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Chocolate Mint Thumbprint Cookies Recipe

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Delight in the rich, chocolaty goodness of Chocolate Mint Thumbprint Cookies, featuring a soft cocoa cookie base with a refreshing mint fudge center and a decadent chocolate drizzle. These festive treats are perfect for holiday gatherings or anytime you crave a sweet mint-chocolate combination.

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
  • 2 ounces chocolate almond bark

Mint Fudge Filling

  • 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)

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and white sugar until the mixture is light and fluffy, ensuring the sugar begins to dissolve into the butter for a smooth texture.
  2. Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition to incorporate fully. Add the vanilla extract and mix until combined to enhance the cookie’s flavor.
  3. Incorporate Dry Ingredients: Combine the cocoa powder, salt, baking soda, baking powder, and all-purpose flour in a separate bowl. Gradually add these dry ingredients to the wet mixture and mix until a consistent dough forms.
  4. Shape the Cookies: Roll the dough into 1-inch balls. Place them on a greased baking sheet or a baking sheet lined with parchment paper, spacing them evenly. Press your thumb into the center of each ball to create a thumbprint well for the filling.
  5. Bake the Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 12 minutes. If the thumbprint well disappears during baking, gently press down the center again with the back of a wooden spoon or spatula immediately after removing from the oven. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the Mint Fudge: In a small saucepan over medium heat, melt together the white chocolate chips and half the can (approximately 7 oz) of sweetened condensed milk, stirring continuously to prevent burning. Once melted and smooth, remove from heat and stir in the mint extract and green food coloring until evenly combined.
  7. Fill the Cookies: Spoon the mint fudge filling into the thumbprint wells of the cooled cookies, filling each center generously.
  8. Drizzle Chocolate Almond Bark: Melt the 2 ounces of chocolate almond bark according to package directions. Drizzle the melted chocolate over the filled cookies for a decorative and tasty finish.
  9. Set and Store: Allow the chocolate to set completely at room temperature. Serve immediately or store the cookies in an airtight container to maintain freshness.

Notes

  • Ensure butter is at room temperature for easier creaming and better cookie texture.
  • If you prefer a stronger mint flavor, adjust the mint extract accordingly but be careful not to overpower the chocolate.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
  • Press the thumbprint well just before filling if you bake the cookies ahead of time to ensure the fudge fits nicely.

Keywords: chocolate mint thumbprint cookies, mint fudge cookies, chocolate thumbprint cookies, holiday cookies, cocoa cookies, mint chocolate desserts

Find it online: https://topreci.com/chocolate-mint-thumbprint-cookies-recipe/