Ingredients for Chocolate Mint Thumbprints
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How to Make Chocolate Mint Thumbprints
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract using an electric mixer on medium speed until light and fluffy.
- Beat in 1 large egg yolk until well combined.
- Gradually add 2 cups all-purpose flour and ¾ cup unsweetened cocoa powder, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls using a rounded teaspoon.
- Place balls 1 inch apart on ungreased baking sheets.
- Use your thumb or index finger to make an indentation in the center of each ball.
- Bake for 7-9 minutes, or until edges are set.
- Immediately transfer cookies to a wire rack to cool completely (about 30 minutes).
- While cookies cool, prepare the filling: In a small bowl, cream together ¼ cup (½ stick) unsalted butter and 1 cup powdered sugar until smooth.
- Beat in 1 tablespoon milk, 1 teaspoon peppermint extract, and a few drops of green food coloring until desired color is reached.
- Spoon about ½ teaspoon of filling into each cookie indentation.
- Melt 6 ounces of semi-sweet chocolate chips with 1 tablespoon shortening. Drizzle melted chocolate over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
16g
Carbs
2g