Midnight Mint Thumbprint Cookies Recipe
Midnight Mint Thumbprint Cookies – a dark chocolate thumbprint cookie filled with creamy mint frosting and capped with a dollop of rich dark chocolate.
Midnight Mint Thumbprint Cookies
I thought about this idea for Midnight Mint Thumbprint cookies when I was writing about the Chocolate Covered Cherry Cookies recipe. It was a bit of a challenge for me to get the dough correct for that recipe and be deeply chocolate flavoured but still soft enough that it didn’t crumble.
When I finally got the recipe right, I started thinking that you could fill the centre with lots of different things. One of my first thoughts was a mint cream centre that would be perfect for the upcoming Holiday season.
Another quick batch later and a small batch of buttercream frosting flavoured with peppermint extract and there they were. To tell the truth they were so good, I did eat 3 during the time I was shooting the photos for the recipe. Off to the freezer they were banished until Santa comes!
Midnight Mint Thumbprint Cookies
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PrintMidnight Mint Thumbprint CookiesPrep 15 minutesCook 15 minutesTotal 30 minutes
Midnight Mint Thumbprint Cookies - a dark chocolate thumbprint cookie filled with creamy mint frosting and capped with a dollop of rich dark chocolate.
IngredientsFor the chocolate thumbprint cookie dough1/2 cup butter1 cup sugar1 egg1 1/2 tsp vanilla extract2 tbsp milk2 cups flour1/2 tsp salt1/2 cup cocoa1/4 tsp baking soda1/4 tsp baking powderFor the chocolate thumbprint cookie dough1/2 cup butter1 cup sugar1 egg1 1/2 tsp vanilla extract2 tbsp milk2 cups flour1/2 tsp salt1/2 cup cocoa1/4 tsp baking soda1/4 tsp baking powderFor the Mint Cream Filling1/2 cup butter2 cups icing sugar (powdered sugar)1 to 2 tbsp milk1 to 2 tsp peppermint extract (according to taste)For the chocolate covering1 cup dark or semi-sweet chocolate chips1/4 cup whipping creamInstructionsTo prepare the cookie doughCream the butter and sugar well.Beat in the egg.Beat in the vanilla extract and milk.Sift together the flour, salt, cocoa baking soda and baking powder.Blend the dry ingredients into the creamed mixture until a soft dough forms.Preheat oven to 350 degrees F. Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.Bake for 15-17 minutes until firm to the touch when baked.When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.Transfer to a wire rack and cool completely before continuing to fill the cookies.To prepare the chocolate coveringIn a small saucepan heat the whipping cream to almost boiling over medium low heat.Reduce the heat to low and stir in the chocolate chips until melted.To prepare the peppermint fillingSimply cream together all of the ingredients until the frosting is smooth. The filling should be thicker than regular butter cream frosting.If it seems too thin beat in another couple of tablespoons or so of icing sugar.To assemble the cookiesUsing a piping bag or a heavy ziplock bag with the corner snipped off, pipe the mint filling into the cookie "wells" filling them until they dome over the top of the cookie.Spoon a dollop of the chocolate over the filling to cover it.Cool completely at room temperature until the chocolate sets.Store or freeze in airtight containers.
Courses dessertCuisine North American
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