Red Velvet Peppermint-White Chocolate Thumbprints

40 cookies
39 min

Festive red velvet cookies infused with a burst of peppermint flavor and white chocolate in their centers.

Red Velvet = Christmas in my mind and these festive red velvet cookies are infused with a burst of peppermint flavor and white chocolate in their centers for a Merry Christmas Cookie!

This recipe makes about 3 1/2 dozen cookies to enjoy or gift. They come together in 30 minutes, shaping dough into 1-inch balls. Press a deep indentation with the back of a melon baller in center of each cookie or with the end of a wooden spoon handle. Bake 9-11 minutes or until set. If cookies have risen too much after baking, press lightly down on centers while cookies are warm. Remove from pans to wire racks to cool completely.

Fill centers with melted white chocolate and sprinkle with crushed peppermint candy.


Optional shortcut: Save yourself some time during the busy holiday season and place a Candy Cane Hersey Kiss after baking while cookies are warm from the oven.

Drizzle tops with remaining white chocolate if desired.

If you’re a red velvet fan you might also like Shortcut Red Velvet-Chocolate Chip Cookies, recipe HERE.

Find Find 20+ recipes for baking or gifting to make your holidays extra sweet, HERE! Additionally you’ll find easy, no-bake treats for bars, snack mix and cocoa mix too.


Red Velvet Peppermint-White Chocolate Thumbprints
Recipe details
  • 40  cookies
  • Prep time: 30 Minutes Cook time: 9 Minutes Total time: 39 min
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Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1 large egg
  • 4 teaspoons red food coloring
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 oz. bag white chocolate morsels/ baking chips
  • 2 teaspoons canola oil
  • 1/4 cup crushed peppermint candies
Instructions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract.
In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls. Place 1 in. apart on parchment lined baking sheets. Press a deep indentation with the back of a melon baller in center of each or with the end of a wooden spoon handle.
Bake 9-11 minutes or until set. (If cookies have risen too much after baking, press lightly down on centers while cookies are still warm.) Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.
Tips
  • Use a shortcut by placing Candy Cane Hersey Kiss in indention after baking while cookies are warm.
Mary @ Home is Where the Boat Is
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Comments
  • LuLu LuLu on Dec 26, 2020

    I'm wondering if I could substitute red velvet cake mix.

  • Kimberly Kimberly on Dec 25, 2021

    Can I use a cream cheese frosting instead of the white chocolate? Not a fan of white chocolate

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