Name: Chocolate Mint Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1 ¾ cups all-purpose flour; ½ cup unsweetened cocoa powder; ¼ teaspoon salt; 1 cup powdered sugar; 1 tablespoon unsalted butter, softened; 1–2 tablespoons heavy cream or milk; ½ teaspoon peppermint extract; Green food coloring, optional; ½ cup semi-sweet chocolate chips

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

¼ teaspoon salt

1 cup powdered sugar

1 tablespoon unsalted butter, softened (for filling)

1–2 tablespoons heavy cream or milk

½ teaspoon peppermint extract

Green food coloring (optional)

½ cup semi-sweet chocolate chips (for drizzling or topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) or 325°F (163°C) for convection ovens. Line two baking sheets with parchment paper or silicone mats. Organize your ingredients for easy access.

Step 2: In a large bowl, cream together 1 cup softened butter and ¾ cup sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes. Add egg yolk and vanilla, mixing briefly until combined. In another bowl, whisk flour, cocoa powder, and salt. Gradually add dry ingredients to butter mixture on low speed until just combined. If dough feels too dry, add heavy cream 1 teaspoon at a time.

Step 3: Scoop dough into 1 tablespoon portions, rolling into smooth balls. Place on baking sheets spaced 1½–2 inches apart. Press a shallow ½-inch indentation into the center of each ball using your thumb or a utensil. If cracks appear, smooth the edges gently.

Step 4: Bake one sheet at a time in the center of the oven for 9–11 minutes until edges are set but centers remain slightly soft. Rotate pans halfway through for even baking. Let cookies rest on the sheet for 5 minutes before transferring to a rack to cool completely.

Step 5: Beat powdered sugar and 1 tablespoon softened butter until combined. Add peppermint extract and 1–2 tablespoons heavy cream or milk, adjusting until a thick, pipeable consistency forms. Stir in green food coloring if desired. Transfer filling to a piping bag or a small bag with a corner cut off.

Step 6: Once cookies are fully cooled, pipe or spoon about ½ to 1 teaspoon of mint filling into each indentation, filling shallowly but not mounding.

Step 7: Melt chocolate chips in 20–30 second bursts, stirring in between until smooth. Drizzle melted chocolate over the mint filling or pipe a dot in the center of each cookie.

Step 8: Chill cookies in the refrigerator for 10–15 minutes to set the filling and chocolate, or let them sit at room temperature for 30–60 minutes if cool and dry before serving.

Tips & Variations

Use a small dusting of powdered sugar on your thumb or dampen a teaspoon for easy, clean indentations without cracking the dough.

If the dough feels too firm or crumbly, add a teaspoon of heavy cream to improve texture.

For a brighter mint flavor, increase peppermint extract slightly but avoid overdoing it to prevent bitterness.

Freeze scooped dough balls on a sheet before transferring to a bag; bake from frozen with an extra 2–3 minutes added to the bake time.

Swap semi-sweet chocolate chips for dark or white chocolate for different flavor profiles.

Storage

Store cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. Refrigerated cookies keep for up to 1 week and should be brought back to room temperature before serving. Dough balls can be frozen for up to 3 months; bake directly from frozen with adjusted bake time. Mint filling keeps refrigerated for several days; stir before use.

FAQs

Can I use butter substitutes in this recipe?

While unsalted butter is preferred for texture and flavor, you can substitute with margarine or a plant-based butter alternative, but results may vary slightly in taste and texture.

How do I prevent the cookie dough from cracking when making the thumbprints?

Make sure your butter is softened but not melted. If cracks appear when pressing indents, gently smooth the edges. Dusting your thumb with powdered sugar or using a damp utensil can also help create clean indents without cracking.