Mint Chocolate Thumbprint Cookies – Deliciously soft, mint-infused chocolate cookies with a creamy white chocolate mint ganache filling!
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.
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!
Try these delicious cookies next!
- Rolo Peanut Butter Blossoms
- Cranberry Orange Slice ‘n’ Bake Cookies
- Gingerbread Men (PERFECT Christmas 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
- 2 oz white chocolate 60g, coarsely chopped
- 2 tablespoons double/heavy cream
- 1/2 teaspoon peppermint extract
- Green food colouring optional
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat.
Add the dark chocolate to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
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.
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 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.
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.
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.
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.
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. Thaw overnight in the fridge before continuing with the filling.