Chocolate Mint Thumbprint Cookies

To make thumbprint cookies.

Whisk

In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.

Beat

In another mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy for about 2 minutes.

Add the egg yolk, milk, and vanilla and continue beating at medium-high speed until fully incorporated.Note: Egg and milk should be at room temperature.

Stir

Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.

Chill

Cover the bowl with plastic wrap and place it in the refrigerator until firm, for about 1 hour. Note: Chilling the cookie dough before baking is essential. It helps the cookies hold their shape and prevents excessive spreading.

Preheat

While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.

Form

When the dough is ready, form it into ¾-inch balls.

Roll

Firmly roll each ball in the finely chopped Crème de Menthe chips, and place the balls, 2-inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball (about ¾ way through the ball) with the greased rounded end of a wooden spoon handle or ½-teaspoon measure.

Bake the cookies for 10-12 minutes or until set.

Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)

Cool

After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.

To make the ganache

Make

While the cookies cool, make the ganache.

Place the white chocolate and butter in a microwave-safe bowl. Set aside.

Simmer

Pour the cream in a different microwave-safe bowl and heat to a simmer on stovetop (or just until a few bubbles are visible).

Pour

Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.

Stir

After the chocolate has set for 2 minutes, stir until smooth.

Heat

If the white chocolate and butter don’t fully melt, place ½ of the mixture in a clean microwave-safe bowl and heat for 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. Note: Be careful the chocolate doesn’t get too hot – white chocolate is sensitive and can seize up if it gets overheated.

Add the hot mixture to the cooler mixture and stir until smooth.

Mix

Add the Crème de Menthe or flavoring and mix until smooth.

Fill in the ganache

Fill

Once cookies have completely cooled, fill each with ½ teaspoon of Crème de Menthe Ganache. The ganache should be soft. If necessary, reheat it in the microwave just until it has softened.