By Becky Hardin
Updated Mar 5, 2025
These Chocolate Mint Cookies are one of my favorite holiday treats! Each bite gives a chewy, fudgy texture with a cool and creamy creme de menthe ganache that melts in your mouth. I absolutely love adding these chocolate mint thumbprint cookies to my Holiday dessert platter—always a crowd-pleaser!
Mint Chocolate Thumbprint Cookies Recipe
Chocolate and mint together is my favorite combo. I’ve always loved Andes chocolate mints, and these thumbprint cookies taste just like them! I bake these cookies with mint chips and finish them off with an amazing Creme de Menthe ganache to fill in the middle. They are the perfect flavor for Christmas!
Ingredients1x2x3x
For the Cookies
- ▢ 1 cup all-purpose flour 120 grams
- ▢ ⅓ cup unsweetened cocoa powder 28 grams
- ▢ ½ teaspoon kosher salt
- ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
- ▢ ⅔ cup granulated sugar 133 grams
- ▢ 1 egg yolk 14 grams, room temperature
- ▢ 2 tablespoons whole milk 28 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 10 ounces Crème de Menthe baking chips 283 grams, finely chopped (1 package)
For the Créme de Menthe Ganache
- ▢ 1 cup finely chopped white chocolate 170 grams (SEE NOTE)
- ▢ 1 tablespoon unsalted butter 14 grams, chopped
- ▢ ¼ cup heavy cream 57 grams
- ▢ 1 tablespoon Créme de Menthe liqueur 12 grams (or ¼ teaspoon Crème de Menthe candy & baking flavoring)
Instructions
To make thumbprint cookies.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside. 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon kosher salt
- In another mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy for about 2 minutes. 8 tablespoons unsalted butter, ⅔ cup granulated sugar
- Add the egg yolk, milk, and vanilla and continue beating at medium-high speed until fully incorporated. Note : Egg and milk should be at room temperature. 1 egg yolk, 2 tablespoons whole milk, 1 teaspoon pure vanilla extract
- Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.
- Cover the bowl with plastic wrap and place it in the refrigerator until firm, for about 1 hour. Note : Chilling the cookie dough before baking is essential. It helps the cookies hold their shape and prevents excessive spreading.
- While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.
- When the dough is ready, form it into ¾-inch balls.
- Firmly roll each ball in the finely chopped Crème de Menthe chips, and place the balls, 2-inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball (about ¾ way through the ball) with the greased rounded end of a wooden spoon handle or ½-teaspoon measure. 10 ounces Crème de Menthe baking chips
- Bake the cookies for 10-12 minutes or until set.
- Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)
- After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.
To make the ganache
- While the cookies cool, make the ganache.
- Place the white chocolate and butter in a microwave-safe bowl. Set aside. 1 cup finely chopped white chocolate, 1 tablespoon unsalted butter
- Pour the cream in a different microwave-safe bowl and heat to a simmer on stovetop (or just until a few bubbles are visible). ¼ cup heavy cream
- Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.
- After the chocolate has set for 2 minutes, stir until smooth.
- If the white chocolate and butter don’t fully melt, place ½ of the mixture in a clean microwave-safe bowl and heat for 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. Note : Be careful the chocolate doesn’t get too hot – white chocolate is sensitive and can seize up if it gets overheated.
- Add the hot mixture to the cooler mixture and stir until smooth.
- Add the Crème de Menthe or flavoring and mix until smooth. 1 tablespoon Créme de Menthe liqueur
Fill in the ganache
- Once cookies have completely cooled, fill each 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.
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet
Becky’s Tips
- NOTE: White chocolate will seize (harden) if any water is introduced to the mix or if the chocolate gets too hot.
- Be sure to use the best quality white chocolate available for the ganache, NOT baking chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store
Store chocolate mint thumbprint 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.
If you know you’re going to be freezing them for later rather than eating them right away, freeze the cookies without the ganache. You can then make the fresh ganache and fill them when serving. However, if you just want to store the leftover cookies, they are fine to freeze as is.
Serving Suggestion
These minty chocolate cookies makes a fantastic dessert throughout the year. During the holidays I often pair them with my Crockpot Hot Chocolate .
More holiday cookies recipes to try
Cookie Cake
Christmas Cutout Cookies
Pecan Pie Cookies
Pumpkin Cookie Bars
Apple Cider Cookies
Swig Cookies (Pink Sugar Cookies)
Hermit Cookies
Oatmeal Cranberry Cookies
Chocolate Mint Thumbprint Cookies
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet
Ingredients
For the Cookies
- 1 cup all-purpose flour 120 grams
- ⅓ cup unsweetened cocoa powder 28 grams
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
- ⅔ cup granulated sugar 133 grams
- 1 egg yolk 14 grams, room temperature
- 2 tablespoons whole milk 28 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 10 ounces Crème de Menthe baking chips 283 grams, finely chopped (1 package)
For the Créme de Menthe Ganache
- 1 cup finely chopped white chocolate 170 grams (SEE NOTE)
- 1 tablespoon unsalted butter 14 grams, chopped
- ¼ cup heavy cream 57 grams
- 1 tablespoon Créme de Menthe liqueur 12 grams (or ¼ teaspoon Crème de Menthe candy & baking flavoring)
Instructions
To make thumbprint cookies.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside. 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon kosher salt
- In another mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy for about 2 minutes. 8 tablespoons unsalted butter, ⅔ cup granulated sugar
- Add the egg yolk, milk, and vanilla and continue beating at medium-high speed until fully incorporated. Note : Egg and milk should be at room temperature. 1 egg yolk, 2 tablespoons whole milk, 1 teaspoon pure vanilla extract
- Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.
- Cover the bowl with plastic wrap and place it in the refrigerator until firm, for about 1 hour. Note : Chilling the cookie dough before baking is essential. It helps the cookies hold their shape and prevents excessive spreading.
- While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.
- When the dough is ready, form it into ¾-inch balls.
- Firmly roll each ball in the finely chopped Crème de Menthe chips, and place the balls, 2-inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball (about ¾ way through the ball) with the greased rounded end of a wooden spoon handle or ½-teaspoon measure. 10 ounces Crème de Menthe baking chips
- Bake the cookies for 10-12 minutes or until set.
- Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)
- After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.
To make the ganache
- While the cookies cool, make the ganache.
- Place the white chocolate and butter in a microwave-safe bowl. Set aside. 1 cup finely chopped white chocolate, 1 tablespoon unsalted butter
- Pour the cream in a different microwave-safe bowl and heat to a simmer on stovetop (or just until a few bubbles are visible). ¼ cup heavy cream
- Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.
- After the chocolate has set for 2 minutes, stir until smooth.
- If the white chocolate and butter don’t fully melt, place ½ of the mixture in a clean microwave-safe bowl and heat for 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. Note : Be careful the chocolate doesn’t get too hot – white chocolate is sensitive and can seize up if it gets overheated.
- Add the hot mixture to the cooler mixture and stir until smooth.
- Add the Crème de Menthe or flavoring and mix until smooth. 1 tablespoon Créme de Menthe liqueur
Fill in the ganache
- Once cookies have completely cooled, fill each 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
- NOTE: White chocolate will seize (harden) if any water is introduced to the mix or if the chocolate gets too hot.
- Be sure to use the best quality white chocolate available for the ganache, NOT baking chips.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
