CHOCOLATE-MINT THUMBPRINTS
Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
- Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
- Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE MINT THUMBPRINTS
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Make Cookies: Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes (or longer). Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index finger-tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.) They may be a little stubborn and want to break apart, but stick with it... they'll stay put if you work at it. Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks. 5. Make the filling: Put the chocolate and butter in a heatproof bowl. Microwave for 30 second bursts (stirring after each heating) until melted and smooth. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing.
MINT-FILLED CHOCOLATE THUMBPRINTS
Cool mint and rich chocolate make a seductive cookie combo. One cookie batch may not be enough.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
- Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
- Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE-PEPPERMINT THUMBPRINTS
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
- Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
- Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
- In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week.
Nutrition Facts : Calories 208 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 7 g
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-MINT THUMBPRINTS
These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.
Provided by Courtly
Categories Dessert
Time 39m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
- Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
- Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
Nutrition Facts : Calories 81.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 42.9, Carbohydrate 8.4, Fiber 0.3, Sugar 5, Protein 0.6
CHOCOLATE THUMBPRINTS I
A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.
Provided by Patsy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
- Meanwhile, in a small bowl, lightly beat egg white.
- Preheat oven to 350 degrees F (180 degrees C).
- Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
- To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
- Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g
MINT CHOCOLATE THUMBPRINT COOKIES RECIPE
Chocolate and mint are the perfect combo for these cookies!
Provided by Camille Beckstrand
Categories Dessert
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet.
- Bake for 6-9 minutes (do not overbake).
- Take sheet out of oven and while the cookies are still very hot, place a thin mint patty on top of each cookie. Let cookies cool, then melt chocolate chips in microwave and drizzle on top of each cookie.
Nutrition Facts : Calories 295 kcal, Carbohydrate 49 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 13 mg, Sodium 140 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
CHOCOLATE-MINT THUMBPRINTS
Can be stored in airtight container for up to one week. For a quicker version...fill the thumbprint with icing or jelly etc. I'm a lesser fan of chocolate so I use sugar cookie or chocolate chip cookies.
Provided by GoldsmithLissa
Categories Dessert
Time 2h45m
Yield 44 cookies
Number Of Ingredients 14
Steps:
- In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
- Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.
- Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.
Nutrition Facts : Calories 97.4, Fat 5.6, SaturatedFat 3.4, Cholesterol 22.3, Sodium 43.2, Carbohydrate 11.7, Fiber 0.4, Sugar 7.8, Protein 0.9
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CHOCOLATE-MINT THUMBPRINTS RECIPE - MATT LEWIS, RENATO …
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- In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
- Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.
- Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.
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