Chef Dale’s Chocolate Peppermint Thumbprint Cookies

7 minutes
15 minutes
Recipe developed for BC Egg by

These cookies are part of our #RecipesThatGive series. The dry ingredients can be layered in a mason jar, and given as a gift! And what better gift than one that saves time and results in homemade deliciousness! We hope you enjoy.




Dry Ingredients

  • 1 1/2 cup (375 mL) all-purpose flour
  • 1/3 cup (75 mL) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1.25 mL) salt
  • 1/3 cup (75 mL) brown sugar
  • 5 tbsp (75 mL) semi-sweet chocolate chips
  • 1/3 cup (75 mL) granulated sugar
  • 2 mini candy canes

Wet Ingredients

  • 2 eggs
  • 7 tbsp (105 mL) soft butter
  • 3/4 tsp (4 mL) vanilla extract


  1. In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.
  2. Add in all dry ingredients except for candy canes. Beat until the dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth.
  3. Wrap dough in plastic wrap and let rest in the fridge for 1 hour. While dough is resting, finely chop up your candy canes for later.
  4. Roll dough by 1 tbsp into 20 balls.
  5. Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in the middle of each ball about halfway down to form wells.
  6. Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6-8 minutes.

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