Chocolate-mint candy cane thumbprint cookies


  • Prep Time20 mins
  • Total Time1 hr 45 mins
  • Makes36 cookies
Chocolate-mint candy cane thumbprint cookies

Photo: Carmen Cheung

Mwah! Are you ready for the holiday cookie swap? These mint-kissed treats are oh-so sweet.


  • 2 1/4 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1 egg

  • 36 candy cane-flavoured chocolate kisses, unwrapped


  • Stir flour, cocoa, baking powder and salt in a medium bowl. Set aside. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, 2 to 3 min. Beat in egg and vanilla. Reduce speed to low and gradually beat in flour mixture until combined.

  • Divide dough in half and wrap in plastic. Chill until firm, about 1 hr.

  • Position rack in centre of oven, then preheat to 350F. Line 2 large baking sheets with parchment.

  • Scoop heaping 1 tbsp portions of chilled dough and roll into 1-in. balls. Arrange 2 in. apart on prepared sheets.

  • Bake until tops begin to crack, 10 to 11 min. Remove cookies from oven, then gently press 1 chocolate kiss in centre of each cookie. Transfer cookies to a rack to cool until firm, about 3 hr or overnight. Cookies will keep well, stored in an airtight container at room temperature, for up to 3 days.

Nutrition (per cookie)

Calories 119, Protein 2g, Carbohydrates 14g, Fat 7g, Fibre 1g, Sodium 44mg.

Originally published in the Today’s Parent November/December 2019 issue. Photo by Carmen Cheung.

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.