Chocolate Mint Thumbprint Cookies

I recently created an account on Twitter, I really wasn’t sure how it worked or what it involved, but I soon found out and now I am addicted. Josh thinks I need professional help:) It is fun to “chat” with so many friends and everyone is so helpful. If I have a question, it is usually answered in minutes by a couple of different people. I think Twitter is broadening my horizons and expanding my knowledge:) See, it is a good thing!

I was on Twitter awhile ago and saw Dawn’s tweet about some cookies she just made. Of course, I hurried over to her blog to check them out. She made Recipe Girl’s, Chocolate Mint Thumbprints. The cookies looked incredible! I immediately added them to my never ending baking list.

I never buy Girl Scout cookies, don’t get me wrong I love cookies and adorable little girls, but I don’t need any extra sweets in my house. I bake too much as it is. Everywhere I turn though I am haunted by GS cookies, especially the thin mints. So to curve my craving, I decided to bump the Chocolate Mint Thumbprints to the top of my list.

I really enjoyed making these cookies. The cookie part was similar to a chocolate shortbread, the perfect base for a mint filling. I melted Andes mint chips for the filling since I had them on hand. Chocolate and mint are meant to be together if you ask me. These cookies kicked my Thin Mint craving for sure! Thanks to Dawn and Lori, my Twitter buddies:) See without Twitter I wouldn’t of made these fabulous cookies, it is helpful in so many ways:)

If you want to follow me on Twitter, click here.

Chocolate Mint Thumbprint Cookies
Recipe from Recipe Girl


1 cup + 2½ Tbs unbleached all-purpose flour
¼ cup Dutch- processed cocoa
¾ cup unsalted butter, at room temperature
½ cup powdered sugar, sifted
1½ tsp pure vanilla extract
¼ tsp salt

FILLING:
¾ cup chopped chocolate chips
3 Tbs unsalted butter, cut into 6 pieces
¼ tsp pure peppermint extract

1. Sift flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.

2. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes (or longer).

3. Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

4. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index finger-tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

5. Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

6. For the filling: Put the chocolate and butter in a heatproof bowl. Microwave for 30 second bursts (stirring after each heating) until melted and smooth. Stir in mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing.


Categories: Christmas Cookies