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5 from 1 vote

White Chocolate Candy Cane Thumbprint Cookies

These cookies are small bites of white chocolatey goodness that are indented and filled with a chocolate peppermint, candy cane ganache. The combination of textures with the chewy cookie and the creamy ganache filling make these cookies special.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Servings: 48 cookies
Calories: 88kcal


  • 1 cup Unsalted butter softened
  • cup Brown sugar tightly packed
  • 1 egg room temperature
  • 1 teaspoon Peppermint extract
  • 2 ⅓ cups All-purpose flour
  • cup Cocoa powder
  • ¾ teaspoon salt

White Chocolate Ganache

  • 6 oz White chocolate
  • ¼ cup Heavy cream
  • ½ teaspoon Peppermint extract

To Top The Cookies

  • Crushed candy canes


  • Preheat the oven to 350 degrees F.  Prepare two cookie sheets with parchment paper. In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.
  • In a separate medium sized bowl, cream together butter, brown sugar, one egg and vanilla extract.
  • Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
  • Make a small imprint in the centre of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
  • When you have the last tray of cookies in the oven, begin to melt white chocolate over low heat in a small saucepan with the heavy cream. Once melted, stir in peppermint extract.
  • Once the cookies have cooled slightly, add a small dollop of the white chocolate ganache to the centre indentation made in the thumbprint cookies and sprinkle with a few pieces of crushed candy cane. Allow the ganache to cool and set in the cookie. Enjoy!


Calories: 88kcal