Looking for a quick and easy recipe to make for your St Patricks Day party at your office or for your kids’ class party? Check out this delicious recipe for Chocolate Mint Thumbprints.
1 cup butter, softened
1 cup 10x sugar
1 ½ teaspoons peppermint extract
2 egg yolks
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup dark chocolate chips
3 tablespoons whipping cream
3 tablespoons butter
18 Andes crème de menthe chocolate candies
Green food coloring
Take your Andes candies and cut them in half diagonally.
Preheat oven to 350°F. Line cookie sheets with cooking parchment paper.
In large bowl, beat 1 cup of butter and the 10x sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and 16 drops of the food color until blended. On low speed, beat in flour, baking powder and salt.
Next, shape your dough into 1-inch balls and then place them2 inches apart on your cookie sheets. Now using your thumb, press a deep well into the center of each cookie.
Now bake them for 10 to 12 minutes or until set. When you take the cookies out of the oven, use a small spoon and reshape the wells. Cool the cookies for 2 minutes; and then remove them from the cookie sheets to cooling racks. Cool completely: about 15 minutes.
Next step is to take a medium microwavable bowl and microwave the chocolate chips, the whipping cream and 3 tablespoons butter on High for about 1 minute. Make sure you stir the mixture frequently and until chocolate is melted and mixture is smooth. Now fill each well with about 1 teaspoon chocolate mixture.
To top the cookie off, garnish them with the Andes piece of cut candy. Let them stand about 1 hour until chocolate is set.