Thumbprint Cookies Recipe
Deliciously rich Thumbprint Cookies featuring a chocolate cocoa dough filled with a creamy white chocolate mint fudge and topped with a luscious chocolate drizzle. These cookies combine the perfect balance of chocolate and mint flavors, making them a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Filling
- 1 ½ cups white chocolate chips
- ½ of 14 oz can sweetened condensed milk
- ½ teaspoon mint extract
Topping
- 2 ounces chocolate almond bark (Candiquik)
- Green food coloring (optional)
Instructions
- Prepare the dough: In a large mixing bowl, cream together the room temperature butter and white sugar until the mixture is light and fluffy. Mix in the eggs one at a time to ensure full incorporation. Add the vanilla extract and mix until well combined. Gradually blend in the cocoa powder, salt, baking soda, baking powder, and all-purpose flour until a uniform dough forms.
- Shape the cookies: Roll the cookie dough into 1-inch diameter balls. Place them spaced on a greased baking sheet or one lined with parchment paper. Using your thumb, press into the center of each cookie ball to create a well or indent, forming the traditional thumbprint shape.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 minutes. If the thumbprint indentations disappear during baking, gently press down the centers again with the back of a wooden spoon or spatula while still warm. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Make the fudge filling: In a small saucepan over medium heat, melt together the white chocolate chips and half of a 14-ounce can of sweetened condensed milk, stirring continuously to avoid burning. Remove from heat and stir in ½ teaspoon of mint extract. Spoon the mint fudge mixture into the thumbprint wells of the cooled cookies.
- Drizzle the chocolate topping: Melt the chocolate almond bark (Candiquik) according to package instructions. Optionally, add green food coloring if desired. Drizzle the melted chocolate over the filled cookies. Allow the chocolate to set before serving, or store the cookies in an airtight container to maintain freshness.
Notes
- Ensure butter is at room temperature for easier creaming with sugar.
- If the thumbprint indentations rise during baking, gently re-press while the cookies are warm.
- For a minty green garnish, add green food coloring to the melted chocolate drizzle.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze unfilled and thaw before adding the fudge filling and drizzle.
Keywords: Thumbprint Cookies, Chocolate Mint Cookies, Chocolate Thumbprint, White Chocolate Mint Fudge Cookies, Holiday Cookies, Cocoa Cookies
Find it online: https://liamjayne.com/thumbprint-cookies-recipe/
