Feb 172012

My son loves cookies. He calls himself a cookie monster. So I got a cookie book by Martha Stewart and he chose this cookie to bake for him. I followed the recipe as per the book except for some minor modification. My daughter who rarely eats any sweets or cookies was ecstatic when she saw that I exactly replicated the picture from the book. The recipe is so easy and you’ll be done baking these cookies in few steps and the result will be very tempting even for adults to divulge. I’m sending this recipe to “Kids Delight” started by Srivalli and hosted by Priya Suresh.



Unsalted butter –1 cup (2 sticks) plus 6 Tbsp at room temperature

Confectioners sugar (powdered sugar) — 1 cup

Salt — 1/4 tsp

Pure Vanilla extract — 2 tsp

All-purpose flour –2 1/2 cups

Semi sweet mint chocolate (alternatively milk chocolate can be used)–6 ounces

Half and Half (alternatively thick milk) –as needed


1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. In a electric mixer fitted with paddle attachment (I used my food processor with dough attachment), beat together 1 cup butter, sugar, salt, and vanilla extract until smooth about 2 minutes. Beat in flour, slowly and then increase speed to medium.

3. Transfer the contents in to bowl and add in half and half or milk if needed so that the dough is not very dry but can be made in to small balls.

4. Form balls from 2 Tbsp of dough for each cookie and place them 1 inch apart on the prepared baking sheets. Bake 10 minutes, remove from oven and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven and bake until light brown on the edges about 7 to 9 minutes more. (If the indentations begin to lose definition, remove cookies from oven and press again). Transfer them to wire rack and cool completely.

5. Combine mint chocolate, remaining 6Tbsp butter, maple syrup in a small heat proof bowl set over a pot of simmering water (this is also called double boiler). Stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened.

6. Fill the thumbprints with mint chocolate mixture and set aside to firm up. Store the cookies in an airtight container at room temperature for up to 3 days.


When you prepare them have a bowl of ice water ready. If reshaping the thumbprint is necessary while baking, dip your finger in ice water for several seconds and dry before reshaping. This will keep your fingers cool.

Picture Tutorial:

IMG 0195

I added around 2 Tbsp of Half and Half to get this dough consistency.

IMG 0198

Bake the thumbrints till golden brown on the edges.

IMG 0197

Melt mint chocolate, butter and maple syrup until smooth.

IMG 0202

Fill with mint chocolate mixture and set aside to cool.

IMG 0207

Closer look on the inside of the mint chocolate thumbprint.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Be Sociable, Share!

You might also like:

  5 Responses to “Mint Chocolate Thumbprints (Egg less)”

  1. these look so yummy…gonna try them!

  2. Thank you Mireille. Please let me know how you liked it.

  3. Do you have a subscription model to send a packet of these to whoever like it??

  4. It is good
    Want todo it, but afraiding of sugar.
    Only enjoying seeing the picture

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>