Mint Chocolate Thumbprints marry the popular flavors of chocolate and peppermint. The festive colors look so pretty and make a lovely addition to a holiday cookie tray.
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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 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 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. 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! They are reusable, easy to store, easy to clean and protect 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.
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Mint Chocolate Thumbprints
- Tart Tapper
- 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 to desired shade
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ 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.