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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon peppermint extract - 1 cup semi-sweet chocolate chips - 2 tablespoons heavy cream - Crushed peppermint candies for garnish Substitutes for unsalted butter If you run out of unsalted butter, you can use salted butter. Just skip the added salt in the recipe. This keeps the cookies tasty without altering the flavor too much. Choosing the right cocoa powder Use high-quality unsweetened cocoa powder for the best flavor. Look for Dutch-process cocoa for a smoother taste. This can make a big difference in rich chocolate flavor. Options for peppermint extracts If you prefer a stronger mint flavor, you can use peppermint oil. Just be careful; a little goes a long way. Always taste your dough to find the right balance. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, cream 1 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until light and fluffy. - Beat in 2 large eggs, one at a time. Then, add 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Mix until everything is well combined. - In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. - Gradually add the dry mixture to the wet ingredients. Mix just until combined. - Using a tablespoon, scoop dough and roll it into balls. Place them on the baking sheet, about 2 inches apart. - Press your thumb gently into the center of each cookie to create a small indent. - Bake for 10-12 minutes, or until the edges feel firm. Remove from the oven and let the cookies cool completely on a wire rack. - Ensuring even baking: To bake cookies evenly, make sure to preheat your oven. An oven thermometer can help check the right temperature. Place cookies on the center rack. This helps them bake uniformly. - Preventing cookies from spreading: Use cold butter when you mix it with sugar. This keeps the dough firm. Also, chill the dough for 30 minutes before baking. This helps the cookies hold their shape. - Ideal cooling methods: After baking, transfer cookies to a wire rack. This allows air to circulate around them. Let them cool completely before adding chocolate filling. This keeps the filling from melting too much. - Arranging for serving: Place cookies on a festive plate. You can stack them or spread them out. A colorful napkin underneath adds flair. - Decorative finishing ideas: Dust the cookies with powdered sugar for a classic look. Add a sprig of fresh mint on top for a pop of color. Crushed peppermint candies also add a nice touch. - Pairing suggestions with drinks: These cookies go well with milk or hot cocoa. You can also serve them with peppermint tea for a fresh taste. A rich coffee complements the chocolate nicely. Pro Tips Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking to help the cookies maintain their shape and prevent spreading. Use High-Quality Chocolate: Opt for premium chocolate chips for the filling to enhance the flavor of your cookies. Experiment with Extracts: Feel free to mix and match extracts; a hint of orange or almond can complement the mint beautifully. Store Properly: Keep the cookies in an airtight container at room temperature for up to a week to maintain freshness. {{image_2}} You can change the taste of your cookies easily. Try using different extracts. For a twist, use almond or orange instead of vanilla. You can also switch up the chocolate. Dark chocolate adds a rich flavor, while white chocolate gives a sweet touch. Want to add some crunch? Toss in chopped nuts, like walnuts or pecans. This will make each bite exciting. If you need a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good mix of starches for the best results. For vegan cookies, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based butter to keep the texture right. These changes keep the cookies tasty for everyone. To keep your Chocolate Mint Thumbprint Cookies fresh, use airtight containers. Glass jars or plastic containers work well. Store them at room temperature for up to one week. Avoid placing them in direct sunlight. If your kitchen is warm, refrigeration helps keep them fresh longer. Just note that cold cookies can become a bit hard. You can freeze these cookies for later enjoyment. To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. This keeps them from sticking together. These cookies can last up to three months in the freezer. To thaw, simply take them out and leave them at room temperature. For best texture, allow them to sit for about 30 minutes before serving. Enjoy your minty chocolate bliss whenever you crave a sweet treat! Chocolate Mint Thumbprint Cookies stay fresh for about one week. Store them in an airtight container. This keeps them soft and tasty. If you want to keep them longer, freeze them. They can last up to three months in the freezer. Just remember to use freezer bags or containers for best results. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the fridge. It can last for about three days. If you want to keep it longer, freeze the dough. When you're ready to bake, just let it thaw in the fridge overnight before shaping and baking. If you need a substitute for heavy cream, try using half-and-half. You can also use evaporated milk for a lighter option. If you're looking for dairy-free choices, coconut cream works well too. Just remember, these options may slightly change the taste and texture. Yes, there are some mistakes to watch out for. One common error is overmixing the dough. This can make cookies tough. Another mistake is not pressing the thumbprint deep enough. Make sure to create a good indent to hold the chocolate. Lastly, avoid underbaking. Cookies should be set at the edges but soft in the middle. Absolutely! You can use various types of candy for garnish. Try chocolate sprinkles for a fun twist. Crushed nuts also add a nice crunch. If you like fruity flavors, dried fruit pieces work well too. Get creative and use what you have on hand! You now have a full guide to making Chocolate Mint Thumbprint Cookies. We covered ingredients, tips, and variations. Remember, the key to success is in the details—choose quality ingredients and follow the steps closely. Don't be afraid to experiment with flavors or adjust for dietary needs. With the right methods, your cookies will impress. Enjoy your baking journey and the delicious results!

Minty Chocolate Bliss Thumbprint Cookies

Delicious thumbprint cookies filled with a rich chocolate mixture and topped with crushed peppermint candies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • to taste crushed peppermint candies for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Mix until well combined.
  • In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  • Using a tablespoon, scoop out dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Press your thumb gently into the center of each cookie to create a small indent.
  • Bake for 10-12 minutes, or until the edges are firm. Remove from the oven and let cool completely on a wire rack.
  • Meanwhile, prepare the chocolate filling: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.
  • Once the cookies are cooled, fill each thumbprint with a generous amount of the chocolate mixture.
  • Sprinkle crushed peppermint candies on top of the melted chocolate for garnish. Allow the chocolate to set before serving.

Notes

Arrange the cookies on a festive plate, and dust with powdered sugar for an elegant finish. For a holiday touch, place a sprig of mint in the center of the plate.
Keyword chocolate, cookies, dessert, peppermint