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5.0 from 12 votes

Chocolate Mint Thumbprint Cookies

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 27 mins
Servings: 32 Cookies
Calories: 121 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a medium bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  2. 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.
  3. Add the egg yolks and peppermint extract and mix to combine.
  4. 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.
  5. Cover the chocolate peppermint dough and refrigerate for 30 minutes.
  6. While the dough is chilling, line a baking sheet with parchment paper and set aside.
  7. Preheat the oven to 350° F.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Let the cookies cool until the chocolate mints set then store in an airtight container.
  13. 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

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

% 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.