Thumbprint cookies are a holiday classic and these Mint Chocolate Thumbprints are no exception! Enjoy the buttery shortbread-style cookie paired with the cool mint and creamy chocolate of your dreams!
The Origin of Mint Chocolate Thumbprints
These delicious little cookies were inspired by the classic Raspberry Thumbprints borne from Sweden! These cookies are called “hallongrotta” in Swedish which means raspberry cave, but since growing in popularity over the years, people have made their own flavor variations to slot in those “caves.”
Today we’re going for the classic mint chocolate flavor combo that we all know and love! The cooling freshness of the mint and the creamy melt-in-your-mouth effect of the chocolate make for the most delectable cookie. This treat is perfect for the holidays, St. Patrick’s Day, or whenever the mood strikes!
Key Ingredients for Chocolate Thumbprint Cookies
You’ll need butter, sugar, vanilla, flour, cocoa powder, and salt for the chocolate cookie base. Then you’ll need semi-sweet chocolate chips and peppermint extract to create your smooth mint chocolate filling, as well as some Andes baking chips (or chopped-up regular Andes) to sprinkle on top!
Thumbprint Cookie Variations
- Follow this recipe as it’s written, but mix chocolate and peanut butter together for the filling instead of mint! Add crumbled Reese’s on top.
- Put a small marshmallow in the thumbprint, turn on the broiler for a minute to brown, and then drizzle the whole cookie with chocolate. YUM!
- Go for the classic Raspberry Thumbprint recipe, but use a different flavored jam! Maybe blueberry? Fig? It’s up to you!
Simple Instructions to Make Mint Chocolate Thumbprints
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Add in the vanilla and mix until combined.
Step 3: Combine Dry Ingredients
In a smaller bowl, combine the flour, cocoa powder, and salt. Slowly add this dry mixture to the creamed mixture and mix the two just until they’re combined.
Step 4: Bake Cookies
Form the cookie dough into 1” balls and roll them in sugar. Evenly space them on an ungreased baking sheet and bake them for 7 minutes. Remove the baking sheet from the oven, and using a small teaspoon or cookie scoop, make an indentation in the center of each cookie. Let them cool for 2 minutes on a baking sheet, and then remove them to cool completely on a wire rack.
Step 5: Toppings
In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth. Stir in the peppermint extract and fill each cookie with the mint chocolate. Sprinkle with Andes baking chips and let them stand until the chocolate is set. Enjoy!
You can either microwave your chocolate chips in 30-second intervals, stirring in between to prevent burning, or you can use a double boiler method. Fill a pot with a couple of inches of water and set it on the stove over medium heat. Fill a bowl larger than the pot with the chocolate chips and set it on top of the pot of water. The steam from the water below will heat the bowl and melt the chocolate chips without getting them too hot. You’ll still want to keep an eye on your chocolate and stir occasionally until it’s fully melted.
The key is to be gentle when pressing! Don’t flatten them too much, and don’t press so hard when you make the thumbprint.
Try cooling the dough in the refrigerator for about an hour before baking.
More Mint Chocolate Recipes To Enjoy
- Mint Oreo Cheesecake Squares
- Mint Brownies
- St. Patrick’s Day Bark
- Peppermint Patty Brownies
- St. Patrick’s Day Dirt and Worm Cups
Thanks so much for reading about my mint chocolate thumbprints! Enjoy your treat and let me know what you think!
Mint Chocolate Thumbprints
- 1 cup butter softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1 cup cocoa powder
- pinch of salt
- 2/3 cup semi sweet chocolate chips
- 1/2 teaspoon peppermint extract
- Andes baking chips
- Preheat oven to 350 degrees F.
- In a large bowl cream the butter and sugar until light and fluffy. Add in vanilla and mix well.
- In a small bowl combine the flour, cocoa powder and salt. Slowly add to creamed mixture and mix just until combined.
- Form dough into 1″ balls and roll in sugar. Place on an ungreased baking sheet. Bake for 7 minutes. Remove baking sheet from oven and using a small teaspoon or cookie scoop make an indentation in the center of each cookie. Let cool for 2 minutes on baking sheet then remove to wire racks to cool completely.
- In a small microwave safe bowl melt the chocolate chips in 30 second intervals until smooth. Stir in peppermint extract. Fill each cookie with chocolate and sprinkle with Andes baking chips. Let stand until chocolate is set.