On a lazy Sunday, it’s very common for me to get the urge to bake. It almost always ends up being something sweet, and definitely needs to be quick & easy to create. These beautiful little Mint Chocolate Thumbprint Cookies are no exception! Whenever I’m searching for a simple, ‘chuck it all in’ recipe, I usually need to look no further than the Hummingbird Bakery book. It always answers my baking prayers. So! Here is what you will need to make about 20-25 cookies. (Recipe adapted to what I had in my cupboards at the time.)
For the Cookies
For the Filling
Either in a bowl set over a pan of barely simmering water or in a microwave – gently melt the dark chocolate, mix until smooth and leave to one side to cool.
In a stand mixer (or in a large bowl using an electric hand whisk) cream together the butter, the golden caster sugar & brown sugar until light and fluffy.
Then add in the egg yolk, vanilla extract & peppermint essence. Mix well until it’s all nice and smooth.
Pour in the cooled, melted chocolate and mix until it’s all blended in.
Lastly, sift in the flour, cocoa powder & salt. Mix it all together one last time until a smooth cookie dough forms and you can’t see any more flour.
Wrap the dough up in a piece of cling film, flatten into a disc and chill in the fridge for about 40 minutes.
Preheat your oven to 170°C/Fan 160°C and line a large baking tray with baking paper/silicone baking mat.
When the dough has chilled, roll tablespoon sized amounts into little balls.
Place as many as will fit on the baking tray and pop the rest in the fridge for the meantime. (They won’t spread a lot but allow a little room in-between just in case.)
Using your thumb (surprise surprise) press a reasonably deep dent into the middle of each cookie.
Bake in the centre of the preheated oven for approx 15 mins or until they are slightly firm and just starting to crack a little on the edges.
Allow to sit on the tray for a minute or two then transfer to a wire rack to cool completely.
Repeat the process for the remaining cookie balls.
Whilst they are cooling, make the filling.
Chop the white chocolate as finely as you can and place into a bowl. (This will help it to melt quickly.)
Either in the microwave or in a small saucepan over a low heat, bring the cream just up to boiling point then pour straight over the white chocolate.
Don’t mix it, just allow to stand for a minute until the chocolate has melted.
Then give it a good stir until smooth and shiny.
At this point, add in the peppermint essence and, if you like – a little green food colouring gel.
Pour the filling into a piping bag and pipe blobs into the middle of each cookie. Place into the fridge for approx half an hour to let the filling set and there you have it! Mint chocolate thumbprint cookies.
Provided you don’t scoff them all straight away (which is a very high risk!) store the Mint Chocolate Thumbprint Cookies at room temperature in a metal tin lined with baking/greaseproof paper.
I love my biscuits. But me being British, I guess you wouldn’t expect anything less! Whether it’s a rich tea, a choc chip cookie or a thumbprint cookie, there’s nothing better than a good cuppa and a biccy. FACT!
I hope you enjoyed this week’s post my lovelies, until next time.
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!
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