The Best Chocolate Mint Thumbprint Cookies Are a Festive Dessert.

36 servings
1 hr 15 min

Chocolate Mint Thumbprints are an intense chocolate cookie similar to a shortbread and topped with a lush, mint chocolate ganache. If you love Andes mints or After Dinner Mints, you'll love these cookies.

The recipe uses three kinds of chocolate in the dough plus white chocolate in the ganache!

You’ll also need heavy cream and a bit of time as the dough requires a few steps.

But make these cookies! They taste incredible and I don’t say that about every cookie even though I’m a cookie monster!

You can use any type of mint chocolate candy in the dough, even a box of movie size mints.

Also, you can freeze this dough for a couple of months and it still tastes great. If you’re making the dough ahead of time, freeze the dough itself and wait to make the white chocolate ganache topping until you’re going to bake the cookies.

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Make this chocolate mint thumbprint recipe when you've got some time as it requires a couple more steps than your basic drop cookie. You'll melt bittersweet chocolate and a mint chocolate candy together and while that's cooling, you'll mix up the dough. You'll also need to make a white chocolate mint ganache while the cookies are baking.

Use a tool like a melon baller or a teaspoon or the end of a vegetable peeler or a wine cork dusted with cocoa powder to make an indentation in each cookie.

You can use anything you'd like to fill the cavities with the white chocolate ganache, including a pastry bag or a teaspoon.

The Best Chocolate Mint Thumbprint Cookies Are a Festive Dessert.
Recipe details
  • 36  servings
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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Ingredients
Here's What You'll Need to Make Chocolate Mint Thumbprints
  • 2 ounces bittersweet chocolate, chopped
  • 2 ounces mint chocolate, chopped (Use part of a movie-theater box of Junior Mints)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa
  • 3/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup coarse sugar such as Turbinado, for rolliing
  • 3 ounces white chocolate, chopped
  • 3 tablespoons heavy cream
  • 1/2 teaspoon pure peppermint extract
Instructions

Make the Cookie Dough
In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted.
Whisk until smooth, then let cool.
In a medium bowl, whisk the flour with the cocoa and salt.
In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy.
Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes.
Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth.
Transfer the dough to a sheet of plastic wrap and pat it into a disk ala pie crust; wrap and refrigerate until firm, at least 1 hour.
Bake the Cookies
Preheat the oven to 350 .
Line a cookie sheet with parchment paper.
Pour sanding sugar into a small bowl.
Portion tablespoons of the dough and roll into balls, then roll in the coarse sugar and place on baking sheet.
Using your thumb or a melon baller or the handle of a vegetable peeler, make an indentation in the center of each cookie.
Bake the cookies for 10 minutes, until slightly firm.
Remove the cookie sheets from the oven. Using the melon baller or the vegetable peeler, press the indentation in the cookies again.
Return the cookies to the oven and bake for five more minutes.
Cool on wire rack.
Make the Ganache
Put the white chocolate in a small bowl.
Meanwhile, pour the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds.
Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Add peppermint extract and stir.
Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes. See note.
Cookies will keep for a week in an airtight container.
Freezes well
Tips
  • Filling the thumbprints with mint ganache:
  • You can put the ganache into a pastry bag or a resealable plastic bag with a corner of the bag snipped off. Or you can fill the thumbprints using a teaspoon.
Jennifer
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