Description
Delightfully rich and refreshing, these Chocolate Mint Thumbprint Cookies feature a tender cocoa-infused cookie base filled with a creamy mixture of white chocolate, butter, cream, and Crème de Menthe liqueur. Perfect for holiday gatherings or any time you crave a decadent chocolate and mint treat.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour (120 grams)
- â…“ cup unsweetened cocoa powder (28 grams)
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (113 grams, room temperature, 1 stick)
- â…” 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)
Filling
- 10 ounces Crème de Menthe baking chips (283 grams, finely chopped, 1 package)
- 1 cup finely chopped white chocolate (170 grams)
- 1 tablespoon unsalted butter (14 grams, chopped)
- ¼ cup heavy cream (57 grams)
- 1 tablespoon Crème de Menthe liqueur (12 grams or ¼ teaspoon Crème de Menthe candy & baking flavoring)
Instructions
- Prepare the Cookie Dough: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, and kosher salt. In a separate large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the egg yolk, whole milk, and vanilla extract until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for at least 30 minutes to make it easier to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spaced about 2 inches apart. Use your thumb or the back of a small spoon to create an indentation in the center of each cookie, being careful not to press through the dough completely.
- Prepare the Filling and Bake: In a small saucepan over low heat, combine the finely chopped Crème de Menthe baking chips, white chocolate, unsalted butter, and heavy cream. Stir continuously until the mixture is smooth and melted. Remove from heat and stir in the Crème de Menthe liqueur or candy flavoring. Spoon or pipe the filling into each thumbprint indentation. Bake the cookies for 10-12 minutes until set but not browned. Allow to cool completely on a wire rack before serving.
Notes
- If you prefer a non-alcoholic version, substitute the Crème de Menthe liqueur with Crème de Menthe candy & baking flavoring.
- Chilling the dough makes it easier to shape and prevents spreading during baking.
- Use fine chopping techniques to ensure the baking chips and white chocolate melt smoothly.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
