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Chocolate Mint Cookies are a fresh and flavorful mint chocolate treat. These Creme de Menthe Thumbprint Cookies are just perfect for winter, and especially Christmas!

Chocolate Mint Thumbprint Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 30 cookies
Calories: 149kcal
Chocolate Mint Cookies are a fresh and flavorful mint chocolate treat. These Creme de Menthe Thumbprint Cookies are just perfect for winter, and especially Christmas!
Print Recipe

Ingredients

For the Cookies

  • 1 cup all-purpose flour 120 grams
  • cup unsweetened cocoa powder 28 grams
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
  • 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

  • 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 a mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy, 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.
    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, about 1 hour.
  • 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.
  • 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 (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 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 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. 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
  • 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.
Storage: Store chocolate mint thumbprint cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

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