Chocolate Mint Thumbprint Cookies
Chocolate Mint Cookies are my favorite holiday treat! Each bite is a chewy fudgy cookie with cool and creamy creme de menthe ganache. These chocolate mint thumbprint cookies are just perfect for winter, especially Christmas!
Servings: 30 cookies
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet
Ingredients
For the Cookies
- 1 cup all-purpose flour 120 grams
- ⅓ cup unsweetened cocoa powder 28 grams
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
- ⅔ 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
- 10 ounces Crème de Menthe baking chips 283 grams, finely chopped (1 package)
For the Créme de Menthe Ganache
- 1 cup finely chopped white chocolate 170 grams (SEE NOTE)
- 1 tablespoon unsalted butter 14 grams, chopped
- ¼ cup heavy cream 57 grams
- 1 tablespoon Créme de Menthe liqueur 12 grams (or ¼ teaspoon Crème de Menthe candy & baking flavoring)
Instructions
To make thumbprint cookies.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon kosher salt
- In another mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy for about 2 minutes.8 tablespoons unsalted butter, ⅔ cup granulated sugar
- Add the egg yolk, milk, and vanilla and continue beating at medium-high speed until fully incorporated.Note: Egg and milk should be at room temperature.1 egg yolk, 2 tablespoons whole milk, 1 teaspoon pure vanilla extract
- Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.
- Cover the bowl with plastic wrap and place it in the refrigerator until firm, for about 1 hour. Note: Chilling the cookie dough before baking is essential. It helps the cookies hold their shape and prevents excessive spreading.
- While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.
- When the dough is ready, form it into ¾-inch balls.
- Firmly roll each ball in the finely chopped Crème de Menthe chips, and place the balls, 2-inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball (about ¾ way through the ball) with the greased rounded end of a wooden spoon handle or ½-teaspoon measure.10 ounces Crème de Menthe baking chips
- Bake the cookies for 10-12 minutes or until set.
- Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)
- After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.
To make the ganache
- While the cookies cool, make the ganache.
- Place the white chocolate and butter in a microwave-safe bowl. Set aside.1 cup finely chopped white chocolate, 1 tablespoon unsalted butter
- Pour the cream in a different microwave-safe bowl and heat to a simmer on stovetop (or just until a few bubbles are visible).¼ cup heavy cream
- Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.
- After the chocolate has set for 2 minutes, stir until smooth.
- If the white chocolate and butter don’t fully melt, place ½ of the mixture in a clean microwave-safe bowl and heat for 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. Note: Be careful the chocolate doesn’t get too hot – white chocolate is sensitive and can seize up if it gets overheated.
- Add the hot mixture to the cooler mixture and stir until smooth.
- Add the Crème de Menthe or flavoring and mix until smooth.1 tablespoon Créme de Menthe liqueur
Fill in the ganache
- Once cookies have completely cooled, fill each with ½ teaspoon of Crème de Menthe Ganache. The ganache should be soft. If necessary, reheat it in the microwave just until it has softened.
Notes
- NOTE: White chocolate will seize (harden) if any water is introduced to the mix or if the chocolate gets too hot.
- Be sure to use the best quality white chocolate available for the ganache, NOT baking chips.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg