Love this cookie recipe: Chocolate Mint Thumbprints
These are a delightful chocolate cookie recipe with mint chocolate filling. They’re the perfect cookie recipe for mint chocolate lovers, they make a great everyday cookie, and they’re a nice holiday cookie too.
Chocolate Mint Thumbprints
This recipe makes a delicious chocolate cookie with a creamy chocolate mint filling.
Ingredients
COOKIES
- 1 cup + 2½ tablespoons all-purpose flour
- ¼ cuo Dutch processed cocoa
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup powdered sugar, sifted
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
FILLING
- ¾ cup chopped semi-sweet chocolate (or chocolate chips)
- 3 tablespoons unsalted butter, cut into 6 pieces
- ¼ teaspoon peppermint extract
Instructions
COOKIES
- Sift the flour and cocoa together into a medium bowl. Set aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour/cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes (or longer).
- Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.
- Using your palms, roll heaping teaspoonfuls of the dough into 1 inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index finger tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.) They may be a little stubborn and want to break apart, but stick with it. They'll stay put if you work at it.
- Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
FILLING
- Put the chocolate and butter in a heatproof bowl. Microwave for 30 second bursts (stirring after each heating) until melted and smooth. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes.
- Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing.
Notes
- You can also use Andes bits or Nestle Chocolate Mint Swirl chips (in place of chocolate).
- The cookies will keep in an airtight container at room temperature for 4 to 5 days, or freeze for several weeks.
Nutrition
Serving: 1serving, Calories: 96kcal, Carbohydrates: 9g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 17mg, Potassium: 30mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 154IU, Calcium: 5mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more thumbprint cookie recipes you might enjoy:
- Caramel Thumbprint Cookies by Cookie Dough and Oven Mitt
- Nutella Thumbprint Cookies by Recipe Girl
- Chocolate Thumbprint Cookies by Recipe Boy
- Red Currant Thumbprint Cookies by Recipe Girl
