Minty Andes Chocolate Thumbprint Delights
These delightful thumbprint cookies are a festive twist on a classic favorite, inspired by a memorable cookie exchange hosted by my dear friend Donna. Brought to life by Kelly, these cookies swiftly captured the hearts—and taste buds—of everyone in attendance. The rich, buttery dough infused with a refreshing peppermint flavor is perfectly complemented by a decadent dark chocolate filling. As you take a bite, the surprise of melted Andes mint candies crowns each cookie, making each one a delightful treat. These cookies are sure to become a holiday staple in your home, but be careful—keeping them separate from other cookies is essential to preserving their unique minty flavor!
36
Servings
80
Calories
12
Ingredients
Ingredients
butter
1 cup (softened)
powdered sugar
1 cup
peppermint extract
1.5 teaspoons
egg yolks
2
green food coloring
16 drops
flour
2.25 cups (sifted)
baking powder
0.5 teaspoons
salt
0.25 teaspoons
dark chocolate
3/4 cup (chocolate chips)
whipping cream
3 tablespoons
butter
3 tablespoons (unsalted)
Andes mints candies
18 (cut in half diagonally)
Instructions
1
Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
2
In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of powdered sugar on medium speed until the mixture is light and fluffy.
3
Add in 1.5 teaspoons of peppermint extract, 2 egg yolks, and 16 drops of green food coloring to the butter-sugar mixture, and beat until fully blended.
4
Lower the mixer speed and gradually incorporate 2.25 cups of sifted flour, 0.5 teaspoons of baking powder, and 0.25 teaspoons of salt until a soft dough forms.
5
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheets. Use the end of a wooden spoon to create a deep well in the center of each ball.
6
Bake the cookies for 10-12 minutes, or until they are set but not brown. Carefully reshape the wells after baking if necessary.
7
Allow cookies to cool completely on the baking sheets for about 15 minutes.
8
In a medium microwavable bowl, combine 3/4 cup of dark chocolate chips, 3 tablespoons of whipping cream, and 3 tablespoons of unsalted butter. Microwave on high for 1 minute, stirring until the mixture is smooth and slightly cooled.
9
Fill each well of the cooled cookies with about 1 teaspoon of the chocolate mixture. Wait about 10 minutes for it to set slightly.
10
Top each filled well with a half piece of an Andes mint. Allow the cookies to stand for at least 1 hour or until the chocolate filling is completely set.
Nutrition Information
5g
Fat
8.6g
Carbs
0.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Minty Andes Chocolate Thumbprint Delights?
They are festive, buttery cookies infused with peppermint flavor, filled with dark chocolate ganache, and topped with Andes mint candies.
How many cookies does this recipe yield?
This recipe makes approximately 36 servings.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
How many calories are in one cookie?
Each cookie contains approximately 80 calories.
What type of sugar is used in the cookie dough?
The recipe calls for 1 cup of powdered sugar to be creamed with the butter.
Do I use whole eggs for this recipe?
No, this recipe specifically requires 2 egg yolks.
How many drops of food coloring are needed for the green dough?
You should use 16 drops of green food coloring to achieve the desired color.
How long should the cookies bake?
Bake the cookies for 10-12 minutes or until they are set but not brown.
What tool should I use to make the thumbprint well?
The end of a wooden spoon is recommended to create a deep well in the center of each dough ball.
What are the ingredients for the dark chocolate filling?
The filling consists of 3/4 cup dark chocolate chips, 3 tablespoons of whipping cream, and 3 tablespoons of unsalted butter.
How do I prepare the Andes mints for the topping?
You should take 18 Andes mint candies and cut them in half diagonally.
How much fat is in each serving?
Each serving contains 5g of fat.
Is the flour used in this recipe sifted?
Yes, you should use 2.25 cups of sifted flour.
How long do the cookies need to set after being filled?
Allow the cookies to stand for at least 1 hour or until the chocolate filling is completely set.
What is the carbohydrate count per cookie?
There are 8.6g of carbohydrates per cookie.
Should the butter for the dough be softened?
Yes, 1 cup of butter should be softened for the creamed mixture.
How large should the dough balls be rolled?
Roll the dough into 1-inch balls.
Why is it important to keep these cookies separate from others?
Keeping them separate is essential to preserving their unique minty flavor and preventing flavor transfer to other cookies.
How much peppermint extract is used?
The recipe calls for 1.5 teaspoons of peppermint extract.
What is the protein content per cookie?
Each cookie provides 0.67g of protein.
What happens if the wells lose their shape after baking?
You can carefully reshape the wells with the wooden spoon after baking if necessary while they are still warm.
How do you melt the chocolate filling?
Microwave the chocolate chips, cream, and butter on high for 1 minute, then stir until smooth.
Should the cookies cool before adding the filling?
Yes, let the cookies cool on the baking sheet for about 15 minutes before filling.
Does the recipe require salt?
Yes, the dough includes 0.25 teaspoons of salt.
What should I line the cookie sheets with?
Line the cookie sheets with parchment paper to prevent sticking.
How much filling goes into each cookie?
Fill each well with approximately 1 teaspoon of the chocolate mixture.
How much baking powder is used?
The recipe calls for 0.5 teaspoons of baking powder.
How far apart should I place the dough balls on the cookie sheet?
Place the dough balls about 2 inches apart.
What is the origin story of this recipe?
This recipe was inspired by a cookie exchange hosted by a friend named Donna and brought by Kelly.
Can I use salted butter for the filling?
The recipe specifically recommends using 3 tablespoons of unsalted butter for the filling.