Chocolate Mint Thumbprint Cookies:
Christmas cookies are a must for baking during the holiday season, and these chocolate mint thumbprints are the perfect cookie!
Trust me when I tell you these chocolate mint thumbprint cookies are sure to rank on your top ten list for Christmas cookies. You get the rich chocolate-y cookie base, and a delicious center of mint chocolate, drizzled with even more chocolate to make them the perfect indulgence.
These cookies are pretty tasty! I made them to take to a Christmas Cookie Exchange, and so I wanted them to both look and taste good.
There is a lot of pressure being a blogger who makes a living with food, to bring a killer cookie to a cookie exchange. I debated bringing these caramel stuffed chocolate cookies, as they are always a hit. And I don’t think you can go wrong with these buttery pecan flavored Snowball cookies. But I knew I wanted mint and chocolate.
And this is just the perfect combo of the two, with just enough subtle mint flavor to feel festive, but still let you really taste the chocolate of the cookie. A great balance.
How to Make Chocolate Thumbprint Cookies
Chocolate Mint Thumbprint Cookies
- 1 cup salted butter room temperature
- 2 cups white granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup chocolate chips
- 1 1/2 cups white chocolate chips
- 7 ounces sweetened condensed milk
- 1/2 teaspoon mint extract
- 1-3 drops Green Food Coloring
- Preheat oven to 350 degrees F.
- In a large mixing bowl cream together butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing until incorporated.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together cocoa, salt, baking soda, baking powder and all-purpose flour.
- Slowly add dry ingredients to wet ingredients, mixing until just combined.
- Use a 1 inch cookie scoop, and roll dough into 1 inch balls.
- Place on greased or lined baking sheet.
- Using the back of a rounded measuring spoon, or your thumb, press a well into center of each cookie.
- Bake at 350 degrees for 11-12 minutes, until edges are dry, but center is soft.
- If the "thumbprint" is no longer there, use the same measuring spoon to re-indent the center of the cookie.
- Let cool on baking sheet for 2-5 minutes.
- Remove from baking sheet and cook on a wire cooling rack.
- While cookies cool, use a small saucepan over medium heat, to melt together the white chocolate chips and sweetened condensed milk.
- Once melted together, remove from heat, and stir in mint extract.
- Spoon center filling into the center of each cookie.
- In a small bowl, melt the chocolate chips in the microwave by heating in 20 second increments, and stirring between each.
- Once melted (about 40-60 seconds), drizzle melted chocolate over cookies.
- Let the chocolate set and the fudge like center set, and serve or store in an air tight container.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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