Chef Dale Mackay’s Chocolate Peppermint Thumbprint Cookies

Recipe By:  Dale Mackay
Chocolate Peppermint Thumbprint Cookies
Total Time:  21 to 23 minutes
Prep Time:  15 minutes

Chef Dale MackayThese festive sweets have the flavors of Christmas in every bite. Chef Dale Mackay partnered with Egg Farmers of Canada and Food Banks Canada for their annual #RecipesThatGive campaign.


Dry Ingredients

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

Wet Ingredients

  • 2 egg
  • 7 tbsp soft butter
  • 3/4 tsp vanilla extract
Directions Yield:  Makes 16 to 20 cookies
  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 jar contents 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.
  4. While dough is resting, finely chop up your candy canes for later.
  5. Roll dough by 1 tablespoon into 18 to 20 balls.
  6. 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.
  7. Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6 to 8 minutes.
  8. When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces.
  9. Let cool and enjoy.

Courtesy of Egg Farmers of Canada
Egg Farmers of Canada