Introduction

These Chocolate Mint Thumbprint Cookies offer a soft, rich chocolate base with a creamy mint fudge center, finished with a decorative chocolate drizzle. They make a delightful treat for the holidays or any special occasion, and they’re simple enough for home bakers to enjoy.

A close-up view of a cracked chocolate cookie with a rough, dark brown texture as the base layer; on top is a smooth, light green circular cream layer placed in the center; the final layer is thin drizzles of chocolate sauce in a wave pattern across the green cream, all sitting on a metal cooling rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (room temperature)
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 ounces chocolate almond bark
1 ½ cups white chocolate chips
½ of 14 oz can sweetened condensed milk
½ teaspoon mint extract
Green food coloring (optional)

Instructions

Step 1: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
Step 2: Sift together cocoa powder, salt, baking soda, baking powder, and flour. Gradually add this to the wet ingredients, mixing until fully combined to form a dough.
Step 3: Roll the dough into 1-inch balls and place them on a greased baking sheet or one lined with parchment paper. Use your thumb to press a well into the center of each cookie.
Step 4: Bake at 350°F (175°C) for 12 minutes. If the thumbprints disappear during baking, gently press the center down again with the back of a wooden spoon or spatula. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 5: For the mint fudge filling, melt the white chocolate chips and sweetened condensed milk together in a small saucepan over medium heat, stirring continuously. Once smooth, remove from heat and stir in mint extract and a few drops of green food coloring if desired.
Step 6: Spoon the mint fudge mixture into the thumbprint wells of each cooled cookie.
Step 7: Melt the chocolate almond bark according to package instructions. Drizzle the melted chocolate over the filled cookies. Allow the chocolate to set before serving or storing.

Tips & Variations

Add a few drops of green food coloring to the mint fudge for a festive look.
Use peppermint extract instead of mint for a stronger, more traditional mint flavor.
Swap white chocolate chips for dark chocolate chips in the fudge to reduce sweetness.
Freeze unbaked cookie dough balls for up to 1 month; bake directly from frozen, adding a minute or two to baking time.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, allow frozen cookies to thaw at room temperature; enjoy cold or warm briefly in the microwave for a soft texture.

How to Serve

A close-up of a dark brown chocolate cookie with a cracked texture, resting on a metal wire rack over a white marbled surface. The cookie has two layers: the base is thick and soft-looking chocolate dough with visible cracks, and the top layer is a smooth, pale green mint cream circle slightly smaller than the cookie. There are thin lines of chocolate drizzled over the mint cream and extending onto the cookie base, adding a decorative touch. The background shows blurred similar cookies with the same layers and drizzle pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of almond bark for the drizzle?

Yes, you can melt regular semisweet or dark chocolate for drizzling. Almond bark is often easier to melt and sets up nicely, but regular chocolate works well too.

Can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup and contains xanthan gum. The texture may vary slightly but should still be delicious.

Chocolate Mint Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 628 reviews

Soft, rich chocolate thumbprint cookies filled with a creamy mint fudge center and drizzled with smooth chocolate. These Chocolate Mint Thumbprint Cookies are perfect for holiday cookie trays, offering a delightful combination of chocolate and refreshing mint flavors. They also freeze well, making them a convenient treat for any occasion.

Author: Lena
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup butter (room temperature)
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Filling

1 ½ cups white chocolate chips
½ of 14 oz can sweetened condensed milk
½ teaspoon mint extract

Topping

2 ounces chocolate almond bark (Candiquik)
Green food coloring (optional, for mint fudge color)

Instructions

Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and white sugar together until the mixture is light and fluffy, providing a smooth base for the cookie dough.
Add Eggs and Vanilla: Mix in the eggs one at a time to maintain the batter’s texture, then add the vanilla extract and blend until fully combined.
Incorporate Dry Ingredients: Add the unsweetened cocoa powder, salt, baking soda, baking powder, and all-purpose flour to the wet ingredients. Mix until the dough forms uniformly.
Shape Cookies: Roll the dough into 1-inch balls. Place them on a greased baking sheet or one lined with parchment paper. Press your thumb or the back of a spoon into the center of each ball to create a well for the filling.
Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 12 minutes. If the thumbprint indentation disappears while baking, gently press it down again using the back of a wooden spoon or spatula to retain the cavity for filling.
Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Prepare Mint Fudge Filling: In a small saucepan over medium heat, melt together the white chocolate chips and sweetened condensed milk, stirring continuously to prevent burning. Once melted and smooth, stir in the mint extract and optionally add a few drops of green food coloring for a festive look.
Fill Cookies: Spoon the mint fudge mixture into the thumbprint wells of each cooled cookie.
Drizzle Chocolate: Melt the chocolate almond bark (Candiquik) according to package instructions, then drizzle it over the filled cookies.
Set and Store: Allow the chocolate drizzle to set before serving. Store cookies in an airtight container to maintain freshness.

Notes

If the thumbprint cavity disappears during baking, promptly create it again to hold the filling.
For an extra festive touch, tint the mint fudge filling with green food coloring.
These cookies freeze well; store in an airtight container or freezer bag for up to 3 months.
You can substitute vanilla extract with mint extract for a stronger mint flavor in the dough if desired.

Keywords: chocolate thumbprint cookies, mint fudge cookies, holiday cookies, chocolate mint cookies, thumbprint cookies, festive cookies