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Chocolate Thumbprint Cookies


  • 1 Krusteaz Shortbread Cookie Mix
  • 3 tablespoons unsweetened cocoa powder
  • ¾ cup 1 and ½ sticks butter, softened to room temperature
  • 6 oz vanilla flavored candy melts or almond bark
  • 3 tablespoons crushed candy canes


  • Preheat oven to 350°F.
  • Combine cookie mix and cocoa until well blended. Combine dry mixture with butter and stir until dough forms. Drop dough by rounded tablespoons, 2-inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until light golden brown around edges. Immediately press center of cookies with back of spoon.
  • Melt candy melts or almond bark according to package directions. Stir in two tablespoons of crushed candy cane pieces to create a peppermint bark mixture. Spoon a small amount of peppermint bark mixture into thumbprint area in each cookie. Sprinkle remaining crushed candy cane pieces onto peppermint bark mixture in each cookie. Allow to set for at least two hours.
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