Chocolate Mint Thumbprint Cookies
User Reviews
5.0
12 reviews
Excellent
Chocolate Mint Thumbprint Cookies
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Intensely chocolatey with an excellent mint finish, these chocolate mint thumbprint cookies can be decorated with a simple Hershey's Kiss or Chopped Andes Mints. Great for the holidays.
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Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg yolks
- 1 ½ teaspoons peppermint extract
- 1½ cups all purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
FOR DECORATING:
- ½ cup granulated sugar
- 28 Andes mints roughly chopped
- 16 Hershey's Kisses
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Instructions
- In a medium bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer combine the butter sugar and brown sugar. Beat together until smooth and creamy. Scrape down the sides of the mixing bowl as necessary.
- Add the egg yolks and peppermint extract and mix to combine.
- Add half of the flour mixture and mix on low speed. Scrape down the bowl with a rubber spatula. Add the remainder of the flour mixture and incorporate it into eh dough on low speed, scraping the sides as necessary.
- Cover the chocolate peppermint dough and refrigerate for 30 minutes.
- While the dough is chilling, line a baking sheet with parchment paper and set aside.
- Preheat the oven to 350° F.
- Add the granulated sugar to a shallow bowl and set aside. After the dough has chilled use a tablespoon measure to portion out the dough. Roll it into balls and transfer the balls to the granulated sugar. Roll in the sugar to coat the balls and transfer to the prepared cookie sheet, keeping the cookies about 2" apart.
- Use your thumb or the rounded bottom of a teaspoon measure to make divots in each of the dough balls. Bake for 12-15 minutes or until just set.
- Remove the cookies from the oven and if they've lost some of their divot, gently press the back of the tablespoon into each to reshape.
- While the cookies are hot add some chopped mints or a single Hershey's Kiss to the cookie wells. Transfer to a wire rack to cool. Continue in this method with the rest of the dough.
- Let the cookies cool until the chocolate mints set then store in an airtight container.
- Note: The chocolate candies will get melty (and they're really good to eat when warm), so before putting them into a container, let the chocolate harden back up, otherwise the candies will get squished.
Notes
- Store cookies in an airtight container.
Nutrition Information
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Calories
121kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
40mg
(2%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
193IU
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 40mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 193IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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