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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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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.

Try these delicious cookies next!

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

Mint Chocolate Thumbprint Cookies

Yield: 18 - 20 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously soft, mint-infused chocolate cookies with a creamy white chocolate mint ganache filling!

Ingredients

For the Cookies

  • 2 oz (60g) dark chocolate, coarsely chopped
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (125g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar, for coating

For the Filling

  • 2 oz (60g) white chocolate, 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.

Nutrition Information:
Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 35mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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