Ingredients
Cookie Dough
- 1 cup butter, room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 ounces chocolate almond bark (Candiquik)
Mint Fudge Filling
- 1 ½ cups white chocolate chips
- ½ of 14 oz can sweetened condensed milk (7 oz)
- ½ teaspoon mint extract
- Green food coloring, a few drops
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the room-temperature butter and white sugar until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add Eggs and Vanilla: Mix in the eggs one at a time, fully incorporating each before adding the next. Then, add vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until fully combined to create a smooth dough.
- Form Cookie Balls: Roll the dough into 1-inch diameter balls. Place each ball on a greased baking sheet or one lined with parchment paper, spacing them evenly.
- Create Thumbprints: Press your thumb or the back of a spoon into the center of each dough ball to make a well for the filling. This indentation should be deep enough to hold the fudge but not too thin to compromise the cookie’s structure.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 minutes. If the thumbprints shallow or disappear during baking, gently press the centers back down with the back of a wooden spoon or spatula while still warm.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- Prepare Mint Fudge: In a small saucepan over medium heat, melt together the white chocolate chips and half the can of sweetened condensed milk, stirring continuously until smooth. Remove from heat, stir in mint extract and add green food coloring a few drops at a time until desired color is reached.
- Fill Cookies: Spoon the mint fudge mixture into the thumbprint wells of each cooled cookie carefully, filling each indentation.
- Melt Chocolate Almond Bark: Melt the 2 ounces of chocolate almond bark according to package instructions (usually by microwaving in short intervals or using a double boiler), stirring until smooth.
- Drizzle Chocolate: Drizzle the melted chocolate almond bark over the filled cookies for an elegant finish.
- Set and Serve: Allow the chocolate drizzle to set completely at room temperature or in the refrigerator. Serve immediately or store in an airtight container.
Notes
- For a stronger mint flavor, adjust the mint extract amount as desired, but avoid adding too much to prevent bitterness.
- If you do not have chocolate almond bark, you can substitute with regular semi-sweet or dark chocolate for the drizzle.
- Use parchment paper on your baking sheet to prevent sticking and to make cleanup easier.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 10 days.
- Allow cookies to fully cool before filling to prevent the fudge from melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
