Introduction

These chocolate thumbprint cookies offer a rich, fudgy center with a hint of mint, perfect for any chocolate lover. Soft cocoa cookies are filled with a creamy white chocolate and sweetened condensed milk fudge, then finished with a chocolate drizzle for an irresistible treat.

The image shows a close-up view of dark chocolate cookies with a cracked, rough texture. Each cookie has three main layers: the base is the dark brown, thick, and chunky cookie with visible cracks; on top of the center is a smooth, pale green circular mint chocolate layer; and above that are three thin, wavy lines of milk chocolate drizzled diagonally across the mint layer. The cookies are placed on a metal cooling rack which is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (room temperature)
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 ounces chocolate almond bark
1 ½ cups white chocolate chips
½ of 14 oz can sweetened condensed milk
½ teaspoon mint extract
Green food coloring (optional)

Instructions

Step 1: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract and stir until combined.
Step 2: Add the cocoa powder, salt, baking soda, baking powder, and flour to the wet ingredients. Mix until the dough comes together evenly.
Step 3: Roll the dough into 1-inch balls and place them on a greased baking sheet or one lined with parchment paper. Press your thumb into the center of each ball to create a well for the filling.
Step 4: Bake the cookies at 350 degrees Fahrenheit for 12 minutes. If the thumbprint indent fades during baking, gently press it down again with the back of a wooden spoon or spatula. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Step 5: To make the fudge filling, melt the white chocolate chips and sweetened condensed milk together in a small saucepan over medium heat, stirring continuously. Remove from heat and stir in the mint extract and optional green food coloring.
Step 6: Spoon the fudge mixture into the thumbprint wells of each cookie.
Step 7: Melt the chocolate almond bark according to package directions. Drizzle the melted chocolate over the filled cookies. Allow the chocolate to set before serving or storing.

Tips & Variations

Add green food coloring to the fudge filling for a festive touch, especially around holidays.
Substitute the mint extract with almond or orange extract for different flavor twists.
Use dark chocolate chips instead of white chocolate for the filling if you prefer a richer taste.
Chilling the dough before baking can help prevent spreading for thicker cookies.

Storage

Store the thumbprint cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. To reheat, let them come to room temperature before serving to keep the fudge creamy.

How to Serve

A clear glass mixing bowl filled with dark brown cookie dough clumps that have a rough and dense texture, sitting on a white marbled surface. Above the bowl is a metal cookie scoop with a shiny, smooth texture, and to the left is a metal baking sheet lined with white parchment paper. Part of a red, green, and beige plaid cloth is visible in the bottom left corner. The scene has a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to bake.

What if I don’t have chocolate almond bark?

If you don’t have chocolate almond bark, you can use regular melting chocolate or good-quality chocolate chips melted carefully over low heat.