Skip to main content

Chocolate Mint Thumbprints

We're wrapping up Christmas Cookies Week and I hope you've enjoyed it as much as I have! Today I'm sharing Chocolate Mint Thumbprints, a festive and tasty recipe that I found on the Betty Crocker site.


It's an easy dough to bring together, I used the stand mixer. Just a note, these cookies use peppermint extract.  Mint extract has spearmint and peppermint doesn't. I like to use a cookie scoop because it ensures that the cookies are all the same size.

You can use the handle of a wooden spoon, a dowel or your thumb to make the indentations. I prefer the dowel. Press gently and evenly and then pop them in the oven.  Once they come out, give them another little press. 

The recipe calls for dark chocolate chips and while I would love that my guys definitely like semisweet more so that's what I used.  I made the chocolate mixture in a glass measuring cup so that it was easy to pour into the cookies. 


When I shopped there were two kinds of Andes mints available, the traditional and these red and white Peppermint Crunch. You need to unwrap and carefully cut them on an angle. Some will crumble but you can save those for cocoa or coffee.

If you can't get your hands on either of the Andes mints you can always use the mint varieties of Hershey's Kisses, M&Ms or even Oreos.

I want to thank all the wonderful bloggers who joined me for #ChristmasCookiesWeek! They've shared some incredible recipes and you can check them out using the links down below.

Chocolate Mint Thumbprints

Chocolate Mint Thumbprints
Author: Jolene's Recipe Journal

Ingredients

  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 1/2 teaspoons peppermint extract
  • 2 egg yolks
  • 16 drops green food color
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons whipping cream
  • 3 tablespoons butter
  • 18 Andes Peppermint Crunch Thins, unwrapped, cut in half diagonally

Instructions

  1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  2. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
  3. Scoop dough into 1-inch balls; place 2 inches apart on cookie sheets. Using a wooden dowel, press a deep well into center of each cookie.
  4. Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. In medium microwavable measuring cup, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.
Mint, thumbprint cookie, chocolate
Cookies
American

 

 


  • Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
  • Sandbakkels by Art of Natural Living
  • Christmas Shortbread Cookies with Sprinkles by Blogghetti
  • Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Peppermint Candy Sugar Cookies by Hezzi-D's Recipe Box
  • Chocolate Mint Thumbprints by Jolene's Recipe Journal
  • Christmas Wreath Treats by Karen's Kitchen Stories
  • Turtle Cookie Bars by Magical Ingredients
  • Welsh Cakes by That Recipe
  • Pecan Pie Cookies by The Spiffy Cookie
  • Sesame Shortbread Cookies by A Kitchen Hoor's Adventures
  •  

     




    Comments

    1. Saved for hot cocoa.....haha....they get popped immediately into my mouth. Love these cookies and this week. Thanks so much for hosting.

      ReplyDelete
    2. These are so pretty! And how did I not know that there were Andes Peppermint Crunch Thins? I definitey need to search for those! Thanks for hosting this week...and making it a fun stress-free event!!!

      ReplyDelete
    3. Oh my gosh I need to find those Peppermint Andes mints! I'm definitely hunting them down. I've made a similar cookie with a peppermint crunch but those mints have to make these cookies extra special. Thank you so much for a great stress-free event.

      ReplyDelete
    4. So stinkin' cute and festive! I need to find those Andes.

      ReplyDelete
    5. Love these cookies! Cute presentation and best flavor of the season all in one!

      ReplyDelete
    6. So cute and love the candy topper! We went through the whole what really is "mint extract" discussion this year too!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...

    Stuffed Waffles

    I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...