Double Chocolate Peppermint Thumbprint Cookies

It’s been the longest night of the year, and I have no words.

All I have is love and healing and I am sending those out into the world with all my strength.

Double Chocolate Peppermint Thumbprint Cookies

For now, I have cookies for you. They are decadent, chocolatey, festive with a hint of a candy cane, and perfect for this holiday season. I hope you can enjoy them with the people that you love. That is all I need right now, to be with all of the people that I love and support and to love and support them to the best of my ability.

Happy holidays to everyone!

Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies
Double Chocolate Peppermint Thumbprint Cookies

Double Chocolate Peppermint Thumbprint Cookies

Makes 20 – 24 cookies

A quick note about the sugar in this recipe. I choose to use organic golden cane sugar. You can definitely use refined white sugar, coconut sugar, or whichever granulated sugar you prefer. To be honest, I am of the opinion that sugar is just sugar and you can decide to use a less refined version but in the end it really comes to the same thing, babes. So instead of spending upwards of $10 on a bag of “healthier” sugar, I prefer to limit the quantity I consume. Just a thought, but I would be curious to hear your opinions!

Also, if you are not a fan of peppermint, you can just omit the peppermint extract and add more vanilla. It would be lovely topped with chopped nuts!

Aquafaba is the liquid inside a can of chickpeas. It works as a binding agent. Here is more info on it.

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Last updated and verified on August 24th, 2022 by our editorial team.

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Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.