Christmas/ Cookies

Mint Chocolate Thumbprint Cookies

Mint Chocolate Thumbprint Cookies – Deliciously soft, mint-infused chocolate cookies with a creamy white chocolate mint ganache filling!

Chocolate thumbprint cookies with a mint filling on a baking tray.

Mint chocolate lovers – I have just the recipe for you. How do mint chocolate cookies with a creamy mint filling sound to you? Good?

Well, here they are! Mint Chocolate Thumbprint Cookies – just for you. 😉 

These thumbprint cookies are so quick and easy to throw together, and they require NO chilling time before baking!

The chocolate cookies are delicious soft, and infused with mint. The filling is a gorgeous white chocolate ganache infused with even more mint, and a drop of green food colouring – for looks.

Overhead shot of mint chocolate thumbprint cookies on a baking tray.

How to make Mint Chocolate Thumbprint Cookies

Ingredients you’ll need:

  • dark chocolate
  • unsalted butter
  • caster/granulated sugar
  • large egg yolk
  • vanilla extract
  • peppermint extract
  • plain/all-purpose flour
  • cocoa powder
  • salt

For the mint filling, you’ll need:

  • white chocolate
  • heavy cream
  • peppermint extract
  • green food colouring (optional)

To make these thumbprint cookies, add the dark chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.

In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg yolk, vanilla, and mint extract, and mix until combined. Add the melted chocolate, and mix until combined.

Add the flour, cocoa powder, and salt, and mix to form a smooth, slightly sticky dough.

Roll the dough into tablespoon-sized balls (about 0.7oz each). Roll each one in granulated sugar, and place onto a baking tray lined with parchment paper or a silicone mat.

Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

Bake for 10 – 12 minutes or until slightly firm, and cracked around the edges. If the indents have risen, you can gently press them back down with the measuring spoon. Allow to cool slightly before transferring them to a wire rack to cool completely.

For the filling, add the white chocolate and heavy cream to a microwave-safe bowl, and heat for 20 – 30 seconds. Stir until melted and smooth. Heat for longer if needed.

Once melted, stir in the mint extract, and a drop of green food colouring.

Fill the indents in the cookies with the mint chocolate filling, then place the cookies in the fridge for about 30 minutes to allow the filling to set. If desired, drizzle the cookies with even more melted chocolate.

Scroll down for the FULL printable recipe. 🙂

Overhead shot of mint chocolate thumbprint cookies on a baking tray.

A stack of mint chocolate thumbprint cookies.

These were a huge hit with my family, and will no doubt be requested again and again. They also make perfect, edible gifts for the holidays!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

A stack of mint chocolate thumbprint cookies with a bite took out of the top cookie.

Mint Chocolate Thumbprint Cookies - Deliciously soft, mint-infused chocolate cookies with a creamy white chocolate mint ganache filling! #mintchocolate #thumbprint #cookies #cookierecipes

Try these delicious cookies next!

Enjoy! 🙂

Chocolate thumbprint cookies with a mint filling on a baking tray.
5 from 3 votes
Mint Chocolate Thumbprint Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yields: 18 - 19 cookies
Calories: 130 kcal
Deliciously soft, mint-infused chocolate cookies with a creamy white chocolate mint ganache filling!
Print
Ingredients
For the Cookies
  • 2 oz dark chocolate 60g, coarsely chopped
  • 1/2 cup unsalted butter 115g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup plain/all-purpose flour 125g
  • 1/2 cup cocoa powder 50g
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar for coating
For the Filling
  • 2 oz white chocolate 60g, coarsely chopped
  • 2 tablespoons double/heavy cream
  • 1/2 teaspoon peppermint extract
  • Green food colouring optional
Instructions
For the Cookies
  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat.

  2. Add the dark chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.

  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg yolk, vanilla, and mint extract, and mix until combined. Add the melted chocolate, and mix until combined.

  4. Add the flour, cocoa powder, and salt, and mix to form a smooth, slightly sticky dough.

  5. Roll the dough into tablespoon-sized balls (about 0.7oz each). Roll each one in granulated sugar, and place on the prepared baking tray. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

  6. Bake for 10 - 12 minutes until slightly firm, and cracked around the edges. If the indents have risen, gently press them back down with the measuring spoon. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling
  1. Add the white chocolate, and heavy cream to a microwave-safe bowl, and heat for 20 - 30 seconds. Stir until melted and smooth. Once melted, stir in the mint extract, and a drop of green food colouring.

  2. Fill the indents in the cookies with the mint chocolate filling. Place the cookies in the fridge for about 30 minutes to allow the filling to set. If desired, drizzle on some extra melted chocolate.

Notes

Cookies stay fresh kept in an airtight container in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Cookie dough balls, shaped, can be frozen for up to 3 months before baked.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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16 Comments

  • Reply
    Elena
    7th November 2017 at 12:32 pm

    So easy to make! And looks amazing…

    • Reply
      Marsha
      7th November 2017 at 5:38 pm

      Thanks, Elena! 🙂

  • Reply
    Wajeeha
    8th November 2017 at 2:02 pm

    I absolutely love mint and chocolate together! These look divine, and as always beautiful photography!!! 🙂

    • Reply
      Marsha
      8th November 2017 at 9:25 pm

      Thanks, Wajeeha! 😀

  • Reply
    Jennifer @ Because Food Is Love
    8th November 2017 at 3:48 pm

    These are so cute and sound delicious. Perfect for the holidays! And fun for kids to help make too. Pinned!

    • Reply
      Marsha
      8th November 2017 at 9:25 pm

      Thanks, Jennifer!

  • Reply
    Demeter | Beaming Baker
    9th November 2017 at 12:27 pm

    These cookies look INCREDIBLE, Marsha! Gets me all excited for Christmas. Loving that mint ganache (and drooling over it, of course). Wishing you a spectacular weekend ahead! 🙂

    • Reply
      Marsha
      9th November 2017 at 1:17 pm

      Thanks, Demeter! 🙂

  • Reply
    Jackie myers
    9th November 2017 at 5:03 pm

    Theses look great! One question When freezing cookies are they filled and decorated first? I have never frozen cookie, do they still taste fresh? Do they get wet when though It?

    • Reply
      Marsha
      9th November 2017 at 10:35 pm

      Hi Jackie! You can freeze these cookies with the filling for up to 3 months. Thaw overnight in the fridge before serving them. If you’d like, you could even freeze the cookies without filling, then fill and decorate them once thawed out. They will still taste great, but freshly baked cookies will always be best. Even better – freeze the cookie dough once shaped, on a baking tray covered with clingfilm. Thaw overnight in the fridge, then fill them 🙂 Enjoy!

  • Reply
    Karen
    29th October 2018 at 4:41 pm

    Is the cocoa powder the unsweetened kind? Like Hershey’s?

    • Reply
      Marsha
      29th October 2018 at 7:14 pm

      I use Dr. Oetker Fine Dark Cocoa Powder, but you can use Hershey’s. 🙂

  • Reply
    Ejan
    13th November 2018 at 6:15 pm

    What exactly do you mean by “dark chocolate.” Unsweetened?

    • Reply
      Marsha
      13th November 2018 at 7:21 pm

      Dark chocolate is a form of chocolate containing a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no sugar.

  • Reply
    Anna
    19th December 2018 at 8:38 pm

    The cookie dough is excellent! Thank you! But I’m hesitant to try the white choc/mint ganache because chocolate and water don’t go well together, right? And most food coloring is water-based as is mint extract. Am I missing something?

    • Reply
      Marsha
      19th December 2018 at 8:54 pm

      Hi Anna, I used Sugarflair Holly Leaf – Sugartint Concentrated Droplet Colour for the white chocolate filling. You don’t need much, and won’t affect the chocolate. I also recommend Sugarflair’s concentrated gel colours, too. For the extract, I used Nielsen-massey Pure Peppermint Extract 🙂

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