Chocolate Mint Thumbprints
Love this cookie recipe: Chocolate Mint Thumbprints
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
Yield: 3 dozen cookies
Prep Time: 45 minutes + chill time
Cook Time: 8 minutes
Ingredients:
COOKIES:
- 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
FILLING:
- 3/4 cup chopped semi-sweet chocolate (or chocolate chips)
- 3 tablespoons unsalted butter, cut into 6 pieces
- 1/4 teaspoon peppermint extract
Instructions:
- 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).
- 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.
- 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.
- 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. 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.
Tips:
- 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: RecipeGirl.com (Adapted from Fine Cooking)
COOKIES:
- 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
FILLING:
- 3/4 cup chopped semi-sweet chocolate (or chocolate chips)
- 3 tablespoons unsalted butter, cut into 6 pieces
- 1/4 teaspoon peppermint extract
- 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).
- 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.
- 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.
- 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. 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.
Tips:
- 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: RecipeGirl.com (Adapted from Fine Cooking)
Here are a few more thumbprint cookie recipes you might enjoy:
- Caramel Thumbprint Cookies by Cookie Dough and Oven Mitt
- Nutella Thumbprint Cookies by Recipe Girl
- Chocolate Thumbprint Cookies by Recipe Boy
- Red Currant Thumbprint Cookies by Recipe Girl