Chocolate Mint Thumbprints filled with a white chocolate mint ganache, if you love those little Andes mints, you will go crazy for these cookies. In fact, Andes mints are mixed right into the cookie batter. Chocolate and mint are on of my favorite combos..right up there with chocolate and peanut butter. So when I stumbled upon this recipe in one of my favorite cookbooks, I just had to make them. The cookies are dense, chocolatey, crumbly and surprisingly not too sweet, but the mint ganache is what makes these cookies shine. Thumbprint cookies are always a seasonal favorite to bake, and I am loving this chocolatey, minty spin on the classic cookie. I promise these will be a hit at your next Christmas cookie exchange! 😉
One Year Ago: Orange Gingerbread Cookies
Chocolate Mint Thumbprints
- 2 ounces dark chocolate (60-72%), chopped
- 2 ounces mint chocolate, chopped (Andes Mints)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon salt
- 1 cup (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 Turbinado sugar, for rolling
For the White Chocolate Filling:
- 3 ounces white chocolate, chopped
- 3 tablespoons heavy cream
- 1/2 teaspoon pure peppermint extract
- In a microwave-safe bowl, melt the dark chocolate and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth; set aside to cool.
- In a medium bowl, whisk together the flour, cocoa and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, 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. Pour 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 8-inch disk; wrap it up and refrigerate until chilled and firm, at least 30 minutes..
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Place Turbinado sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. Bake for 10 minutes, or until slightly firm. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Return the cookies to the oven and bake 4 to 5 minutes longer. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
- To make the White Chocolate Filing, Put the white chocolate in a heatproof bowl. Put 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, about 30 seconds, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.
Yields: about 40 cookies
Source: adapted from Baked Explorations