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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
Cook Time12 minutes
Total Time22 minutes
Course: Cookie
Servings: 1 doz.
Author: Danielle Green

Ingredients

  • ½ c. shortening part butter or margarine
  • ¼ c. brown sugar
  • c. flour
  • ¼ c. cocoa powder
  • ¼ tsp. salt
  • 1 egg yolk
  • ½ tsp. vanilla
  • 1 bag Andes mint chips

Instructions

  • 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.