Name: Chocolate Mint Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
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; 1½ cups white chocolate chips; ½ of 14 oz can sweetened condensed milk (about 7 oz); ½ teaspoon mint extract; Green food coloring (a few drops, adjust to desired shade)

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

Mint Fudge:

1 ½ cups white chocolate chips

½ of 14 oz can sweetened condensed milk

½ teaspoon mint extract

Green food coloring

Instructions

Step 1: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract and mix until combined.

Step 2: Add the cocoa powder, salt, baking soda, baking powder, and flour to the wet ingredients. Mix until the dough comes together evenly.

Step 3: Roll the dough into 1-inch balls and place them on a greased baking sheet or one lined with parchment paper. Press your thumb into the center of each ball to create a well.

Step 4: Bake the cookies at 350°F (175°C) for 12 minutes. If the thumbprint wells disappear during baking, press the centers down gently 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. Remove from heat and stir in the mint extract and green food coloring.

Step 6: Spoon the mint fudge into the center of each cooled cookie.

Step 7: Melt the chocolate almond bark according to package directions and drizzle it over the filled cookies. Allow the chocolate to set before serving.

Tips & Variations

For a stronger mint flavor, add a few extra drops of mint extract to the fudge filling, but be careful not to overpower the chocolate.

If you prefer, substitute the chocolate almond bark drizzle with melted dark or milk chocolate for a different flavor profile.

Use red or pink food coloring instead of green for a festive variation during holidays.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance and stored tightly wrapped in the refrigerator. Let it sit at room temperature for about 15 minutes before rolling into balls.

What can I use if I don’t have chocolate almond bark?

You can substitute regular melting chocolate, such as chocolate chips or baking chocolate, for the almond bark. Just melt slowly and carefully to avoid scorching.