Oh. My. Heart. Mint + Chocolate has been a combination that has filled me with joy since I first discovered mint chocolate chip ice cream for the first time as a wee tot (it is still one of my top two favorite ice cream flavors along with Coffee of course). I love making thumbprint cookies and have made some pretty good ones over the years, but these win the award for being the tastiest. The coarse sugar is one part of the cookie that really stood out, it makes a lovely crunch that I feel is essential to the recipe. I love that both the cookie dough and the filling have mint flavor, but over all it’s not remotely overpowering. The ratio of mint to chocolate is PERFECT.
Requires chilling time
from: Baked Explorations
makes: 32-40 cookies
chocolate mint thumbprints
2 ounces good-quality dark chocolate (60-72%)
2 ounces mint chocolate or Andes mint chocolate candies (I used Andes)
1 1/2 cups all-purpose flour
1/2 cup dark unsweetened cocoa powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes, at room temperature
1/3 cup granulated sugar
2 tablespoons firmly packed dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup coarse sugar for rolling (I used Turbinado)
white chocolate filling
3 ounces good-quality white chocolate, coarsely chopped (I used Ghirardelli white chocolate chips)
3 tablespoons heavy cream
1/2 teaspoon pure peppermint extract
make the chocolate mint thumbprints
Melt the dark chocolate and mint chocolate together in the microwave or over a double boiler. Whisk until smooth, then set aside to cool.
Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugars and beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolks and vanilla and beat until combined. Scrape the chocolate into the mixer and beat just until incorporated. Scrape down the sides and bottom of the bowl and add the flour mixture all at once. Beat on low speed, scraping the side of the bowl occasionally, until the dough is smooth. Transfer it to a sheet of plastic wrap and pat it into a disk; wrap and refrigerate it until it is chilled and firm, at least 30 minutes.
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Pour the coarse sugar into a shallow bowl.
With clean hands, form tablespoon-size dough balls, taking care that they have no lumps or cracks. Roll each ball in the coarse sugar and place it on a prepared baking sheet. Use your thumb or the bottom of a large wooden spoon to make an indentations in the center of each cookie.
Bake for 10 minutes, remove the sheet from the oven, and use your thumb or the bottom of the wooden spoon to make the indentation more visible. Return the sheets to the oven and bake for another 4 to 5 minutes. (These are the types of cookies that can overbake very quickly- pull them out at the first signs of cracking.)
Set the baking sheets on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely before filling them.
make the white chocolate filling
Place the white chocolate in a glass measuring cup with pour spout. Put the cream in a microwave-safe bowl or cup and microwave it on high power until it boils, about 30 seconds. Pour the hot cream over the white chocolate and let stand for 30 seconds, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprint cookies with the white chocolate ganache and refrigerate until set, about 30 minutes.
These cookies taste
great amazing at room temperature or directly from the refrigerator (YES YES). They can be stored in an airtight container in the refrigerator for up to 3 days (if they last that long).
Winston kept trying to figure out what was smelling so amazing. I had to move the chairs far away from the table! 🙂