Chocolate Mint Thumbprints
Indulge in the perfect harmony of rich chocolate and refreshing mint with these decadent Chocolate Mint Thumbprints! These elegant holiday cookies are made with a buttery cocoa-infused dough, filled with a creamy peppermint center tinted a festive green, and finished with a luscious drizzle of semi-sweet chocolate. The recipe is surprisingly simple, featuring easy-to-follow steps like thumbprinting the dough for a charming presentation and whipping up the vibrant mint filling in minutes. Ideal for cookie exchanges, dessert platters, or seasonal gifting, these bite-sized treats blend their nostalgic flavor combination with a show-stopping appearance. Ready in under an hour, these cookies are sure to impress with every bite! Perfect for those searching for "mint chocolate holiday cookies," "thumbprint cookie recipe," or "easy festive desserts."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg yolk
- 1.5 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 2 tablespoons milk
- 0.75 teaspoon peppermint extract
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 0.5 cup semi-sweet chocolate chips
- 2 drops green food coloring
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. If the dough is dry, add 1 tablespoon of milk at a time until the consistency is smooth and pliable.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a spoon, make an indentation in the center of each ball.
Bake the cookies for 8-10 minutes or until the edges are just set. Remove from the oven and use the back of a spoon to gently reshape the thumbprints if needed. Let the cookies cool completely on the baking sheets.
For the filling, in a small bowl, mix powdered sugar, heavy cream, peppermint extract, and a drop of green food coloring until smooth. Add a second drop of food coloring if the color is not vivid enough.
Fill each thumbprint cookie with the peppermint mixture using a small spoon or piping bag.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second increments, stirring each time, until smooth.
Drizzle the melted chocolate over the filled cookies for a decorative finish.
Let the cookies sit at room temperature or refrigerate them for 15 minutes to allow the filling and chocolate to set before serving.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 582.1 g | 212% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 324.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
