Love these thumbprint cookies? You'll want to try my Apricot Thumbprint Cookies next!
Spring is officially here! Happy dance! At least it's here in southern Utah anyways, and it's been a lovely 60° all week. Can I just say, I love where I live? Really though, I'm sorry if you are still dealing with the snow...This was my first winter without snow, and while it was weird at first, I have quite enjoyed it. I think I prefer to keep that cold, white stuff up in the mountains. And then I can just go visit instead.
My favorite thing about spring is when the trees start blooming and the birds start chirping again. Isn't this season beautiful? We've had this gorgeous little tree flowering outside our house, and it makes me smile every time I pull into the driveway. It adds a nice little touch to our front yard.
Ok, now let's dive into today's recipe! So...I actually really wanted to get this recipe out before St. Patrick's Day. Because, mint and chocolate. But, life tends to get in the way sometimes. Like it did last week. That's why this recipe is getting shared now instead. I figured it was just too good not to share! Besides, mint and chocolate are really a great combination at any time of year. If you like that sort of thing of course (where are my mint chocolate fans?!).
Speaking of mint and chocolate. When I was a kid, I used to beg my mom to make mint brownies. Like all the time. There really wasn't anything out there that was as amazing as those mint brownies. Dang, I need to get that recipe!
These mint chocolate thumbprint cookies remind me of my mom's mint brownies, but in cookie form instead. They are seriously to die for, and I'm probably guilty of eating at least six in one sitting. I just can't even with the mint and chocolate. And if you're a fan of this flavor combo, you won't be able to avoid the temptation either! Sorry, not sorry.
More Dessert Recipes
📋 Recipe
Mint Chocolate Thumbprint Cookies
Ingredients
Cookies
- ¼ cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup sugar for coating
Filling
- 2 oz white chocolate chopped
- 2 tablespoon heavy cream
- ½ teaspoon peppermint extract
- green food coloring
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place the chocolate chips in a microwave-safe bowl. Microwave for 20 seconds at a time, stirring after each interval. Continue microwaving until chocolate is melted and smooth.
- Using a mixer, beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla and continue beating until well blended.
- Add in the flour, cocoa powder and salt and mix until combined.
- Using a tablespoon, roll the dough into small balls. Roll each ball into sugar and place on the baking sheet. Indent each ball with your thumb or a ½ teaspoon measuring spoon. Note that the cookies will slightly crack around the edges.
- Bake for 10-12 minutes or until firm. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Add the white chocolate and heavy cream to a microwave-safe bowl. Heat for 20-30 seconds or until melted when stirred. One melted, stir in the peppermint extract and a few drops of green food coloring.
- Fill the cookies with a spoonful of the mint filling. Place the cookies in the fridge for 30 minutes or until the filling has set. Top the cookies off with a drizzle of melted chocolate, if desired.
- Cookies will stay fresh for up to one week when stored in an airtight container in the fridge.
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