Chocolate Mint Thumbprint Cookies Recipe
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.
- 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
