These Chocolate Mint Thumbprint Cookies are soft, chewy mint cookies filled with creamy chocolate and topped with a piece of Andes mint. Perfect for holiday cookie trays, gift-giving, or any time you want a sweet mint chocolate treat!
With holiday baking in full swing, my kitchen is a revolving door of sweet treats. My kids have been helping me whip up Chocolate Crinkle Cookies, Chocolate Chunk Peppermint Pudding Cookies, and Fantasy Fudge, but a must each year is these Chocolate Mint Thumbprint Cookies! Soft, chewy, and filled with a creamy chocolate center, they add a festive touch to any cookie tray.
Quick Look: Chocolate Mint Thumbprint Cookies
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 🍪 Yield: 36 cookies
- 😋 Texture: Soft and chewy
- 🍫 Flavor: Mint chocolate with a creamy chocolate center
- 🎄 Best For: Holiday cookie trays, gifting, or anytime mint chocolate cravings
- ✨ Special Tips: No chilling required, optional green food coloring for festive cookies, use a hot knife to cut Andes mints
- 🍽️ Difficulty: Easy
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Why You’ll Love This Recipe
- Soft and Chewy: Perfectly tender mint thumbprint cookies with a creamy chocolate center.
- No Chilling Required: Simply mix, shape, and bake for easy holiday baking!
- Festive and Fun: The bright green color and chocolate mint center make these cookies a standout on any tray.
- Kid-Friendly: Fun for kids to help decorate and enjoy.
- Flexible: Use different mint chocolates or ganache options for variety.
Ingredient Notes
See printable recipe card for exact ingredients and directions.
Cookie Dough:
- Butter & Powdered Sugar: cream together to form a soft, tender cookie base.
- Peppermint Extract & Egg Yolks: add flavor and richness to the dough.
- Flour, Baking Powder, Salt: provide structure for soft, chewy cookies.
- Green Food Coloring (Optional): makes cookies festive but can be skipped.
Filling & Topping:
- Dark Chocolate Chips, Heavy Cream, Butter: create a smooth, creamy ganache.
- Andes Mints (cut on a diagonal): add a classic minty finish on top.
Optional Variations
- Chocolate Cookie Base: Swap out the sugar cookie dough for a cocoa-based dough like my Chocolate Crinkle Cookies for richer chocolate flavor.
- White Chocolate Mint Ganache: Use white chocolate instead of dark for a creamy, lighter filling.
- Hot Fudge Center: Substitute your favorite hot fudge for the chocolate ganache.
- Festive Colors: Skip green food coloring for a natural cookie, or tint red/green for holiday flair.
How to Make Easy Chocolate Mint Thumbprint Cookies
Step 1. In a large bowl, beat softened butter and powdered sugar until light and creamy.
Step 2. Add peppermint extract, egg yolks, and optional green food coloring. Beat until fully combined.
Step 3. Stir in flour, baking powder, and salt until dough forms a smooth, soft mixture.
Step 4. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets. Use the end of a wooden spoon to press a deep well in the center of each ball.
Step 5. Bake at 350°F (175°C) for 8-10 minutes. Cool on the tray for 2 minutes, then transfer to a wire rack. While cooling, melt chocolate chips with cream and butter. Spoon chocolate into each well and top with a diagonally-cut Andes mint.
Step 6. Let chocolate set completely before serving. Enjoy!
Baking Tips
- Add an extra ½ teaspoon peppermint extract for stronger mint flavor.
- Food coloring is optional; you can keep cookies natural.
- These cookies also work great for St. Patrick's Day or winter cookie trays.
- Pro Tip: Use a hot knife to cut the Andes mints to prevent cracking.
Storage
- Let cookies cool completely before storing.
- Cookies can be made ahead: freeze unbaked dough balls or bake cookies and fill later for fresh ganache.
- Store in an airtight container with wax paper between layers at room temperature.
- Freeze for up to 1 month in a freezer-safe container with wax paper separating layers. Thaw at room temperature.
Chocolate Mint Thumbprint Cookies Recipe FAQs
Yes! You can use small mint chocolates, chocolate chips, or peppermint candies instead of Andes mints.
This recipe makes about 36 cookies, perfect for a holiday tray or gifting.
Absolutely! You can freeze unbaked dough balls or pre-bake and fill later.
Enjoy these soft, chewy Chocolate Mint Thumbprint Cookies with a warm drink like my Creamy Homemade Hot Cocoa, or package them up as holiday gifts! Come back and leave a ⭐⭐⭐⭐⭐ review!
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Chocolate Mint Thumbprint Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 ½ teaspoon peppermint extract
- 2 egg yolks room temperature
- 16 drops green food coloring optional for festive cookies
- 2 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
- 3 tablespoon heavy whipping cream
- 3 tablespoon butter
- 18 chocolate mints Andes mints, cut on a diagonal
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a large bowl, beat butter and powdered sugar until creamy.
- Mix in peppermint extract, egg yolks, and food coloring (if using) until combined.
- Stir in flour, baking powder, and salt until a dough forms.
- Shape dough into 1-inch balls and place 2 inches apart on prepared sheets.
- Press a deep well in the center of each cookie using the end of a wooden spoon.
- Bake 8-10 minutes. Remove and reshape wells if needed. Cool on tray 2 minutes, then transfer to a wire rack.
- In a small bowl, combine chocolate chips, cream, and butter. Microwave in 30-second increments until smooth and creamy.
- Spoon 1 teaspoon of chocolate into each cookie well and top with a piece of Andes mint. Let chocolate set completely before serving. Enjoy!
Notes
- For extra mint flavor, add ½ teaspoon more peppermint extract.
- Use a hot knife to slice Andes mints without cracking.
- Skip the food coloring for natural green-free cookies.
- Substitute hot fudge for the chocolate center for a decadent twist.
- These cookies also make a festive St. Patrick's Day treat.
- Cool completely before storing.
- Store in an airtight container at room temperature with wax paper between layers.
- Freeze in a freezer-safe container with wax paper separating layers for up to 1 month. Thaw at room temperature.
Vidhya says
These Chocolate Mint Thumbprint Cookies are my new favorite dessert! I always serve them with masala chai.
Kristin Hayes says
Love the combination and so glad you enjoy!!
Tammy says
I love Andes mints! These thumbprint cookies are delicious and perfect for the season. What a great recipe!
Kristin Hayes says
One of my seasonal favorites! Enjoy!
Amy says
These are so festive and beautiful! The chocolate cookie base with that bright, cool mint filling is a perfect combination. They’d be a wonderful addition to any holiday cookie platter!
Kristin Hayes says
Hope you enjoy as much as we do!
Catalina says
The mint filling pairs perfectly with the chocolate cookie. They look pretty too.
Kristin Hayes says
The best flavor combination! So fun!!
Ben says
I could eat my weight in these. I almost did last night when I made them. LOL
Kristin Hayes says
LOL!! Sounds like my struggle with these, haha!
Terri says
The flavor and texture of these cookies are both pure decadence. I love it.
Kristin Hayes says
Love hearing this! Glad you enjoyed!
Maria says
I love that mint and chocolate combo, and these cookies just melt in your mouth!
Kristin Hayes says
Soooo good! Glad you enjoyed!
Beth says
I love this classic flavor combo, and the cookies are so pretty!
Kristin Hayes says
Such a fun cookie to add to any trays!!