Mint Chocolate Thumbprints
Mint and chocolate are a classic flavor combo and when made into a thumbprint cookie they are sure to be a hit.
Servings: 18
Equipment
- Tart Tamper
Ingredients
- 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
Chocolate Filling
- ¾ cup milk chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons butter
- Peppermint baking bits for sprinkling
Instructions
For Cookies:
- 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.
Chocolate Filling:
- 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.
