Soft chocolate thumbprint cookies that have a delicious mint fudge center and are drizzled with chocolate. These Chocolate Mint Fudge Thumbprint Cookies are the perfect holiday cookie for cookie trays, plus they freeze great!
We have our favorite Christmas cookies we make every year, and these chocolate mint thumbprints are one of them! Soft and chewy chocolate cookies are filled with mint fudge – I think they taste like an Andes mint!
But today, it’s all about chocolate mint cookies. These delicious cookies are based on my Chocolate Cherry Thumbprint Cookies, but I switched out the cherry pie filling for mint fudge. They’re so easy to make and are perfect for cookie swaps. I love to make a few batches and freeze them to have on hand when I need last-minute cookies.
You Will Love This Easy Recipe!
- First, you make a rich chocolate thumbprint cookie that’s soft and chewy! You make an indent in each one and fill it with mint fudge.
- The mint fudge is so easy to make. Make it while the cookies cool, and then spoon it into each chocolate thumbprint cookie for a creamy, minty filling.
- I add a chocolate drizzle over the top to dress them up.
- The best part is that they’re freezer-friendly! It makes holiday baking so much easier when you can make and bake cookies ahead of time.
Once you give these a try, be sure to check out more Christmas cookie recipes – I have lots of amazing ones for you to try!
- Room temperature butter
- White sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Chocolate almond bark
- White chocolate chips
- Sweetened condensed milk
- Mint extract
- Green Food Coloring
How to Make Them
Cream the butter and sugar in a large bowl with an electric mixer (or a stand mixer). Mix in the eggs one at a time, mixing well between each addition. Mix in the vanilla.
Add the cocoa powder, baking soda, baking powder, and flour. Mix until the dough comes together.
Scoop the dough to form 1-inch balls. Place them on greased cookie sheets lined with parchment paper. Make an indent in each ball by gently pressing your thumb in the center of each cookie dough ball.
Bake the cookies for 12 minutes at 350°F. If the indents disappear, use the handle of a wooden spoon, then lightly press the dough down. Leave the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool.
While the cookies cool, make the mint fudge filling. Combine the white chocolate chips and sweetened condensed milk in a small saucepan.
Warm them over medium heat while constantly stirring. Once the mixture is smooth, stir in the mint extract. Spoon the fudge into the center of each cookie.
Melt the chocolate almond bark following the package instructions. Drizzle the melted chocolate over the top of the cookies. Let them sit out at room temperature until the drizzle is set.
Wait to store the chocolate mint cookies until they are cool and the chocolate is set.
Once cooled, you can store them in an airtight container at room temperature. Store them in layers with wax paper separating each layer for best results. This will keep them from sticking to each other.
The cooled cookies can also be stored in the freezer. Place them in a freezer-safe container with wax paper separating the layers. They will keep for up to a month. To thaw, leave them out at room temperature.
Nope! It’s one reason I love this recipe! Once you’ve made the chocolate cookie dough, you can bake it right away.
I prefer to melt the white chocolate on the stove. White chocolate can scorch easily in the microwave.
Stored properly, they will keep well for up to three days.
Yes, you can try other fillings to switch them up! If you don’t like mint, leave out the extract and make white chocolate fudge filling.
Or, skip the fudge and fill the chocolate thumbprint cookies with jam, chocolate filling (like chocolate ganache), or frosting.
You can also make chocolate peppermint thumbprints by swapping the mint extract for peppermint extract.
I think these chocolate mint thumbprints look so fancy – they will be the star of your cookie platters and holiday parties! The combination of chocolate and mint is so perfect for the season. I hope you give them a try!
More Christmas Cookies
- Love peppermint? My Chocolate Peppermint Kisses are perfect for the holiday season!
- Christmas Pinwheel Cookies are festive red and green cookies that are easy to make.
- Everyone will love some soft and chewy Christmas Snickerdoodles!
- Peppermint Macaroons are a twist on a classic and great for cookie exchanges.
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 ounces chocolate almond bark
- 1 ½ cups white chocolate chips
- ½ of 14 oz can sweetened condensed milk
- ½ teaspoon mint extract
- Green Food Coloring
- In a large mixing bowl cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder and flour. Mix until combined.
- Roll dough into 1 in. balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well.
- Bake at 350 degrees for 12 minutes. If the “thumbprint” disappear while cooking press center of cookie down again with the back of a wooden spoon or spatula. Cool on baking sheet 2 minutes. Remove to wire rack to finish cooling.
- For the fudge melt together white chocolate chips and sweetened condensed milk in small saucepan over medium heat, stirring continuously. Stir in mint extract. Spoon into center of cookies.
- Melt chocolate Candiquik according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an air tight container.