stacking the cookies so they do not stick together.
Tips for Success
- Roll the balls to the same size so they bake at the same pace.
- Make the dents with a small measuring spoon for neat, even wells.
- Heat the filling in short bursts. Chocolate scorches quickly in the microwave.
- Add the peppermint extract a drop at a time if you prefer a milder taste.
Make-Ahead and Storage
Store the finished cookies covered in the refrigerator for up to 4 days. Bake the cookie bases up to 2 days ahead, keep them airtight, and fill them on the day you serve them. Unfilled bases freeze well for up to 2 months.
Variations
- Skip the peppermint and add a pinch of instant espresso powder to the filling.
- Use white chocolate chips for the filling and top with crushed candy cane.
- Press a mini marshmallow into the dent before spooning in the filling.
Chocolate Toffee Thumbprint Cookies with Peppermint
Ingredients
Instructions
- Heat the oven to 375°F. Leave the baking sheets ungreased.
- Take the butter out of the fridge about 1 hour ahead so it is soft.
- In a large bowl, stir the cookie mix, cocoa, softened butter, water and egg until a soft dough forms.
- Stir in the toffee bits until they are spread evenly through the dough.
- Roll the dough into 48 balls, each about 1 ¼ inches wide. Place them 1 inch apart on the baking sheets.
- Bake one sheet at a time for 7 to 9 minutes, until the edges look set and the tops look dry.
- Let the cookies cool on the sheets for 2 minutes.
- Press the back of a ½ teaspoon measure into the center of each cookie to make a small dent. Do this while they are still warm and soft.
- Move the cookies to a wire rack and cool completely, about 30 minutes.
- Put the chocolate chips, cream and 1 tbsp butter in a microwave-safe bowl. Microwave on high for 30 seconds, then stir.
- Microwave in 10-second bursts, stirring each time, until the chocolate is melted and smooth. Stir in the peppermint extract.
- Spoon about ½ teaspoon of the chocolate filling into the dent of each cooled cookie.
- Top with nonpareil sprinkles right away, before the filling sets.
- Let the cookies stand for about 2 hours, until the filling is firm to the touch.
Frequently Asked Questions
Can I make thumbprint cookies without a cookie mix?
Yes. Use your favorite chocolate sugar cookie dough and stir in the toffee bits. Bake at the same temperature and watch for set edges.
Why did my thumbprint cookies crack?
Press the dents while the cookies are still warm and soft, within a couple of minutes of leaving the oven. Cold cookies will crack.
Do these cookies need to be refrigerated?
Yes, because the filling contains cream. Keep them covered in the fridge and let them sit out for a few minutes before serving.
