Happy almost Christmas, everyone! First off, I want to apologize for my spotty posting here on Dreaming Dessert lately; I’ve had some health concerns that have kept me out of the game, but I’m hoping that we’re past that now and I can resume with my regularly scheduled posts. One recipe that I really wanted to make sure to share with you before Christmas arrives are these oh-so-delicious Chocolate Mint Thumbprint Cookies. If you’re a fan of chocolate and mint, especially in cookie form, you’re gonna love these little morsels! I hope they end up on your holiday baking list!
- 2 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1/4 cup unrefined cane sugar, finely ground*
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/3 cup unrefined cane sugar, lightly ground in blender
- 2 oz white chocolate
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Green food coloring gel, optional
- Line a baking tray with parchment paper.
- Add the dark chocolate to a microwave-safe bowl, and heat in 15-20 second intervals, stirring after each one, until melted and smooth. Set aside.
- Whisk together the flour, cocoa powder and salt until combined. Set aside.
- Using a handheld or stand mixer, beat the butter and sugar until fluffy. Add the egg yolk and extracts and mix until combined. Add the melted chocolate, mixing until thoroughly combined.
- Add the flour/cocoa mixture, incorporating completely. Dough will be slightly sticky.
- Roll the dough into small balls (I used a tablespoon). Roll each ball in the lightly ground cane sugar and place on the baking tray. Use your thumb, or the back of a 1/2 teaspoon measuring spoon to make an indentation in the middle of each ball.
- Bake for 10-12 minutes until slightly firm, and cracked around the edges. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.
- Add the chopped white chocolate and heavy cream to a microwave-safe bowl, and heat for 20-30 seconds. Stir until melted. Stir in the mint extract, and, if using, a tiny dot of green food gel (I dipped the tip of a toothpick into the gel, swirled it into the white chocolate and stirred until fully blended).
Fill the indents in the cookies with the mint chocolate filling. Refrigerate the cookies for about 30 minutes to allow the filling to set. Drizzle on some extra melted chocolate.