Every year for Christmas, I make hundreds of cookies to give away.  I knew that at least one of the recipes I wanted to create had to have peppermint.

This recipe is probably one of the first ones I created on my own. I was also looking for something with alcohol added into it. (I had just discovered the Brown Butter Bourbon Cookies and was looking to create other alcoholic recipes. )

These are also the perfect bite-sized cookie for packaging up and giving as a gift!

peppermint schnapps cookies

Peppermint Schnapps Thumbprint Cookies

Makes about 20 cookies


For Cookies:

  • 2/3 Cup Unsalted Butter, Softened
  • ½ Cup Sugar
  • ¼ Cup Unsweetened Cocoa Powder
  • ¼ Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1-1/3 Cup All Purpose Flour

For Fudge:

  • 1 Cup Granulated Sugar
  • 2 oz. Unsalted Butter
  • 3 Tbsp. Heavy Cream
  • 2 Tbsp. peppermint schnapps
  • 2 Tbsp. Irish Cream Liqueur
  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Mint Chips
  • 1/2 Tsp. Vanilla Extract
  • 1/2 of a 7 oz. Jar Marshmallow Crème

Confectioners Sugar (For Dusting, if desired)


  1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
  2. In a large mixing bowl, beat butter on medium high-speed for 30 seconds.
  3. Add sugar, cocoa powder baking soda, and salt. Beat until combined, scraping bowl occasionally.
  4. Beat in egg and vanilla until combined. Beat in flour.
  5. Once dough is easily handled, roll dough into 1-inch balls. (If necessary, refrigerate dough until firm).
  6. Place balls 2 inches apart on lined cookie sheets. Using your thumb, make indentation in the center of each cookie.
  7. Bake cookies 7-8 minutes or until edges are firm. Remove cookies from cookie sheet and allow to cool on a wire rack. When I took mine out of the oven, some of the indentations has become too shallow, so   I used the rounded end of a spoon to  make the indentation in each cookie again.DSC_7603

For Fudge Filling

  1. Combine sugar, butter, heavy cream, and both liqueurs into a large heavy bottomed saucepan and bring to a boil over medium heat.
  2. Once boiling attach a candy thermometer and reduce heat to medium low and cook for 7-10 minutes until thermometer reads 234 degrees, stirring constantly.
  3. Once you reach 234 degrees, remove from heat and add the white chocolate chips and mint ships, stirring vigorously with a wooden spoon until the chocolate has melted and mixture is smooth.
  4. Add the vanilla extract and marshmallow cream. Mix well.
  5. Spoon into thumbprints of cookies. Let cool at room temperature.
  6. If desired, lightly sprinkle cookies with confectioners sugar.DSC_7604

* I had leftover fudge after filling the cookies, pour fudge into a greased glass pan, top with some crushed candy canes, and allow to cool before cutting fudge into squares.