It’s just not Christmas without at least one mint-flavoured treat. Why not try these delightful choc-mint thumbprint cookies as part of your Christmas baking adventures this year? A soft chocolate cookie topped with mint fudge. It’s hard to say no!!
Serves: 24 Serves
Prep: 20 minutes
Cook: 12 minutes
Ingredients:
- 1 cups butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 cups cocoa
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 60 grams Chocolate Candiquik or chocolate melts
Mint Fudge:
- 1 1/2 cup white chocolate chips
- 1/2 a can of sweetened condensed milk
- 1/2 tsp mint extract
- Green Food Colouring
Method:
- 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 180 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
Source: Julieseatsandtreats.com