Treat Yo’ Self Thursdays: Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies

There’s always that one ingredient that you’ve been wanting to use in a recipe, but have been putting it off for a long time. In my case, it was Candy Cane Hershey’s Kisses. I bought them, because they were a unique flavor of the Hershey’s Kisses yet I didn’t know what to make with them! Last weekend, I finally decided to check them off my list and make thumbprint cookies. These buttery cookies are essentially a shortbread made with butter, sugar, and flour. The egg yolks and baking powder add to the chewiness, while the salt and vanilla/almond extracts enhance the flavor.

Peppermint Thumbprint Cookies

If you are looking for a quick yet great looking cookie recipe, then you are in the right place! Within less than an hour, you can be sitting down and relaxing with a glass of milk and of course, these wonderful Peppermint Thumbprint Cookies.

After making this recipe, I was inspired to make a detailed post with explanations on making the perfect shortbread cookie with the ratio and different variations that you can make use of. Keep an eye out for this upcoming post in the future!

Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies

Printable Recipe Here

Total Time: 40 minutes    Makes: 20-24 cookies



  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup powdered sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  • 1 cup white chocolate chips
  • 4 tablespoons heavy cream
  • red food coloring, 3-4 drops
  • 20-24 Peppermint Hershey’s Kisses, unwrapped


Preheat: 350 F°

  1. Prepare your baking sheet by lining it with parchment paper.
  2. Cream together the butter and powdered sugar until smooth.
  3. Mix in the egg yolks, vanilla extract, and almond extract.
  4. In a separate bowl, mix together the flour, baking powder, and salt.
  5. Slowly combine the dry ingredients with the wet ingredients until well incorporated. If the dough is to sticky to roll into balls, add another ¼ cup of flour and refrigerate the dough for 1 hour.
  6. Roll dough into 1 inch balls (about the size of a tablespoon) and place 2 inches apart on the baking sheet.
  7. Use your thumb or  the end of a cap to make a well about ½ inch deep in the top of each dough ball.
  8. Bake the cookies for 12-15 minutes. Allow to cool for about 5 minutes and then reform the wells in each of the cookies by pressing down on them again.
  9. In a microwave-safe bowl, melt the white chocolate chips and the heavy cream. Stir every 20 seconds until the mixture is smooth.
  10. Add 3 drops of red gel food coloring to the chocolate and mix well.
  11. Fill each cookie with about a teaspoon of the red chocolate using a piping bag or a spoon.
  12. With the remaining chocolate, drizzle it onto the cookies using a piping bag or a ziploc bag with the corner snipped off.
  13. Press one peppermint kiss into the center of each cookie. Allow it to cool for an hour until set and hardened. You can also put it in the freezer for about 15 minutes for quicker results.

Recipe Adapted from Lecremdelacrumb

Peppermint Thumbprint Cookies


*For some more pictures you can visit Sally’sBakingAddiction recipe to see the process in action.

*To form the indentation in each cookie, you can be creative in what you use whether it be a cap of chapstick or the end of a teaspoon measuring spoon.

*You can change this recipe by replacing the peppermint kiss with a chocolate one or even eliminating the Hershey’s kiss altogether. Other variations include filling the cookies with caramel, jam, or brownies.

*Your dough should not be sticky like toothpaste when forming the 1 inch balls. Refrigerate it for about an hour if it is.

*If the dough cracks when you are making the indent, try to smooth it out. A few cracks are fine, because they will later be covered with the drizzled icing.

Peppermint Thumbprint Cookies

What is your favorite thumbprint cookie recipe?

Hershey’s “Perfectly Chocolate” Cake Balls

Hershey's Chocolate Cakeballs

Hershey’s Chocolate Cakeballs

So…. This was my last night’s baking episode. I haven’t made cakeballs in a while, because I have been experimenting with a few variety of other recipes. Anways, my mom recently achieved a new designation at her work, which gave me an opportunity to make these deelish cakeballs for her to bring to her workplace. What better way to express my congratulations than with food haha? So, with my mind already made up, I baked into the wee hours of the morning. Seriously till like 3 am!

When making this, baking the cake and making the balls is probably the easiest part. The time-consuming part is the dipping and decorating, depending on how extensive you want the decor/colors to be. There is a lot of waiting in between because you want to freeze the cakeballs for an hour before you dip them so that they do not fall apart.

Check out a few links from my previous blog posts below:

*Hershey’s “Perfectly Chocolate” Chocolate Cake recipe

*Recipe for how to make the cakeballs 

*Different ideas for decorating cakeballs






I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.

Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! IMG_2250 Twizzler Chocolate Sandwiches

-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)

-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich

-Fill the inside with buttercream, recipe found here

-Using a piping bag, top the cake with icing & place your candies accordingly IMG_2806

Mini Chocolate Bundt Cakes topped with Glazed Strawberries

-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)

-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream

-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) IMG_2044 Chocolate Drizzled Pecan Pie with Raspberries

-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)

-You can find the recipe for the pecan pie in a previous blog post of mine here

-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top

What’s your favorite go-to recipe?

Larger Version of My Strawberry Chocolate Bundt Cake

Let me just warn you. If don’t own a bundt cake pan and go out to buy one now, you will not be able to stop making bundt cakes! Trust me, there are plenty of flavors out there for you to try. Oh and plenty of toppings as well. The options are pretty much endless. Whenever I have too much free time on my hands I like to bake something. It takes forever though to choose the perfect recipe from, so due to my laziness I decided to use my classic chocolate Hershey’s cake recipe. Yup, and I just had to use that bundt cake pan! After the cake was done, another dilemma came up. What frosting to use?! For some reason, I am a fail at frostings and have yet to find the perfect healthy one. My original one I’d use is basically butter and powdered sugar but I’ve been trying to experiment with different recipes to find something different. If you are lazy, the easiest frosting is just to melt baking chocolate squares and pour that allll over the cake, as I did :) My only mistake that I realized later was that after you refrigerate it, that the chocolate will harden and make it even tougher to cut the cake. Not too big of a deal, certainly didn’t stop me from eating it haha. For the end, I topped it off with sweetened coconut and my favorite- the glazed strawberries.

P.S. and yes, those mini strawberry chocolate bundt cakes I made in an earlier post helped inspire this! I just had to make the big version :)

OMG almost forgot, but this recipe was not just any chocolate cake, it was a TRES LECHES CHOCOLATE CAKE! Really Easy. Just mix a combination of evaporated milk (1 12oz can), sweetened condensed milk (1 14 oz can) , and heavy cream (1 1/2 cups) and pour it over the cake. Let it soak for a couple hours. And by the way, the measurements for the milk mixture to soak it in do not have to be exact. There are many variations as to how much you put of each type of milk, but I chose these.

Chocolate Galore!

Oh birthdays, birthdays, birthdays. You gotta love them, especially when you are on the receiving end of it haha. I always love coming up with a homemade cake idea just because there are so many distinctive ones out there, plus they beat those grocery store artificial cakes without a doubt. Well, if you love chocolate, then you are in the right place!

Chocolate Kit-Kat M&M Surprise

Basically, it consists of two 8 inch round cakes stacked with icing in between (I used the Hershey’s Chocolate Cake recipe). Break the Kit Kats in twos and surround the cake with them (shouldn’t take more than 12 packs of the normal sized ones). Take any color ribbon you have on hand and tie it around the Kit-Kat edges to keep them together from falling off. Finally, I iced the top and scattered M&Ms all around.  Ta-da! That’s it, a lot simpler than it looks :)


Hershey’s “Perfectly Chocolate” Chocolate Cake

Have you ever thought of making those recipes that you see on the back of food product boxes? The thought never crossed my mind until recently and before then, I never gave much credit to these recipes because well they weren’t exactly authentic. I proved myself wrong when I tried the recipe for the Hershey’s “Perfectly Chocolate” Chocolate Cake that I found on the back of the Hershey’s Cocoa.

Surprisingly, it actually tasted so much better than the generic cake box mixes! The ingredients were pretty simple too which I liked because you most likely always have them on hand, therefore making this recipe a convenient choice. I chose to use a bundt cake pan because it looks unique and is perfect for any occasion. I wanted something quick and easy so I picked mint flavored white chocolate candy coating for icing, which really is a unique flavor because no one expects that burst of minty sharpness when biting into a normal chocolate cake. You could add peppermint extract to normal white chocolate chips if you still want the minty flavor but couldn’t find the mint candy coating. This recipe also asks for a LOT of sugar (2 cups) so you could reduce it to 1 1/2 cups or even 1 cup and it would probably taste just as good if you want it to be healthier, though I haven’t tried that yet..

Here is the recipe for Hershey’s “Perfectly Chocolate” Chocolate Cake


  • 2 cups sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup Hershey’s Cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water


  1. Pre-heat your oven to 350 F
  2. Combine all your dry ingredients in a bowl and mix
  3. Add in the eggs, milk, oil, and vanilla and beat on medium speed for about 2 minutes
  4. Stir in the boiling water (the batter should become thinner)
  5. Pour into pans and bake for about 30-35 minutes or until wooden pick inserted into middle comes out clean.