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Peppermint Mocha Truffle Thumbprint Cookies

The thumbprint cookie base comes together quickly with just a handful of ingredients. Their dimples are filled with a delicious peppermint mocha ganache before they’re finished off with a beautiful chocolate drizzle!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 14 cookies
Author: The Kitchen Prep


For Cookie:

  • ½ cup {8 tablespoons} butter
  • ¼ brown sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ cocoa powder
  • ¾ cup flour
  • pinch of salt

For Filling:

  • ½ cup semi-sweet chocolate chips
  • 3 tablespoons half and half or heavy cream
  • 1 teaspoon instant coffee granules
  • teaspoon peppermint extract


  • Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.
  • In a medium bowl {or the bowl of a stand mixer} beat together butter and sugar until fluffy. Add egg yolk and vanilla extract and mix until fully combined.
  • Add cocoa powder, flour and salt and mix until the dough comes together.
  • Using a cookie scoop or spoon, scoop out about 1 ½ tablespoons of dough and roll into balls. Place onto prepared baking pan.
  • Bake for 14-15 minutes or until the cookies are set. Remove from oven and, using the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, gently press a well into the center of each cookie. Allow to cool completely.
  • Make the filling: Place chocolate chips in a small bowl. In another small, microwave-safe bowl, heat the half and half for about 20-30 seconds until just steaming & bubbling around the edges.
  • Stir in the instant coffee granules and peppermint extract and stir until the granules have dissolved.
  • Pour the mixture over the chocolate chips and let sit for about a minute, then whisk until smooth and shiny.
  • Carefully fill the indentations of each cookie with the chocolate. {You'll enough filling for 2 batches of cookies.}
  • While the filling sets a bit {it will stay soft but shouldn't be runny}, melt about 2 tablespoons of semi-sweet chocolate chips in a small microwave-safe bowl, and whisk until smooth.
  • Drizzle or pipe over the cookies; allow them to set completely before serving or packaging.


This recipe can be easily doubled for a larger crowd.