This post, for Mint Chocolate Thumbprints, is created for #ChristmasCookiesWeek in conjunction with sponsor products. All opinions are mine alone. This post may contain affiliate links where I receive a small commission with no additional charge to you.
I am in full holiday baking mode! More Christmas cookies are on tap today. Another peppermint cookies this time paired with chocolate. It’s been a long time since I’ve made a thumbprint cookies so I thought it was about time. A mint chocolate thumbprint seemed appropriate for the holidays.
If you’ve ever made thumbprints, you know they can be messy trying to get your finger just right to make the well in the middle. A wooden spoon is sometimes too small and can pierce the cookie. Fingers are hard to get the right indentation. The easiest way I’ve found is to use a tart tapper. My favorite is this one. I’ve had mine for years and it works really well for these mint chocolate chip thumbprints as well as making tassies like this candy cane version from Cindy’s Recipes and Writings.
In this recipe I’ve used two sponsor items. The peppermint extract from Adams Extracts and Spice and my Silpat baking mat. If you’ve not used a Silpat you don’t know what you are missing! The are reusable, easy to store, easy to clean and save the environment since you aren’t discarding them after each use. While they don’t promise you won’t burn your cookies, every cookie I’ve made have browned nicely.
This recipe for mint chocolate thumbprints makes about 18 cookies. You could make them smaller but they really are an impressive cookie with the pretty red and green when they are larger. If you need more, they are such an easy cookie to make you can always make a second batch.
Mint Chocolate Thumbprints
- 2 sticks butter, softened
- 1 cup powdered suger
- 1 teaspoon peppermint extract, I used Adams Extract
- 2 egg yolks
- 8 - 10 drops green food coloring, or do desired shade
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons butter
- Peppermint baking bits for sprinkling
Preheat oven to 350 degrees F. Line rimmed baking sheets with a Silpat baking mat.
In the bowl of a stand mixer combine the 2 sticks of butter and the powdered sugar on medium speed until light and fluffy. Add peppermint extract, egg yolks and food coloring until incorporated.
In a separate bowl mix flour, baking powder and salt. Gradually add to creamed mixture blending well.
Using a medium cookie scoop, place cookie dough balls 2" apart on prepared baking sheet. Using a tart tapper make indentations in the center of each cookie.
Bake 12 to 14 minutes or until set and edges are golden. Cool on baking sheet 2 minutes and remove to cooling rack to cool completely.
Once cookies are cool, fill with chocolate and top with a sprinkling of peppermint baking chips. Allow cookies to set about one hour before serving or storing.
In a medium, microwave safe bowl, combine milk chocolate chips, 3 tablespoons butter and whipping cream. Microwave on high 1 minute, stirring frequently, until chocolate is melted, smooth and glossy. Fill each cookie well with melted chocolate and sprinkle with baking chips.
#ChristmasCookiesWeek Thursday Recipes
- Celebrating Sinterklaas with Speculaas by Culinary Adventures with Camilla
- Chocolate Mint Thumbprints by Family Around The Table
- Chocolate Shortbread by Cindy’s Recipes and Writings
- Cinnamon Spice Sugar Cookies by Hezzi-D’s Books and Cooks
- Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate’s Recipe Box
- Cut Out Sugar Cookies by The Freshman Cook
- Empire Cookies by A Kitchen Hoor’s Adventures
- Iced Peppermint Cookies by Jonesin’ For Taste
- Lemon Shortbread Sandwich Cookies by Palatable Pastime
- Mexican Wedding Cookies by House of Nash Eats
- Mint Chocolate Thumbprints by Family Around the Table
- No-Bake Peanut Butter Cup Cereal Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Brownie Bites by A Day in the Life on the Farm
- Peppermint Patty Bars by Strawberry Blondie Kitchen
- Red and White Pinwheel Cookies by Hardly A Goddess
- Truffle Filled Cookie Tarts by Jolene’s Recipe Journal
- White Chocolate Peppermint Kiss Cookies by The Saucy Fig
This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.