Name: Chocolate Mint Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
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 (Candiquik); 1 ½ cups white chocolate chips; ½ of 14 oz can sweetened condensed milk; ½ teaspoon mint extract; Green food coloring (optional)

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. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 2: Sift together the cocoa powder, salt, baking soda, baking powder, and flour. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

Step 3: Roll the dough into 1-inch balls and place them on a greased baking sheet or one lined with parchment paper. Press your thumb gently into the center of each ball to create a well for the filling.

Step 4: Bake the cookies at 350°F (175°C) for 12 minutes. If the thumbprint well disappears during baking, press the centers down again gently with the back of a wooden spoon or spatula. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Step 5: For the mint fudge filling, melt the white chocolate chips and sweetened condensed milk together in a small saucepan over medium heat, stirring continuously until smooth. Remove from heat and stir in the mint extract along with a few drops of green food coloring until evenly mixed.

Step 6: Spoon the mint fudge mixture into the thumbprint wells of the cooled cookies.

Step 7: Melt the chocolate almond bark according to the package instructions and drizzle it over the filled cookies. Allow the drizzle to set before serving or storing.

Tips & Variations

For a stronger mint flavor, add an extra ¼ teaspoon of mint extract to the fudge filling.

Swap white chocolate chips with dark chocolate chips for a richer filling.

Add crushed peppermint candies on top of the fudge before the chocolate drizzle sets for a festive touch.

If you don’t have almond bark, use semisweet chocolate chips for drizzling instead.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks. Allow chilled cookies to come to room temperature before serving for the best texture. You can also freeze them for up to 3 months; thaw at room temperature completely before enjoying.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days. Just cover it tightly with plastic wrap and bring it to room temperature before rolling into balls and baking.

What can I substitute if I don’t have mint extract?

If you don’t have mint extract, you can use peppermint extract as a similar alternative, but use sparingly since it is more intense. Or skip the mint altogether and enjoy the white chocolate fudge filling on its own.