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Chocolate Mint Thumbprints

Chocolate Mint Thumbprints


For the cookie:

  • 2 cups flour

  • 2/3 cups unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1 cup butter, softened

  • 1 cup granulated sugar, plus more for rolling

  • 1 egg

  • 1 tablespoon vanilla

For the thumbprint filling:

  • 3/4 cup chocolate chips

  • 1/4 cup butter

  • 1/2 teaspoon peppermint extract


Pre-heat oven to 350°F and line two cookie sheets with parchment paper. In a medium size bowl, whisk together the flour, cocoa powder and salt and set aside. Using an electric mixer, in a separate bowl, beat the butter and sugar on medium-high speed until light and fluffy. Add the egg and vanilla and mix to combine. Gradually add the flour mixture and beat to combine. 

Roll the dough into 1-inch balls and roll in granulated sugar to coat. Place the balls on prepared pans one inch apart and bake for 5 minutes. Remove the pans from the oven and make an indentation in the center of each cookie with the bottom of a wooden spoon handle. Continue to bake until the cookies are just set but still look moist – about 4 minutes. Let cool.

Make the filling: combine the chocolate chips and butter in a microwave-safe bowl and melt in the microwave – checking and stirring frequently to avoid scorching – until melted and smooth. Stir in the peppermint extract. Let cool for a few minutes, then pipe the filling into the cooled cookies using a sealed plastic bag with the corner snipped off. Refrigerate the filled cookies for 15 minutes to set the filling. Store tightly sealed at room temperature for up to 3 days.