clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate mint thumbprint cookies

Chocolate Mint Thumbprint Cookies

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per cookie tray
  • Total Time: 23 minute
  • Yield: Makes 22 cookies
  • Category: Cookies


Chocolate shortbread dough is filled with a minty icing filling for a great twist on the classic thumbprint cookie.


Chocolate shortbread
150 grams / 5.3 ounces butter, softened
35 grams / 1/3 cup confectioner’s/icing sugar, sifted
25 grams / 1/4 cup cornflour, sifted
56 grams / 1/2 cup cocoa powder, sifted
150 grams / 1 cup - 1 tablespoon plain flour
Peppermint filling
50 grams / 1/2 cup confectioner’s/icing sugar, sifted
2 teaspoons peppermint extract
1 tablespoon milk


  • Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.
  • Beat the butter on medium speed until light and fluffy, approximately 3 minutes.
  • Add in the sugar, cornflour, cocoa powder and flour and beat on low until well combined and no dry portions remain in the bowl.
  • Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.
  • Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.
  • Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.
  • Press a round cookie cutter into the edge of your dough and either press firmly into the center with your lightly floured thumb or a lightly floured honey drizzle.
  • Lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.
  • Set your cookie aside on your top layer of greaseproof paper and set on a tray.
  • Repeat with the remaining dough.
  • Set the cookies in the fridge for 15 minutes.
  • Place your cookies onto a baking tray with 2 inches gap between each.
  • Bake in the oven for 14 minutes then remove and place on a cooling tray.
  • Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.
  • Spoon into the centers of your cookies and set aside for the icing to set completely.
  • Grab one or two and enjoy alongside your favorite hot beverage. 


Consistent thumbprint shape: If you have a honey drizzle, simply flour the tip of the drizzle and tap to remove the excess and press into the center of your cookie , turning gently to really indent your cookie before you remove your cookie cutter so your cookie remains nice and uniform in shape.

Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.

Recipe by Roamingtaste


  • Calories: 100 calories per cookie