I made you a very special cookie since it is nearly Valentine’s Day: Chocolate Mint Thumbprints.
You’re going to love this cookie.
This particular thumbprint, from an old edition of Food and Wine, is intensely chocolaty with a lush, creamy mint ganache topping.
Chocolate and mint are truly a well-matched combination.
These cookies are perfect for celebrating love and friendship and all the rest of the things that go along with V-Day. ❤️❤️❤️
Rich Chocolate Mint Thumbprint Cookies
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Be forewarned, there are a few steps in this recipe.
But on a scale of 1 to 10, I score these cookies a 9.99999.
Because these take a while, make them on a Sunday afternoon when you have nothing else going on.
You won’t regret it, especially on Monday morning when you enjoy a couple with your morning espresso 🙂
Have you ever been to a dinner party where a fancy box of chocolates is passed around the dining table with after-dinner drinks?
Chocolate Mint Thumbprints could totally substitute for those fancy chocolates.
THREE kinds of chocolate in the dough: bittersweet chocolate, chocolate mint candies and dutch-process cocoa help make these cookies extra chocolaty.
PLUS there is white chocolate in the mint ganache topping!
So, three plus one equals FOUR kinds of chocolate in one cookie!
Dutch Process Cocoa Powder vs. Regular Cocoa Powder
Do you remember the difference between dutch-process cocoa and regular cocoa powder?
Neither do I. So I looked it up for you.
This thumbprint recipe uses two egg yolks instead of whole eggs.
Whenever a cookie calls for just yolks, you know it’s going to be extra good.
Save the egg whites to make an egg white omelet for breakfast.
I used a movie theater box of Junior Mints for the chocolate mint ganache filling and it was perfect.
If you don’t have Junior Mints you could also use After Eight Mints or Andes mints or Peppermint Patties.
You bake these thumbprints without the filling.
However, you pull the cookies out after 10 minutes and reinforce the cavity with whatever tool you used to create it.
Be careful, the cookies will be hot and the dough may be delicate. Don’t push too hard or you’ll collapse the cookie.
The cookies go back in the oven for another five minutes after this step.
I don’t have a melon baller so I used my vegetable peeler handle to form an indentation in each cookie.
Of course, you can also use your thumb to make holes.
Rich Chocolate Mint Thumbprint Cookie Recipe
- 2 ounces bittersweet chocolate, chopped
- 2 ounces mint chocolate, chopped (Use part of a movie-theater box of Junior Mints)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa
- 3/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tablespoons dark brown sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup coarse sugar such as Turbinado, for rolliing
- 3 ounces white chocolate, chopped
- 3 tablespoons heavy cream
- 1/2 teaspoon pure peppermint extract
Make the Cookie Dough
In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted.
Whisk until smooth, then let cool.
In a medium bowl, whisk the flour with the cocoa and salt.
In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy.
Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes.
Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth.
Transfer the dough to a sheet of plastic wrap and pat it into a disk ala pie crust; wrap and refrigerate until firm, at least 1 hour.
Bake the Cookies
Preheat the oven to 350°.
Line a cookie sheet with parchment paper.
Pour sanding sugar into a small bowl.
Portion tablespoons of the dough and roll into balls, then roll in the coarse sugar and place on baking sheet.
Using your thumb or a melon baller or the handle of a vegetable peeler, make an indentation in the center of each cookie.
Bake the cookies for 10 minutes, until slightly firm.
Remove the cookie sheets from the oven. Using the melon baller or the vegetable peeler, press the indentation in the cookies again.
Return the cookies to the oven and bake for five more minutes.
Cool on wire rack.
Make the Ganache
Put the white chocolate in a small bowl.
Meanwhile, pour the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds.
Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Add peppermint extract and stir.
Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes. See note.
Cookies will keep for a week in an airtight container.
Filling the thumbprints with mint ganache:
You can put the ganache into a pastry bag or a resealable plastic bag with a corner of the bag snipped off. Or you can fill the thumbprints using a teaspoon.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 54mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 2g
More Chocolate Cookie Recipes!
Have you made thumbprint cookies before? What about Junior Mint cookies?