Description
Delightfully rich and tender Chocolate Mint Thumbprint Cookies featuring a soft cocoa-flavored dough with a creamy peppermint filling and a drizzled semi-sweet chocolate finish. Perfectly balanced with a hint of refreshing mint and a melt-in-your-mouth texture, these cookies are an excellent treat for holidays or any special occasion.
Ingredients
Scale
For the Cookies:
- 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
For the Mint Filling:
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon peppermint extract
- Green food coloring, optional
For the Chocolate Drizzle:
- ½ cup semi-sweet chocolate chips
Instructions
- Prep & preheat: Preheat oven to 350°F (175°C), or 325°F (163°C) if using convection. Line two baking sheets with parchment paper or silicone mats. Arrange all ingredients so they’re easily accessible. Let butter soften to room temperature but remain firm enough to press gently.
- Make the cookie dough: Cream the butter and sugar in a large bowl for 2–3 minutes until light and fluffy. Mix in egg yolk and vanilla extract until combined. In a separate bowl, whisk flour, cocoa powder, and salt. Add dry mix in two parts to butter mixture at low speed until dough forms. If too dry, add 1 tsp heavy cream at a time to achieve cohesive dough.
- Shape and make thumbprints: Use a small cookie scoop (about 1 tablespoon) to portion dough into 24–30 balls. Place on baking sheets 1½–2 inches apart. Press a shallow ½-inch indentation in each ball using thumb or teaspoon handle, smoothing edges if cracked.
- Bake the cookies: Bake one sheet at a time for 9–11 minutes until edges are set but centers still soft. Rotate pans halfway for even baking. Cool on pans for 5 minutes before transferring to wire racks to cool completely.
- Make the mint filling: Beat powdered sugar and softened butter until combined. Add peppermint extract and 1–2 tablespoons heavy cream or milk, beating to a thick, pipeable consistency. Add green food coloring if desired. Transfer filling to a piping bag or small zip-top bag with a corner snipped.
- Fill the cookies: Pipe or spoon about ½ to 1 teaspoon of mint filling into each cooled cookie’s indentation. Press down any raised edges to keep filling neat.
- Add the chocolate finish: Melt semi-sweet chocolate chips in 20–30 second bursts in microwave or a double boiler until smooth. Drizzle over the filled centers or pipe a small dot of chocolate on each cookie.
- Chill, set, and serve: Refrigerate cookies for 10–15 minutes to set the filling and chocolate, or let sit at room temperature for 30–60 minutes if cool and dry. Serve once firm to the touch.
- Storage & make-ahead tips: Store layered in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Dough balls freeze well for up to 3 months; bake from frozen with an additional 2–3 minutes. Fill thawed baked cookies before serving. Mint filling keeps refrigerated for several days; stir before use.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Spoon and level flour or weigh for accuracy to avoid dense cookies.
- Use powdered sugar to dust your thumb or use a damp teaspoon for smooth indentations.
- Cookies are best slightly soft in the center; they firm up as they cool.
- Adjust the filling thickness by varying the amount of heavy cream or powdered sugar.
- Chocolate drizzle can be adjusted in amount and style for decorative effect.
- Freeze dough balls unbaked for convenient fresh-baked cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate mint cookies, thumbprint cookies, peppermint filling, holiday cookies, cocoa cookies, chocolate drizzle cookies
