If you’re searching for a festive treat that combines rich chocolate with a refreshing twist, look no further than this delightful Chocolate Thumbprint Cookies with Peppermint Ganache Recipe. Each cookie offers a tender, cocoa-kissed base perfectly complemented by a silky peppermint-infused ganache filling that melts in your mouth. These cookies are not only irresistible in flavor but also bring a charming holiday vibe with their hint of peppermint and optional crushed candy cane topping. Whether you’re baking for a cozy night in or sharing with friends, this recipe will quickly become a beloved classic you turn to year after year.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role, from the almond flour that provides a tender crumb to the cocoa powder that deepens the chocolate flavor perfectly. The combination of coconut oil and maple syrup brings the ideal moistness and natural sweetness, while the peppermint extract adds that refreshing holiday sparkle you’ll adore.
- 1 3/4 cups almond flour: Forms a naturally gluten-free, tender base with a subtle nutty flavor.
- 1/2 cup cocoa powder: Adds deep chocolate richness and beautiful color to the dough.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a soft yet structured texture.
- 3 tablespoons coconut oil, melted: Provides moisture and a hint of tropical richness while keeping the cookies soft.
- 1/4 cup pure maple syrup: An all-natural sweetener that complements the chocolate and adds subtle caramel notes.
- 2 tablespoons oat milk or almond milk: Keeps the dough moist and helps bring everything together seamlessly.
- 1 teaspoon vanilla extract: Enhances flavor depth and warmth.
- 1/4 cup almond butter: Adds a creamy richness and a lovely almond undertone.
- 1/2 teaspoon kosher salt: Balances sweetness and intensifies the chocolate flavor.
- 1/3 cup almond milk: Used for creating the luscious peppermint ganache.
- 1/3 cup dark chocolate chips: The star ingredient for the ganache’s smooth, decadent finish.
- 1/4 teaspoon peppermint extract: Introduces that festive minty pop that perfectly complements the chocolate.
- Optional crushed candy canes: Adds a delightful crunch and colorful holiday flair on top.
How to Make Chocolate Thumbprint Cookies with Peppermint Ganache Recipe
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, cocoa powder, and baking powder. Stir them together gently until they are fully blended, forming the flavorful base that will give your cookies their perfect chocolatey texture. This first step sets the stage for a cookie that is both tender and rich.
Step 2: Combine Wet Ingredients
Add the melted coconut oil, pure maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt to your dry mix. Stir everything together thoroughly until the dough is uniform and pliable. The almond butter and coconut oil work beautifully here, ensuring your cookies won’t dry out during baking.
Step 3: Chill the Dough
Cover your dough and place it in the fridge for 30 minutes to 1 hour. Chilling helps the dough firm up, making it easier to work with and results in cookies that hold their shape better during baking.
Step 4: Preheat Your Oven
While the dough chills, preheat your oven to 350 degrees Fahrenheit. Getting your oven ready ahead of time ensures an even bake for those perfectly tender cookies.
Step 5: Shape the Cookies and Make Thumbprints
Once chilled, roll the dough into 1-inch balls—this recipe should yield about 12 delicious cookies. Place them spaced evenly on a parchment-lined baking sheet. Gently press your thumb into the center of each ball to create a small indent for the ganache to fill later.
Step 6: Bake the Cookies
Pop the cookies into your preheated oven and bake for 12 minutes. After baking, remove them from the oven and let them cool completely on the baking sheet while you prepare the peppermint ganache—this cooling step is essential so the ganache doesn’t melt away.
Step 7: Make the Peppermint Ganache
In a small saucepan over low heat, combine the almond milk, dark chocolate chips, and peppermint extract. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy. This silky ganache will be the luscious heart of your Chocolate Thumbprint Cookies with Peppermint Ganache Recipe.
Step 8: Fill Cookies with Ganache and Garnish
Carefully spoon the warm ganache into each cookie’s thumbprint center. For a festive finishing touch, sprinkle crushed candy canes or any other holiday sprinkles on top while the ganache is still warm so they stick beautifully.
How to Serve Chocolate Thumbprint Cookies with Peppermint Ganache Recipe
Garnishes
Sprinkling crushed candy canes over the peppermint ganache gives the cookies a delightful crunch and a cheerful peppermint burst. Alternatively, finely chopped toasted almonds or a light dusting of powdered sugar can add a subtle texture and elegance to your presentation.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai tea or a rich hot chocolate to enhance their chocolate and peppermint notes. For a lighter option, a simple glass of cold almond milk complements the cookies perfectly, bringing out their nutty undertones.
Creative Ways to Present
Arrange the cookies on a festive platter lined with holiday-themed napkins or place each one inside a mini cupcake liner for a charming touch. For gifting, stack them in a decorative tin or cellophane bag tied with a ribbon for a homemade present that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
You can store these cookies in an airtight container at room temperature for up to 3 days. Be sure to keep them in a single layer or separated by parchment paper to prevent the ganache from sticking or smudging.
Freezing
For longer storage, freeze the baked cookies on a baking sheet until firm, then transfer them to a freezer-safe container with parchment paper layers. They will keep for up to 1 month. Thaw at room temperature before serving and then add the ganache fresh if possible.
Reheating
If you’d like the ganache slightly melty, warm the cookies in a low oven (around 300 degrees Fahrenheit) for 3–5 minutes. This will revive that soft ganache texture without making the cookies too soft.
FAQs
Can I use regular flour instead of almond flour?
You can substitute all-purpose flour, but the texture will change. Almond flour gives these cookies their tender crumb and nutty flavor, so swapping it out may result in denser, less moist cookies.
Is there a dairy-free option for the ganache?
Absolutely! Using almond milk and dairy-free dark chocolate chips as outlined in this recipe makes the ganache completely dairy-free and still wonderfully creamy.
Can I make this recipe nut-free?
This recipe heavily relies on almond flour and almond butter, so it’s not suitable for nut allergies. However, experimenting with sunflower seed flour and butter alternatives could be possible but may affect the final taste and texture.
How strong is the peppermint flavor in the ganache?
The peppermint extract is subtle but noticeable, balancing perfectly with the dark chocolate. You can adjust the extract amount to your preference, just be careful as too much can overpower the other flavors.
Can I prepare these cookies ahead of time for a holiday party?
Definitely! Bake the cookies and make the ganache in advance, store separately if possible, and assemble just before serving for the freshest presentation and texture.
Final Thoughts
This Chocolate Thumbprint Cookies with Peppermint Ganache Recipe is a celebration of flavor and festivity all rolled into one perfect bite. It’s a recipe that invites smiles and makes any occasion feel a little more special. I can’t wait for you to try making these cookies at home—they’re sure to become your go-to treat for holidays and cozy moments alike!
Print
Chocolate Thumbprint Cookies with Peppermint Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus 30 to 60 minutes chilling
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Thumbprint Cookies are rich, chewy, and perfectly fudgy, made with almond flour and cocoa powder for a gluten-free treat. Filled with a creamy peppermint chocolate ganache, they combine festive flavors with a tender texture, ideal for holiday celebrations or any chocolate craving.
Ingredients
Dry Ingredients
- 1 3/4 cups almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 2 tablespoons oat milk or almond milk
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
Ganache
- 1/3 cup almond milk
- 1/3 cup dark chocolate chips
- 1/4 teaspoon peppermint extract
Optional Topping
- Crushed candy canes
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, and baking powder. Stir well until evenly mixed.
- Add wet ingredients: Pour in the melted coconut oil, maple syrup, oat or almond milk, vanilla extract, almond butter, and kosher salt. Stir thoroughly until the dough reaches a uniform consistency.
- Chill dough: Cover the dough and refrigerate for 30 minutes to 1 hour to firm up, making it easier to shape.
- Preheat oven: Set your oven to 350 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.
- Shape cookies: Roll the chilled dough into twelve 1-inch balls. Place each ball onto the baking sheet, and use your thumb to press into the center of each ball to create an indent.
- Bake cookies: Bake in the preheated oven for 12 minutes. Once done, remove from oven and let cookies cool on the baking sheet while preparing the ganache.
- Prepare ganache: In a small saucepan over low heat, combine the almond milk, dark chocolate chips, and peppermint extract. Stir continuously until the chocolate is fully melted and ganache is smooth. Remove from heat.
- Fill cookies: Spoon a small amount of the warm ganache into the indent of each cooled cookie. Optionally, sprinkle crushed candy canes on top for a festive finish.
Notes
- For a dairy-free version, ensure chocolate chips are dairy-free and use plant milk.
- Chilling the dough is important to prevent cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use good quality dark chocolate for a richer ganache flavor.
- Optional peppermint extract can be adjusted based on preference for mint intensity.
