Y’all it’s day 6 of our 7 days of Christmas Cookies, and this one is soft, tender, minty, and filled with chocolate ganache, and topped with a mint chocolate candy piece. Yum! I love mint and chocolate together, almost as much as I do peanut butter and jelly. I mean mint and chocolate are the duo for Christmas right? Kinda like pumpkin spice is for October? Am I right?? If mint chocolate isn’t your thing, check out the other cookies that I’ve shared: (yea, I’m aware that so far 3 of my cookie choices are mint and chocolate – don’t worry day 7 is not mint and chocolate, nor a combo of the two!)
So yesterday I shared those Raspberry Thumbprint cookies that were perfect in every way. They even came out completely perfect in shape. Y’all, these weren’t so lucky at first. I used a very popular baking name recipe for these. And guess what…..the shape didn’t even hold together! Wonder what the problem was?? Hmmm…Aren’t they supposed to have test kitchens for their recipes?! Anyway. The recipe called for powdered sugar as opposed to regular sugar. That could have been the problem. However, the recipe also didn’t call to chill the dough! So, the cookies didn’t turn out. I was bummed.
What do you do when a recipe doesn’t turn out? Well, most may give up. Not this gal right here! Nope. I decided to take the recipe from those Raspberry Thumbprint Cookies with Lemon Drizzle and modify it to these mint green beauties. Yay! (and the crowd goes wild)
Funny little story….this isn’t the only recipe I’ve used from a well known name and it not turn out. In fact years and years ago I made a pumpkin soup that I followed to a T, and y’all want to know something….our dog wouldn’t even eat it! No lie. We forever make fun of that soup. Like, how did it get put onto a recipe card in one of those books at the check out counter?! What person made this and thought that it was good?! I’d love to meet him or her. Was it a misprint? I mean, it was awful. I’ve never fed a dog something that they refused to eat…until that soup.
So these cookies…Ok easy, simple….but you have to chill the dough! It’s ok. Just mix it up it in the morning, toss it in the fridge, and bake these in the afternoon. Totally worth it, I promise! The ganache…I had some left over, not much, but a little….I put it over the top of ice cream for Kelsie. It was amazing. Tossed on some Christmas sprinkles left over from the Cinnamon Vanilla Bean Sugar Cookies and she was stoked! I think I’ll mix up some more this weekend…you know when it’s finally supposed to be cold here in Florida, and have a bowl of ice cream with sprinkles!
Those mint chocolate candies are one of my favorites, and they go so perfectly with this cookie. I would suggest, if you are planning on packaging these up to give away or just to make storage easier…roughly chop the candy and sprinkle a bit on. These cookies won’t stack otherwise..that triangular piece makes stacking wonky. I didn’t think to do that until AFTER I was putting a few in a container to take to my aunt and uncle. Lesson learned….chop that candy up!
Mint Chocolate Thumbprint Cookies
Mint and Chocolate are the perfect pair when it comes to holiday duos. These Mint Chocolate Thumbprint Cookies are tender, buttery, minty, and have a dark chocolate punch!
- 1 cup butter, room temperature
- 2/3 cup sugar
- 1 1/2 teaspoon mint extract
- 2 cups plus 2 tablespoons flour
- 16 drops food coloring totally optional
- 3/4 cup dark chocolate chips
- 3 tablespoons butter
- 3 tablespoons heavy whipping cream
- Andes, cut in half, then sliced diagonally
In a large bowl attached to a stand mixer, beat the butter for two full minutes. Add the sugar, mint, and green food coloring. Beat another two minutes.
With the mixer on low, slowly add the flour, until all combined. Once combined, cover, and refrigerate for 4 hours.
When ready to bake, remove from the fridge, preheat the oven to 350 degrees. Using a tablespoon of dough, shape the dough into balls, and place on a baking sheet. Using your thumb or the large rounded handle of a wooden spoon (or the lid to an essential oil bottle, which is what I used) create an indention into the top of the dough. Be careful to keep from having cracks, and if there are any, simply use your fingers to smooth the dough back together. Bake for 13 to 14 minutes.
Allow the cookies to cool for 5 minutes before placing on a cooling rack to cool completely.
When completely cool mix together the chocolate chips, heavy whipping cream, and butter together in a microwave safe bowl. Heat on high for one minute. Stirring frequently. Place about 1 teaspoon into each cookie. Top with Andes candy piece (or pieces, if you choose to chop it up). The chocolate will harden up in about an hour.