A Word From The Cook

“Chocolate Mint Thumbprints are perfect for the thin mint lover in your life!”


Prep Time:

35 Minutes


Makes 36 Cookies


  • For Cookies
  • 2/3 Cup butter, softened to room temperature
  • 1/2 Cup sugar
  • 1/4 Teaspoon salt
  • 1 Egg
  • 1 Teaspoon mint extract
  • 2 Teaspoons green food coloring
  • 1 1/2 Cups all purpose flour
  • For Frosting
  • 1 Package Andes Thin Mints or other chocolate mint candy (roughly chopped as shows)
  • 6 Ounces milk chocolate (melted)
  1. Step 1 – Combine Ingredients
    1. In a large mixing bowl or stand up mixer, beat butter on medium high speed until fluffy.
    2. Add sugar and salt.
    3. Beat until combined, scraping down sides of bowl occasionally.
    4. Beat in egg, mint extract, and food coloring.
    5. Add flour and beat until just combined.
    6. Chill dough for about an hour.
  2. Step 2 – Bake and Cool
    1. Preheat oven to 375 degrees.
    2. Shape dough into 1-inch balls.
    3. Place dough balls on ungreased cookie sheet covered with parchment paper, 2 inches apart to allow for spreading.
    4. Bake for 8-10 minutes, until edges of cookies are lightly browned and slightly firm to the touch.
    5. Remove from oven and make a small indent in the center of each cookie, using the back of a melon baller or teaspoon.
    6. Transfer cookies to a wire rack until completely cool
  3. Step 3 – Frost Cookies and Allow Chocolate to Set
    1. Melt milk chocolate by placing it in the microwave, in a glass bowl on high, for about 45 seconds.
    2. Drizzle melted chocolate over cookies, then sprinkle mint pieces over melted chocolate, so they stick..
    3. Allow chocolate to set.
    4. Share and enjoy with friends!