Introduction

These Chocolate Mint Thumbprint Cookies combine rich cocoa with a creamy white chocolate mint center for a festive and indulgent treat. Perfect for holiday gatherings or as a delightful dessert any time of year.

A close-up view of a dark brown cracked chocolate cookie with a soft texture forming the base, topped by a smooth, pale green circular layer in the center, likely frosting or cream, and finished with thin, wavy lines of medium brown chocolate drizzle across the green layer. The cookie lies on a silver wire cooling rack against a white marbled surface, with other similar cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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
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 vanilla extract and blend until combined. Add cocoa powder, salt, baking soda, baking powder, and flour, mixing until fully incorporated.
Step 2: Roll the dough into 1-inch balls and place them on a greased or parchment-lined baking sheet. Use your thumb to press a well into the center of each dough ball to create the thumbprint.
Step 3: Bake cookies at 350°F (175°C) for 12 minutes. If the thumbprint indentations fade during baking, gently press them down again with the back of a wooden spoon or spatula. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 4: For the filling, melt the white chocolate chips and half a can of sweetened condensed milk together in a small saucepan over medium heat, stirring continuously. Stir in the mint extract and a few drops of green food coloring until you reach your desired shade.
Step 5: Spoon the mint fudge mixture into the thumbprint wells of each cookie.
Step 6: Melt the chocolate almond bark according to package directions and drizzle it over the filled cookies. Let the chocolate set before serving or storing.

Tips & Variations

For a stronger mint flavor, increase the mint extract gradually but be careful not to overpower the chocolate.
Use dark or semi-sweet chocolate almond bark for a richer drizzle.
If you prefer a softer cookie, reduce baking time by 1-2 minutes.
To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 2 weeks or freeze for up to 3 months. Allow cookies to come to room temperature before serving; you can lightly rewarm them in the oven for a few minutes if desired.

How to Serve

A close-up view of a single dark brown, cracked chocolate cookie resting on a silver cooling rack, topped with a smooth, light green cream layer in the center, which is decorated with thin, wavy lines of milk chocolate drizzled evenly across it. The cookie’s rough texture contrasts with the glossy cream and chocolate drizzle, and a few more similar cookies slightly out of focus can be seen in the background. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of almond bark?

Yes, you can substitute regular chocolate chips or bars for the almond bark. Just melt gently to avoid burning and ensure a smooth drizzle.

What if I don’t have mint extract?

If you don’t have mint extract, you can skip it or use a small amount of peppermint oil or a crushed mint candy to flavor the filling. Adjust to taste and be cautious as peppermint oil is very potent.