Mint Chocolate Chip Shortbread Thumbprint Cookies
The classic flavor of mint chocolate chip brings a mashup of shortbread and thumbprint cookies together! Use real butter to achieve the perfect crumbly shortbread texture. Rich chocolate ganache fills the ‘thumbprints’ with an extra drizzle for good measure.Please note that because these thumbprint cookies have a shortbread base, there is no chemical leaven or egg in the ingredients.
Equipment
- 1 disposable piping bag or zip top storage bag
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon mint extract
- Green food color
- 2 cups all-purpose flour
- 1/2 cup mini semisweet chocolate chips
Ganache Filling
- 2/3 cup semisweet chocolate chips
- 1/3 cup heavy cream
Instructions
Cookies
- Preheat the oven to 350°F.
- Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy.
- Add mint extract and green food color; mix to combine.
- Next, add flour and mini chips; mix until just combined (avoid overmixing).
- Remove dough from the bowl; shape into 1-inch balls. You can also use a 4- teaspoon capacity cookie scoop. Roll the balls between your palms, and then place 1/2 inch apart on a parchment-lined cookie sheet.
- Create a well in each dough ball with your thumb or by using the rounded back of a 1/2 teaspoon measure. Chill dough for 15 minutes.
- Bake for 10-12 minutes.
- Once baked, reshape the wells with the handle of a wooden spoon or the 1/2 teaspoon measure. Let cool on the baking sheets.
- Move cooled cookies to a parchment paper-covered work surface.
Ganache Filling
- Heat semisweet chips and heavy cream in a microwave safe bowl for 1 minute at 100% power. Allow the mixture to stand 1 minute. Whisk until you have a silky, shiny ganache.
- Transfer the ganache to a disposable piping bag or a zip-top bag with the corner snipped. Fill each cookie well with the ganache. Use any leftover ganache to drizzle over the cookies.
- Let stand until cookies are completely set, about 1 hour.
- Enjoy right away! Or store the cookies an airtight container with layers between pieces of waxed paper.
Notes
Make ahead: the shortbread thumbprint cookies can be made ahead and frozen for up to 1 month. To thaw, place them in the refrigerator overnight. Make the ganache and fill as directed in the recipe.
Tried this recipe?Let us know how it was!