Chocolate Mint Thumbprint Cookies
These Chocolate Mint Thumbprint Cookies feature soft, fudgy chocolate cookies filled with a smooth peppermint buttercream and finished with a rich chocolate drizzle. They're easy to make, full of classic chocolate-mint flavor, and perfect for Christmas cookie trays, holiday parties, cookie exchanges, or anytime you're craving a bakery-style treat.
Servings 24 cookies
Calories 235kcal
Cost $12 for entire recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
- kitchen scale (optional)
- Medium cookie scoop (1½ tablespoons)
- Baking Sheets
- Parchment paper
- wire cooling rack
- Piping bag with a large star tip (optional)
- Microwave-safe bowl
- Small whisk
- Rounded teaspoon or ½ teaspoon measuring spoon (for making the thumbprints)
Ingredients
Chocolate Cookies
- 1 cup 226g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ½ cup 105g packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2¼ cups 270g all-purpose flour
- ⅔ cup 60g Dutch-process cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon espresso powder optional
Mint Buttercream
- ¼ cup 56g unsalted butter, softened
- 1¾ cups 210g powdered sugar, sifted
- 1–2 tablespoons heavy cream
- ¼ teaspoon peppermint extract
- Pinch of fine sea salt
- Green food coloring optional
Chocolate Drizzle
- 3 ounces 85g semisweet baking chocolate, finely chopped
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, salt, and espresso powder if using.
- Gradually mix the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Cover the bowl and refrigerate the dough for 45 minutes.
- Scoop the dough into 1½ tablespoon (35–38g) portions and roll into smooth balls. Arrange them 2 inches apart on the prepared baking sheets.
- Use the back of a rounded teaspoon or ½ teaspoon measuring spoon to press a deep indentation into the center of each cookie. If the edges crack slightly, gently smooth them with your fingertips.
- Bake for 10–11 minutes, or until the edges are set and the centers still look slightly soft.
- Immediately after removing the cookies from the oven, gently re-press the centers if they have puffed.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the buttercream, beat the butter until creamy. Add the powdered sugar, peppermint extract, salt, and 1 tablespoon of heavy cream. Beat until light and fluffy, adding the remaining cream only if needed to reach a pipeable consistency. Mix in a drop of green food coloring if desired.
- Pipe or spoon the buttercream into each cooled cookie.
- Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until completely smooth.
- Drizzle the melted chocolate over the buttercream. Allow the chocolate to set for about 20–30 minutes before serving.