Chocolate Mint Thumbprint Cookies

Chocolate Mint Thumbprint Cookies takes about 45 minutes from beginning to end. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 173 calories. This recipe serves 24. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1727 people have tried and liked this recipe. This recipe from Completely Delicious requires brown sugar, flour, white chocolate, and sugar. Many people really liked this hor d'oeuvre. Overall, this recipe earns a rather bad spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Chocolate Thumbprint Cookies, Chocolate Thumbprint Cookies, and Chocolate Thumbprint Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.In a double boiler or heat proof bowl set over a pan of simmering water, melt the chocolate. Stir until smooth, then remove from heat to cool slightly.In a bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar and brown sugar together on medium high speed until light and fluffy. Add the egg yolks one at a time, mixing after each, followed by the vanilla and peppermint extracts.Add the melted chocolate and mix until combined. Add the flour mixture all at once and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.Roll the dough into rounded tablespoons and roll in the course sugar. Place on the prepared sheet pan and use your thumb or a dowel to create a well in the center of each cookie.Bake for 10 minutes, then remove from the oven and reinforce indents with your thumb or dowel. Return to oven and bake for an additional 4-5 minutes, just until cracks begin to form in the cookies. Remove from oven and reinforce the indents again. Let cool completely on a cooling rack.In the microwave, heat the cream for about 30 seconds until boiling. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the peppermint extract.Pour the filling into the cooled cookies. Let cookies firm up in the fridge for 15 minutes. Store cookies at room temperature in an airtight container for up to several days.

 

Step by step:

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.In a double boiler or heat proof bowl set over a pan of simmering water, melt the chocolate. Stir until smooth, then remove from heat to cool slightly.In a bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar and brown sugar together on medium high speed until light and fluffy.

2. Add the egg yolks one at a time, mixing after each, followed by the vanilla and peppermint extracts.

3. Add the melted chocolate and mix until combined.

4. Add the flour mixture all at once and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.

5. Roll the dough into rounded tablespoons and roll in the course sugar.

6. Place on the prepared sheet pan and use your thumb or a dowel to create a well in the center of each cookie.

7. Bake for 10 minutes, then remove from the oven and reinforce indents with your thumb or dowel. Return to oven and bake for an additional 4-5 minutes, just until cracks begin to form in the cookies.

8. Remove from oven and reinforce the indents again.

9. Let cool completely on a cooling rack.In the microwave, heat the cream for about 30 seconds until boiling.

10. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the peppermint extract.

11. Pour the filling into the cooled cookies.

12. Let cookies firm up in the fridge for 15 minutes. Store cookies at room temperature in an airtight container for up to several days.

Nutrition Information:

covered percent of daily need