Chocolate Mint Thumbprint Cookies Recipe
Delight in these rich and festive Chocolate Mint Thumbprint Cookies featuring a soft cocoa cookie base, filled with a creamy mint-infused white chocolate fudge center, and finished with a drizzle of melted chocolate almond bark. Perfectly balanced with a hint of mint and a luscious texture, these cookies make a delightful treat for the holidays or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: Approximately 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Fudge Filling
- 1 ½ cups white chocolate chips
- ½ of 14 oz can sweetened condensed milk (7 oz)
- ½ teaspoon mint extract
- Green food coloring (optional, to tint the fudge)
Chocolate Drizzle
- 2 ounces chocolate almond bark (Candiquik)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the softened butter and white sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Then, gradually add the unsweetened cocoa powder, salt, baking soda, baking powder, and all-purpose flour. Mix until a uniform cookie dough is formed.
- Shape the Cookies: Roll the dough into 1-inch diameter balls and place them evenly spaced on a greased baking sheet or one lined with parchment paper. Using your thumb, gently press into the center of each cookie ball to create a shallow well. This indentation will hold the fudge filling later.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for about 12 minutes. If the thumbprint indents disappear during baking, gently press the centers again with the back of a wooden spoon or spatula to reform the wells. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Make the Fudge Filling: In a small saucepan over medium heat, melt together the white chocolate chips and half of the sweetened condensed milk, stirring continuously to prevent burning and to achieve a smooth consistency. Once melted, remove from heat and stir in the mint extract and a few drops of green food coloring if desired to enhance the minty appearance.
- Fill the Cookies: Use a spoon to carefully fill each cookie’s thumbprint well with the prepared mint fudge filling. Ensure the filling sits nicely in the indent without overflowing.
- Prepare the Drizzle: Melt the chocolate almond bark according to the package instructions to achieve a smooth and pourable consistency. Drizzle the melted chocolate over the top of the filled cookies using a spoon or fork for an elegant finish.
- Set and Serve: Allow the chocolate drizzle to set at room temperature. Once set, serve the cookies immediately or store them in an airtight container to maintain freshness.
Notes
- For a stronger mint flavor, you can increase the mint extract slightly, but be cautious as it can overpower the other flavors.
- If green food coloring is unavailable, the mint fudge filling can be served without it, still tasting delicious.
- Make sure to cool the cookies completely before filling to prevent the fudge from melting or mixing into the cookie base.
- Use parchment paper on your baking sheets for easier cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Keywords: chocolate mint cookies, thumbprint cookies, mint fudge cookies, holiday cookies, white chocolate filling
