Chocolate Mint Thumbprint Cookies
Ingredients
For the Cookies
- 1 cup all-purpose flour (120 grams)
- ⅓ cup unsweetened cocoa powder (28 grams)
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (113 grams, room temperature (1 stick))
- ⅔ cup granulated sugar (133 grams)
- 1 egg yolk (14 grams, room temperature)
- 2 tablespoons whole milk (28 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 10 ounces Crème de Menthe baking chips (283 grams, finely chopped (1 package))
For the Créme de Menthe Ganache
- 1 cup finely chopped white chocolate (170 grams (SEE NOTE))
- 1 tablespoon unsalted butter (14 grams, chopped)
- ¼ cup heavy cream (57 grams)
- 1 tablespoon Créme de Menthe liqueur (12 grams (or ¼ teaspoon Crème de Menthe candy & baking flavoring))
Instructions
- 1
To make thumbprint cookies.
- 2
Whisk
- 3
In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
- 4
Beat
- 5
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.
2 min - 6
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.
- 7
Stir
- 8
Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.
- 9
Chill
- 10
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.
- 11
Preheat
- 12
While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.
- 13
Form
- 14
When the dough is ready, form it into ¾-inch balls.
- 15
Roll
- 16
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.
- 17
Bake the cookies for 10-12 minutes or until set.
12 min - 18
Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)
1 min - 19
Cool
- 20
After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.
- 21
To make the ganache
- 22
Make
- 23
While the cookies cool, make the ganache.
- 24
Place the white chocolate and butter in a microwave-safe bowl. Set aside.
- 25
Simmer
- 26
Pour the cream in a different microwave-safe bowl and heat to a simmer on stovetop (or just until a few bubbles are visible).
- 27
Pour
- 28
Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.
2 min - 29
Stir
- 30
After the chocolate has set for 2 minutes, stir until smooth.
2 min - 31
Heat
- 32
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.
- 33
Add the hot mixture to the cooler mixture and stir until smooth.
- 34
Mix
- 35
Add the Crème de Menthe or flavoring and mix until smooth.
- 36
Fill in the ganache
- 37
Fill
- 38
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.
Nutrition
Per serving (based on 30 servings)


