I previously shared a similar recipe for Mint Truffle Thumbprint Cookies, but many readers prefer a peppermint flavor, so I adapted it into these Peppermint Thumbprint Cookies. They may appear a bit thin in the photos because I used parchment paper instead of a silicone baking mat and may have pressed them a little flat — but they still taste great!
These cookies are easy and delicious. They start with a box of cake mix and use Cool Whip for a quick, soft dough. Kids can help unwrap the Candy Cane Kisses, making this a fun family project and a perfect treat to share with neighbors. Enjoy!
Peppermint Thumbprint Cookies
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Ingredients
- 15.25 oz (432 g) box white cake mix
- 8 oz (226 g) tub Cool Whip
- 1 large egg
- 1 tsp peppermint extract
- 2.25 oz (64 g) red sugar crystals
- Hershey’s Candy Cane Kisses (unwrapped)
- 1/3 cup (57 g) white chocolate chips, for drizzle
Instructions
- In a stand mixer, combine the cake mix, Cool Whip, egg, and peppermint extract. Scrape the bowl and mix again until the Cool Whip is fully incorporated and no streaks remain. (Do not use a hand mixer; the dough is thick.)
- Scoop balls of dough and roll them in a bowl of red sugar crystals to coat the outside. Place the balls on a parchment-lined baking sheet and flatten each to about 3/4 inch thick. Press an unwrapped Candy Cane Kiss into the center of each cookie.
- Bake at 350°F (175°C) for 10–12 minutes, until the cookies have spread, cracked, and look set. For a smoother kiss, halfway through baking quickly open the oven door and gently press the tip of the kiss with the back of a spoon, then close the door and finish baking.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Transfer the melted chocolate to a small plastic bag, snip a corner, and drizzle over the cooled cookies. Let cookies cool completely before removing from the pan. Refrigerate briefly to speed chilling if desired. Package and share.
Notes
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