Mint Chocolate Thumbprint Cookies
Mint Chocolate Thumbprint Cookies a sweet holiday treat filled with Andes mints, sure to please all of the chocolate lovers at Christmas!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Servings: 1 doz.
Author: Danielle Green
- ½ c. shortening part butter or margarine
- ¼ c. brown sugar
- ⅔ c. flour
- ¼ c. cocoa powder
- ¼ tsp. salt
- 1 egg yolk
- ½ tsp. vanilla
- 1 bag Andes mint chips
Preheat your oven to 350°. In a medium bowl, mix shortening, butter, sugar, egg yolk, and vanilla until smooth. Blend flour, cocoa and salt into the mixture. Roll into one inch balls and arrange on a lined cookie sheet. Indent the middle of each cookie gently with your thumb.
Bake at 350° for 10 minutes and immediately indent the cookies in the same spots as you remove them from the oven. Spoon a tablespoon full of mint chips into the center of each cookie and return to the oven for 2-3 minutes.
Remove from the oven and allow to cool completely. Store in an airtight container.
Freeze any extras the same day for the freshest cookies.