Midnight Mint Thumbprint Cookies. A dark chocolate thumbprint cookie filled with creamy mint frosting and capped with a dollop of rich dark chocolate.
Midnight Mint Thumbprint Cookies
I thought about this idea for Midnight Mint Thumbprint cookies when I was writing about the Chocolate Covered Cherry Cookies recipe.
It was a bit of a challenge for me to get the dough correct for that recipe and be deeply chocolate flavoured but still soft enough that it didn’t crumble.
When I finally got the recipe right, I started thinking that you could fill the centre with lots of different things. One of my first thoughts was a mint cream centre that would be perfect for the upcoming Holiday season.
Midnight Mint Thumbprint Cookies
Another quick batch later and a small batch of buttercream frosting flavoured with peppermint extract and there they were.
To tell the truth they were so good, I did eat 3 during the time I was shooting the photos for the recipe. Off to the freezer they were banished until Santa comes!
Dark Chocolate Chips; 50% cocoa.
I like dark chocolate chips to make the chocolate toppers on these cookies but you can use whatever kind you like best.
You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!
Newfoundland Christmas Cookie Recipes
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Midnight Mint Thumbprint Cookies
Midnight Mint Thumbprint Cookies - a dark chocolate thumbprint cookie filled with creamy mint frosting and capped with a dollop of rich dark chocolate.
Ingredients
For the chocolate thumbprint cookie dough
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup cocoa
- 1/4 tsp baking soda
- 1/4 tsp baking powder
For the Mint Cream Filling
- 1/2 cup butter
- 2 cups icing sugar, powdered sugar
- 1 tbsp to 2 milk
- 1 tsp to 2 peppermint extract, according to taste
For the chocolate covering
- 1 cup dark or semi-sweet chocolate chips
- 1/4 cup whipping cream
Instructions
To prepare the cookie dough
- Cream the butter and sugar well.
- Beat in the egg.
- Beat in the vanilla extract and milk.
- Sift together the flour, salt, cocoa baking soda and baking powder.
- Blend the dry ingredients into the creamed mixture until a soft dough forms.
- Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.
- Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.
- Bake for 15-17 minutes until firm to the touch when baked.
- When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.
- Transfer to a wire rack and cool completely before continuing to fill the cookies.
To prepare the mint buttercream filling
- Simply beat all of the ingredients together until smooth.
- You want this to be thicker than frosting so only use as much milk as it takes to make a very stiff filling. You can always add a little more icing sugar if you use a little too much milk.
To prepare the chocolate covering
- In a small saucepan heat the whipping cream to almost boiling over medium low heat.
- Reduce the heat to low and stir in the chocolate chips until melted.
To assemble the cookies
- Using a piping bag or a Ziploc bag with the corner snipped off, fill the cookie "wells" with the mint buttercream filling so that they dome a little over the height of the cookie.
- Spoon a dollop of the chocolate over the filling to cover it.
- Cool completely at room temperature until the chocolate sets.
- Store or freeze in airtight containers.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 199Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 107mgCarbohydrates 29gFiber 1gSugar 21gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Eileen
Wednesday 12th of December 2018
Found this recipe this morning, cherries are draining and butter is softening, the absolute perfect recipe I was looking for, but it's always the perfect recipe on your site. I have never had one come out wrong, always tastes wonderful, and from scratch is appreciated. Your amazing thank you! Happy holidays.
Dawn C
Monday 12th of December 2016
These look and sound amazing. I will be making them this week.