Chocolate-Mint Thumbprint Cookies with Crème de Menthe
Buttery peppermint thumbprint cookies filled with rich dark chocolate ganache and topped with crème de menthe candy pieces. The soft, minty cookie base provides a perfect contrast to the glossy chocolate filling, while green food coloring adds festive appeal. These elegant treats are ideal for holiday parties, cookie exchanges, or any time you want to impress guests with a sophisticated flavor combination that balances sweet chocolate with refreshing mint.
Ingredients
- 1 cup butter, softenedvegan butter1:1vegandairy-freedairy-free
Use solid coconut oil if vegan butter unavailable
Full guide → - 1 cup powdered sugar
- 1 ½ teaspoons peppermint extract
- 2 egg yolks
- 16 drops green food color
- 2 ¼ cups Gold Medal all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons buttervegan butter1:1vegandairy-freedairy-free
Use solid coconut oil if vegan butter unavailable
Full guide → - 18 thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally
Instructions
- 1
Heat oven to 350°F and line cookie sheets with parchment paper
- 2
Beat butter and powdered sugar until light and fluffy
- 3
Beat in peppermint extract, egg yolks and food color until blended
- 4
Beat in flour, baking powder and salt on low speed
- 5
Shape dough into 1-inch balls and place 2 inches apart on cookie sheets
- 6
Press a deep well into center of each cookie using wooden spoon handle
- 7
Bake 10 to 12 minutes or until set
- 8
Reshape wells with wooden spoon handle and cool 2 minutes
- 9
Remove to cooling racks and cool completely about 15 minutes
- 10
Microwave chocolate chips, cream and butter on High 1 minute, stirring frequently, until melted and smooth
- 11
Fill each well with about 1 teaspoon chocolate mixture
- 12
Garnish with candy piece and let stand about 1 hour until chocolate is set
Tips
Press wells deeply and reshape after baking to ensure they hold the chocolate filling properly without overflowing.
Let chocolate ganache cool slightly before filling to prevent it from being too runny and spilling over the cookie edges.
Store cookies in single layers between parchment paper to prevent the chocolate filling from sticking to other cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking.
Cookie dough can be shaped and frozen for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
Serve at room temperature. Arrange on platters for parties or package individually for gifts.
Common Mistakes
Press wells deeply enough to avoid shallow impressions that won't hold filling properly.
Don't overfill wells with chocolate to prevent messy overflow when eating.
Allow chocolate to set completely before storing to avoid smudging.
Substitutions
Dairy-Free Swaps
Use solid coconut oil if vegan butter unavailable
Full guide →General Alternatives
FAQ
Can I make these without food coloring?
Yes, simply omit the green food coloring for classic white cookies that still taste delicious with the mint and chocolate combination.
What if I don't have crème de menthe candies?
Substitute with chopped mint chocolate pieces, mini chocolate chips, or crushed mint cookies for similar flavor and visual appeal.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months for longer storage.