Oh boy! This week, with Christmas almost here, my kitchen has been quite busy. From applesauce, to cookies, to peppermint bark, and more! I love this time of year, but boy is it also a busy baking season!!
This year, I wanted to add a few new types of cookies to my goodie tray, and since my hubby LOVES anything mint related, I knew these thumbprint cookies would be a hit! These cookies are similar in taste to sugar cookies, only with a slight mint taste. Creamy dark chocolate in the middle topped with a chocolate mint, these are mouth watering!
I love the color of these as well, quite festive and the only green cookies on my tray!!
Hope you enjoy and hope you all have a Blessed Christmas ahead!!
- 1 cup softened butter
- 1 cup powdered sugar
- 1 1/2 tsp peppermint extract
- 2 egg yolks
- 16 drops green food coloring
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dark chocolate chips
- 3 tbsp. whipping cream
- 3 tbsp. butter
- 18 chocolate mints, cut diagonally (Andes Mints)
- In a large bowl, beat the butter and powdered sugar together with an electric mixer until creamy.
- Beat in the peppermint extract, eggs yolks, and food coloring until combined.
- Add in the flour, baking powder, and salt, mixing until combined.
- Shape dough into 1 inch balls and place about 2 inches apart on a parchment lined cookie sheet.
- Using the end of a wooden spoon, press a deep well into the center of each dough ball.
- Bake in a preheated oven, 350, for about 8-10 minutes.
- Remove tray from oven and reshape wells with wooden spoon.
- Allow to cool on tray for about 2 minutes before placing on cooling rack.
- Once on cooling rack, allow to cool completely (about 20 minutes).
- In a small bowl, combine the dark chocolate chips, whipping cream, and butter.
- Microwave in 30 second increments until smooth and creamy.
- Scoop 1 teaspoon of chocolate and place in deep wells.
- Continue until all cookies are completed.
- Place a mint on top of each chocolate well and allow to set up completely.