CHOCOLATE-MINT THUMBPRINTS

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60 min Prep
2 hr 15 min Total
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36 Servings

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Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.


Ingredient List
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon1 cup powdered sugar
  • Small check mark in a circle icon1 1/2 teaspoons peppermint extract
  • Small check mark in a circle icon2 egg yolks
  • Small check mark in a circle icon16 drops green food color
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon3/4 cup dark chocolate chips
  • Small check mark in a circle icon3 tablespoons whipping cream
  • Small check mark in a circle icon3 tablespoons butter
  • Small check mark in a circle icon18 thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally
Preparation
  1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  2. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
  3. Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
  4. Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.