Chocolate Mint Thumbprint Cookies

We’re only a few days into December I already feel like I’ve completely overdone it on holiday cookies. On Friday evening Salt Lake City hosted a cookie swap organized by Bloggers without Borders to benefit the charity Why Hunger. It was a small gathering at Finca restaurant, and I got to make some new blogger friends as well as catch up with some of my favorite local blogging buddies. And of course, there were cookies.

The next day, I helped my friend Becky with a SLC Mixer event featuring Maria of Two Peas and Their Pod and some of her famous cookies. We all had a lot of fun baking together, sharing tips, and talking about gift packaging for cookies.

By the end of the weekend, I couldn’t even look at a cookie. But now that it’s a been a few days, I sure wish I had a few more of these chocolate mint thumbprints to nibble on.

Chocolate Mint Thumbprint Cookies

These little baked gems of dark chocolate, white chocolate, and mint were my contribution to the cookie swap. I spied them years ago in Baked Explorations but only just now got around to trying the recipe. I loved how they turned out— chocolaty but not too sweet, and perfect for the holidays without being too cliche.

These chocolate mint thumbprints are doing pretty much everything right. The coarse sugar they’re rolled in before baking gives the exterior a nice crunch. The cookie itself is crumbly, with an almost melt-in-your-mouth feel. And the filling is a nice contrast, both in flavor and in texture. I doubt I’ll make it till Christmas without baking up another batch. It turns out you can’t have too many cookies around during the holidays!

Chocolate Mint Thumbprint Cookies

Getting the perfect thumbprint

You can of course use your thumb, but I prefer the end of a wooden spoon or large dowel. It keeps your fingers clean and the indents uniform. Make a well in the cookie before placing them in the oven, again about 10 minutes in to press down any parts that may have puffed up, and once more when the cookies come out of the oven. Do this and you’ll have a perfect “thumbprint” every time.

Chocolate Mint Thumbprint Cookies

Chocolate Mint Thumbprint Cookies
Dark chocolate cookies with a puddle of peppermint flavored white chocolate ganache in the center. Perfect for the holidays, or any time of year.
  • 4 ounces (110 grams) dark chocolate, chopped
  • 1½ cup (190 grams) all-purpose flour
  • ½ cup (40 grams) cocoa powder
  • ¾ teaspoon salt
  • 1 cup (226 grams) unsalted butter, at room temperature
  • ⅓ cup (65 grams) sugar
  • 2 tablespoons brown sugar, packed
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • Coarse sugar, for rolling
For the filling:
  • 3 ounces (85 grams) white chocolate, chopped
  • 3 tablespoons heavy cream
  • ½ teaspoon peppermint extract
  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In a double boiler or heat proof bowl set over a pan of simmering water, melt the chocolate. Stir until smooth, then remove from heat to cool slightly.
  3. In a bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar and brown sugar together on medium high speed until light and fluffy. Add the egg yolks one at a time, mixing after each, followed by the vanilla and peppermint extracts.
  4. Add the melted chocolate and mix until combined. Add the flour mixture all at once and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
  5. Roll the dough into rounded tablespoons and roll in the course sugar. Place on the prepared sheet pan and use your thumb or a dowel to create a well in the center of each cookie.
  6. Bake for 10 minutes, then remove from the oven and reinforce indents with your thumb or dowel. Return to oven and bake for an additional 4-5 minutes, just until cracks begin to form in the cookies. Remove from oven and reinforce the indents again. Let cool completely on a cooling rack.
To make the filling:
  1. In the microwave, heat the cream for about 30 seconds until boiling. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the peppermint extract.
  2. Pour the filling into the cooled cookies. Let cookies firm up in the fridge for 15 minutes. Store cookies at room temperature in an airtight container for up to several days.
Note: For best results, use a good quality white chocolate.

Adapted from Baked Explorations.
Nutrition Information
Serving size: Makes 2 dozen cookies

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18 Responses to Chocolate Mint Thumbprint Cookies

  1. loved these and they looked just absolutely perfect!!

  2. Stephanie says:

    Love the thumbprint tip. I normally use the back of a round teaspoon, but never thought to check while the cookies were in the oven and after. Thanks!

  3. These were gorgeous! I say were because they are long gone in my tummy! I could eat the entire bowl of the creamy mint filling!

  4. carrian says:

    The filling looks especially delicious! I cannot wait to try these for neighbor treats

  5. These were perfect and pretty to boot. Can’t beat that now can we? The texture of the cookie when perfect with that creamy middle. Mmm.

  6. Jane says:

    Wow they look great! I am going to try them this week. Thanks

  7. Jocelyn says:

    I am eager to try these! What technique did you use to pour the filling in? By the way, I really appreciate the “Baking Tip” feature on your blogs. Thank you!

  8. Joanne says:

    These cookies look so good!! And, thank you for the baking tip; I never thought about checking the indentation while the cookies are in the oven.

  9. Slice says:

    I have found that the best way to make a well or thumbprint in cookie dough is with a bottle cork, lightly dipped in flour first. Can’t wait to try these!

  10. I love how perfect are your thumbprints. Will have to use a wooden spoon next time, thanks for the tip.
    The cookies look amazing. Would love if you could bring them to this month chocolate party

  11. I really like the crunch of that coarse sugar and a white chocolate filling?! Just perfect…

  12. Jocelyn says:

    I made these delightful cookies today to give as gifts to neighbors and coworkers. My family had a hard time parting with them, though, for these treats are “completely delicious!”

  13. YUM. My mom makes a version of these. It’s not a Christmas without them.

  14. Annie says:

    a few questions…i have an unsweetened baking chocolate bar on hand, do you think that will work in place of the dark chocolate if i just add a little more sugar? also, do you think half-and-half will work in place of the heavy cream? trying to work with what i have already 🙂

    • Annalise says:

      You can substitute the unsweetened chocolate, though I’m not sure how much sugar you should add. I’m start with something like 1/2 cup. And for the ganache filling, it needs the fat in heavy cream to thicken properly, so if you substitute half and half for the cream, I would add about 1/2 Tbsp unsalted butter. Good luck!

  15. Heather says:

    My cookies keep spreading out into crispy wafers. The oven temp is exactly 350. I even put the cookies and the tray in the freezer for 10 minutes before putting them into the oven. Any tips?

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