Chocolate Mint Thumbprints

Love this cookie recipe:  Chocolate Mint Thumbprints

Chocolate Mint Thumbprints Cookies - recipe from

These are a delightful chocolate cookie recipe with mint chocolate filling.  They’re the perfect cookie recipe for mint chocolate lovers, they make a great everyday cookie, and they’re a nice holiday cookie too.

Chocolate Mint Thumbprints Cookies - recipe from

Chocolate Mint Thumbprints

Yield: 3 dozen cookies

Prep Time: 45 minutes + chill time

Cook Time: 8 minutes



  • 1 cup + 2 1/2 tablespoons all-purpose flour
  • 1/4 cup Dutch- processed cocoa
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt


  • 3/4 cup chopped semi-sweet chocolate (or chocolate chips)
  • 3 tablespoons unsalted butter, cut into 6 pieces
  • 1/4 teaspoon peppermint extract


  1. Make Cookies: Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes (or longer).
  2. Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.
  3. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index finger-tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)  They may be a little stubborn and want to break apart, but stick with it... they'll stay put if you work at it.
  4. Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
  5. 5. Make the filling: Put the chocolate and butter in a heatproof bowl. Microwave for 30 second bursts (stirring after each heating) until melted and smooth. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing.


  • You can also use Andes bits or Nestle Chocolate Mint Swirl chips (in place of chocolate).
  • The cookies will keep in an airtight container at room temperature for 4 to 5 days, or freeze for several weeks.
SOURCE: (Adapted from Fine Cooking)

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