If you’re a fan of the irresistible combination of chocolate and mint, these Chocolate Mint Thumbprint Cookies are a must-try! With a buttery, peppermint-flavored base, a rich chocolate ganache filling, and a final touch of an Andes Mints garnish, these cookies are as beautiful as they are delicious. Whether you’re making them for the holidays, a special occasion, or just because, they’re guaranteed to be a hit.

Why You’ll Love These Chocolate Mint Cookies

1. Perfect Flavor Combination: The refreshing taste of peppermint pairs beautifully with rich dark chocolate.
2. Easy to Make: Simple steps and common ingredients make this recipe approachable for bakers of all levels.
3. Visually Stunning: The green-tinted dough and elegant chocolate garnish make these cookies stand out on any dessert table.
4. Great for Gifting: These cookies look and taste like they came from a gourmet bakery, making them a wonderful homemade gift.

Chocolate Mint Thumbprint Cookies

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Ingredients

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 1⁄2 teaspoons peppermint extract
• 2 egg yolks
• 16 drops green food color
• 2 1⁄4 cups Gold Medal™ All Purpose Flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup dark chocolate chips
• Andies Mints

Instructions

1. Preheat your oven to 350°F and line cookie sheets with cooking parchment paper. This helps prevent sticking and makes cleanup easier
2. In a large bowl, use an electric mixer on medium speed to beat 1 cup of butter and powdered sugar until light and fluffy. This will take about 2-3 minutes.
3. Next, add the peppermint extract, egg yolks, and green food coloring, and beat until fully incorporated. The dough should turn a vibrant mint-green color.
4. Reduce the mixer speed to low and gradually add the flour, baking powder, and salt, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Scoop out 1-inch portions of dough and roll them into balls. Place them 2 inches apart on the prepared cookie sheets.
6. Use the end of a wooden spoon handle to press a deep well into the center of each cookie. This indentation will hold the chocolate ganache later.
7. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set but not browned.
8. Immediately after removing from the oven, use the wooden spoon handle to gently reshape the wells, as they may have puffed up slightly during baking.
9. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a cooling rack to cool completely (about 15 minutes).
10. Melt chocolate in a microwave-safe bowl.
11. Using a spoon or piping bag, fill each cookie well with about 1 teaspoon of the melted chocolate.
12. Once the chocolate starts to set, top each cookie with an Andes Mint half, pressing gently into the chocolate.

 Ingredients

For Garnish:

• 18 thin rectangular Andes Mints, unwrapped and cut in half

Instructions

Step 1: Prepare for Baking

Preheat your oven to 350°F and line cookie sheets with cooking parchment paper. This helps prevent sticking and makes cleanup easier.

Step 2: Make the Cookie Dough

In a large bowl, use an electric mixer on medium speed to beat 1 cup of butter and powdered sugar until light and fluffy. This will take about 2-3 minutes.

Next, add the peppermint extract, egg yolks, and green food coloring, and beat until fully incorporated. The dough should turn a vibrant mint-green color.

Reduce the mixer speed to low and gradually add the flour, baking powder, and salt, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 3: Shape the Cookies

Scoop out 1-inch portions of dough and roll them into balls. Place them 2 inches apart on the prepared cookie sheets.

Use the end of a wooden spoon handle to press a deep well into the center of each cookie. This indentation will hold the chocolate ganache later.

Step 4: Bake the Chocolate Mint Thumbprint Cookies

Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set but not browned.

Immediately after removing from the oven, use the wooden spoon handle to gently reshape the wells, as they may have puffed up slightly during baking.

Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a cooling rack to cool completely (about 15 minutes).

Step 5: Melt the Chocolate 

In a microwave-safe bowl, add the chocolate chips. Microwave on high for 1 minute, stirring every 20 seconds until the chocolate is fully melted and smooth.

Step 6: Fill the Cookies

Using a spoon or piping bag, fill each cookie well with about 1 teaspoon of the melted chocolate.

Once the chocolate starts to set slightly, top each cookie with an Andes Mint half, pressing gently into the chocolate.

Allow the cookies to set for about 1 hour at room temperature until the ganache is firm.

Baking Tips for Success

• Use Softened Butter: This ensures a smooth dough that’s easy to work with.
• Don’t Skip the Indentation Step: Reshaping the wells after baking helps create the perfect space for the chocolate filling.
• Chill the Dough (Optional): If your dough feels too soft to shape, refrigerate it for 15 minutes before rolling into balls.

Serving and Storage

These cookies are best enjoyed at room temperature, allowing the chocolate and peppermint flavors to shine.

Storage:

• Store cookies in an airtight container at room temperature for up to 5 days.
• If stacking the cookies, place parchment paper between layers to prevent sticking.
• For longer storage, freeze cookies for up to 2 months in an airtight container.

Make-Ahead Option: You can prepare the cookie dough up to 3 days in advance and store it in the refrigerator. Let it come to room temperature before rolling and baking.

Variations to Try

• White Chocolate Version: Swap dark chocolate chips for white chocolate chips for a milder, creamy filling.
• Extra Minty: Add a few drops of peppermint extract to the ganache for an even stronger mint flavor.
• Holiday Sprinkles: For a festive touch, sprinkle crushed peppermint candies or holiday sprinkles over the chocolate before it sets during Christmas, or add clover sprinkles for St. Patrick’s Day.

Final Thoughts

Chocolate Mint Thumbprint Cookies are the perfect blend of buttery, minty, and chocolatey goodness. They make a fantastic treat for Christmas cookie exchanges, St. Patrick’s Day celebrations, or any time you crave a refreshing chocolate dessert. Easy to make, stunning to look at, and absolutely delicious—these cookies are sure to become a household favorite.

Try this recipe and let me know how they turn out! Happy baking!