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.
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
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
- Heat oven to 350°F. Line cookie sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
Saved for hot cocoa.....haha....they get popped immediately into my mouth. Love these cookies and this week. Thanks so much for hosting.
ReplyDeleteThese 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!!!
ReplyDeleteOh 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.
ReplyDeleteSo stinkin' cute and festive! I need to find those Andes.
ReplyDeleteLove these cookies! Cute presentation and best flavor of the season all in one!
ReplyDeleteSo cute and love the candy topper! We went through the whole what really is "mint extract" discussion this year too!
ReplyDeleteThumbprints are so fun! And the mint and chocolate combo are such a classic holiday pairing! These look so delicious! And I didn't know that about the extracts.
ReplyDelete