Description
Delight in these rich and festive Chocolate Mint Thumbprint Cookies featuring a tender cocoa-infused dough, filled with a creamy mint fudge center and topped with a glossy drizzle of chocolate almond bark. Perfect for holiday celebrations or any time you crave a combination of chocolate and refreshing mint flavors.
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
Filling and Topping
- 2 ounces chocolate almond bark
- 1 ½ cups white chocolate chips
- ½ can sweetened condensed milk (approx. 7 ounces)
- ½ teaspoon mint extract
- Green food coloring (optional)
Instructions
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and white sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to combine all flavors evenly.
- Mix dry ingredients: Gradually sift in the unsweetened cocoa powder, salt, baking soda, baking powder, and all-purpose flour into the wet mixture. Stir gently until a smooth, uniform dough forms, ensuring there are no lumps of dry ingredients.
- Shape cookies: Roll the dough into 1-inch diameter balls. Place the balls spaced evenly on a cookie sheet lined with parchment paper or silicone mat. Press your thumb gently into the center of each dough ball to create indentations for the filling.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies in the center rack for about 12 minutes. Once baked, if the indentations have puffed up, press them down again carefully to maintain space for the filling.
- Prepare mint fudge filling: In a small saucepan over medium heat, melt the white chocolate chips along with the sweetened condensed milk, stirring continuously to prevent scorching. Remove from heat and stir in the mint extract and a few drops of green food coloring if desired to achieve a festive look.
- Fill and decorate: Once cookies are fully cooled, spoon the mint fudge filling generously into each thumbprint indentation. Melt the chocolate almond bark according to package instructions (usually microwave or double boiler) and drizzle it over the filled cookies for a beautiful glossy finish and added chocolate flavor.
Notes
- Ensure the butter is softened to room temperature to achieve a light and fluffy dough texture.
- Use parchment paper or silicone mats to prevent sticking and facilitate easier cleanup.
- Let cookies cool completely before adding the filling to avoid melting the mint fudge.
- If you prefer, substitute mint extract with peppermint extract for a stronger mint flavor.
- Green food coloring is optional but adds a festive touch for holidays like Christmas.
- Store cookies in an airtight container at room temperature for up to a week.
