Introduction
Chocolate mint thumbprint cookies
are a delightful fusion of rich chocolate and refreshing mint, making them a wonderful treat for any occasion. These cookies are soft and chewy, filled with a luscious Crème de Menthe ganache that adds a fantastic flavor balance. Perfect for holiday gatherings, special celebrations, or simply satisfying your sweet tooth, these cookies are sure to impress with their unique taste and beautiful presentation.
Detailed Ingredients with measures
For the Cookies:
1 cup (120 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
½ teaspoon kosher salt
8 tablespoons (113 grams) unsalted butter, room temperature
⅔ cup (133 grams) granulated sugar
1 egg yolk (14 grams), room temperature
2 tablespoons (28 grams) whole milk, room temperature
1 teaspoon (4 grams) pure vanilla extract
10 ounces (283 grams) Crème de Menthe baking chips, finely chopped
For the Crème de Menthe Ganache:
1 cup (170 grams) finely chopped white chocolate
1 tablespoon (14 grams) unsalted butter, chopped
¼ cup (57 grams) heavy cream
1 tablespoon (12 grams) Crème de Menthe liqueur (or ¼ teaspoon Crème de Menthe candy & baking flavoring)
Prep Time
1 hour (for dough chilling) + 20 minutes active prep time
Cook Time, Total Time, Yield
Cook Time: 10-12 minutes
Total Time: 1 hour 30 minutes (including cooling time)
Yield: Approximately 24 cookies
These chocolate mint thumbprint cookies, with their chewy texture and creamy ganache filling, are a deliciously satisfying dessert that is sure to become a favorite in your baking repertoire. Enjoy the process of making them and delight in the wonderful flavors that come together in every bite!
Detailed Directions and Instructions
To make the cookies:
1. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Next, mix the butter and sugar:
2. In another mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy, about 2 minutes.
Add the wet ingredients:
3. Add the egg yolk, milk, and vanilla extract; continue beating at medium-high speed until fully incorporated.
Combine dry and wet ingredients:
4. Set the mixer speed to low, add the flour mixture all at once, and stir just until no flour is visible.
Chill the dough:
5. Cover the bowl with plastic wrap and refrigerate until firm, about 1 hour.
Prepare for baking:
6. While the dough chills, line 2 baking sheets with parchment paper, set the oven rack to the middle position, and preheat the oven to 350°F.
Form the cookie balls:
7. Once the dough is ready, form it into ¾-inch balls.
Coat with Crème de Menthe chips:
8. Firmly roll each ball in the finely chopped Crème de Menthe chips, and place them 2 inches apart on the prepared baking sheets. Press an indentation in the middle of each ball (about ¾ of the way through) using the greased rounded end of a wooden spoon handle or a ½-teaspoon measure.
Bake the cookies:
9. Bake the cookies for 10-12 minutes or until set.
Cool the cookies:
10. Remove the cookies from the oven and allow them to cool on the baking sheet for 1 minute. If needed, carefully reshape the indentations.
Transfer to a cooling rack:
11. After 1 minute, transfer the cookies to a cooling rack to cool completely before filling.
To make the ganache:
1. While the cookies cool, place the white chocolate and butter in a microwave-safe bowl. Set aside.
Heat the heavy cream:
2. In a separate microwave-safe bowl, heat the heavy cream to a simmer (or just until a few bubbles are visible).
Combine ingredients:
3. Carefully pour the hot cream over the white chocolate and butter mixture, stir, then let it sit for 2 minutes.
Stir until smooth:
4. After 2 minutes, stir until smooth. If the white chocolate and butter don’t fully melt, microwave half of the mixture in a clean bowl for 10-30 seconds (stirring every 10 seconds) until smooth. Be cautious not to overheat, as white chocolate can seize if it gets too hot.
Combine mixtures:
5. Combine the heated mixture with the cooler mixture and stir until smooth.
Add flavoring:
6. Add the Crème de Menthe liqueur or flavoring and mix until smooth.
To fill the cookies:
1. Once the cookies have completely cooled, fill each indentation with ½ teaspoon of Crème de Menthe ganache. The ganache should be soft; if necessary, reheat it in the microwave just until it has softened.
Notes
Chilling the dough:
– Chilling the cookie dough before baking is essential; it helps the cookies hold their shape and prevents excessive spreading.
Quality of ingredients:
– Be sure to use the best quality white chocolate available for the ganache, not baking chips.
Caution with white chocolate:
– White chocolate will seize (harden) if any water is introduced to the mix or if the chocolate gets too hot.
Storage
Room temperature:
– Store chocolate mint thumbprint cookies in an airtight container at room temperature for up to 3 days.
Refrigerator:
– In the refrigerator for up to 5 days.
Freezer:
– In the freezer for up to 1 month. If freezing for later consumption, it’s best to freeze the cookies without the ganache. Prepare fresh ganache and fill them when ready to serve.
Cook techniques
Whisking Dry Ingredients
Whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the ingredients, ensuring that the mixture is free of lumps and ready for incorporation into the dough.
Beating Butter and Sugar
Beat the unsalted butter and granulated sugar together at medium-high speed until light and fluffy. This process incorporates air into the mixture, leading to a lighter texture in the cookies.
Incorporating Wet Ingredients
Add the egg yolk, milk, and vanilla extract to the beaten butter and sugar mixture, continuing to mix at medium-high speed until fully combined. This ensures all components are evenly distributed.
Mixing Dough
When combining the dry ingredients with the wet mixture, set the mixer to low speed and stir just until no flour is visible. Overmixing can lead to tough cookies.
Chilling Dough
Refrigerating the cookie dough for about 1 hour firms it up, helping to maintain the shape during baking and preventing excessive spreading.
Rolling Dough Balls
Form the chilled dough into ¾-inch balls, then roll each ball in finely chopped Crème de Menthe baking chips to coat them evenly.
Indenting Cookies
Press an indentation into the center of each dough ball using a greased, rounded tool. This creates a space for the ganache filling after baking.
Baking Cookies
Bake the cookies until set, following the recommended time. Remove them from the oven to cool slightly before transferring to a cooling rack.
Making Ganache
Combine white chocolate and butter, then pour hot heavy cream over them. Let it sit before stirring until smooth. Control the temperature carefully to avoid seizing.
Filling Cookies
Once cooled, fill the indentations with Crème de Menthe ganache carefully. If the ganache has thickened, a brief reheating in the microwave can soften it for easier filling.
FAQ
Can I use baking chips instead of white chocolate for the ganache?
No, it’s recommended to use high-quality white chocolate for a smoother ganache, as baking chips may not melt properly.
What happens if I don’t chill the cookie dough?
If you skip the chilling step, the cookies may spread too much while baking, resulting in a flatter shape.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Can I add a different flavor instead of Crème de Menthe?
Yes, you can substitute the Crème de Menthe liqueur with other flavors, but it may alter the final taste of the cookies.
What should I do if my ganache seizes?
If your ganache seizes, you can try adding a small amount of warm heavy cream to it and gently stirring to bring it back to a smooth consistency.
Conclusion
The Chocolate Mint Thumbprint Cookies, with their rich cocoa flavor and luscious Crème de Menthe ganache, offer a delightful treat for mint lovers. The combination of textures and flavors creates a unique and indulgent dessert that is perfect for any occasion.
More recipes suggestions and combination
Chocolate Peanut Butter Cookies
Combine cocoa powder with peanut butter instead of Crème de Menthe chips for a classic chocolate and peanut butter flavor.
Mint Chocolate Chip Cookies
Use mint chocolate chips in place of Crème de Menthe baking chips and add chopped mint leaves for a refreshing twist.
White Chocolate Raspberry Cookies
Replace Crème de Menthe ganache with white chocolate raspberry sauce for a fruity, sweet version.
Nutty Caramel Cookies
Add chopped nuts and a caramel center for a chewy and crunchy hybrid cookie full of unexpected surprises.
Dark Chocolate Orange Cookies
Substitute orange zest and dark chocolate chunks to create a vibrant citrus and chocolate combination.
Coconut Macadamia Cookies
Incorporate shredded coconut and macadamia nuts for a tropical flavor that pairs well with a white chocolate base.
