Serious Eats: Recipes

Chocolate Mint Thumbprints

[Photograph: Tina Rupp]

Last week I had a chance to indulge my love for all things chocolate-peppermint with that great batch of Chocolate Peppermint Bars from The Gourmet Cookie Book. But it wasn't until I baked these Chocolate Mint Thumbprints from Baked Explorations that I realized where my longstanding affection for the chocolate-mint flavor combo came from.

The second ingredient on the list is mint-flavored chocolate, or more specifically, Andes Mints. Those wonderful little green foil-wrapped rectangles of deliciousness were a serious childhood favorite of mine. They act a base, along with a combo of cocoa powder and melted dark chocolate, for these thumbprints. The sticky, dark dough gets rolled into balls then coated in coarse sugar, and indented with either your thumb or a wooden spoon handle if you're going for more uniformly shaped divots.

Once the cookies bake, they're filled with a super easy peppermint-spiked white chocolate ganache that's spooned into the thumbprints and chilled until they set. When eaten in one bite, you really do get all the joys of Andes Mints— rich, chocolatey, with a cooling bite of mint. To make these even more festive, or to just play up the candy connection, you could roll them in green sanding sugar instead of coarse sugar.

As always with our Cook the Book feature, we have five (5) copies of Baked Explorations to give away this week.

Adapted from Baked Explorations. Copyright © 2010. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats