Description

Chocolate Mint Thumbprint Cookies combine rich cocoa-flavored cookie dough with a creamy white chocolate mint filling and a drizzle of smooth chocolate. These buttery cookies feature a soft, fudgy center infused with refreshing mint extract, making them a perfect treat for chocolate and mint lovers alike.

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 (Candiquik)
1 ½ cups white chocolate chips
½ of 14 oz can sweetened condensed milk
½ teaspoon mint extract
Green food coloring (optional)

Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream together the room temperature butter and white sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined. Gradually add the unsweetened cocoa powder, salt, baking soda, baking powder, and all-purpose flour. Mix until a uniform dough forms.
Shape the Cookies: Roll the dough into 1-inch balls and place them on a greased baking sheet or one lined with parchment paper. Using your thumb, press into the center of each ball to create a small well without breaking through the dough.
Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookie dough balls for 12 minutes. If the thumbprint wells disappear while baking, gently press the centers down again using the back of a wooden spoon or spatula. Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Make the Mint Fudge Filling: In a small saucepan over medium heat, melt together the white chocolate chips and half a can of sweetened condensed milk, stirring continuously until smooth. Add ½ teaspoon of mint extract and stir well. For a festive touch, add green food coloring if desired. Spoon the fudge filling into the center wells of the cooled cookies.
Drizzle the Chocolate Topping: Melt the chocolate almond bark (Candiquik) according to package instructions. Using a spoon or a piping bag, drizzle the melted chocolate over the filled cookies. Allow the chocolate to set at room temperature before serving. Store the cookies in an airtight container to maintain freshness.

Notes

If the cookie centers disappear during baking, gently press them back down immediately to retain the thumbprint shape.
Green food coloring in the fudge filling is optional but adds a festive minty appearance.
The white chocolate and sweetened condensed milk mixture makes a rich, creamy mint fudge filling.
For best results, ensure the butter is softened to room temperature for easy creaming.
Store finished cookies in an airtight container at room temperature for up to one week.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate mint cookies, thumbprint cookies, mint fudge cookies, holiday cookies, chocolate almond bark