Monday, August 1, 2011

Chocolate Mint Thumbprint Cookies

It's time for another edition of Club Baked!  Yes, I am baking my way through one of my favorite cookbooks, Baked Explorations by Matt Lewis and Renato Poliafito, along with my new blogger friends, fellow baker/bloggers in Club Baked.  This time we made Chocolate Mint Thumbprint Cookies and our host was Jamie of Random Acts of Food.  Thanks, Jamie!

I was ready for some baking therapy this week after learning that a telephone job interview I had lined up for a job I was really excited about was cancelled.  Yuck!  Sometimes when I get in a funky/depressed/my life sucks kind of mood the only way out is to BAKE (and, of course, consume!)  I got out my ingredients for the cookies and started.

I chopped my chocolate and melted it along with the Andes candies bits, and it looked silky, shiny, luscious, like this:
Then I got my other cookie ingredients together, including two wonderful sticks of butter:

The butter and other ingredients were mixed together in my mixer (which I sometimes call my Boyfriend):

And the cookie dough was thick, sticky and fudgy looking, almost like thick brownie batter:

I have a tendency to not be very precise when it comes to measuring dough into equal balls, as the recipe indicated, so I used a tablespoon to measure it out, then roll it into a ball and roll it in coarse sugar.  Then I used the back of a teaspoon to create the little hollow, or thumprint, of the cookie.  The unbaked cookie shells looked like this:

After my cookies had baked and cooled, I filled them with the wonderful filling, which is made up of cream, white chocolate and peppermint extract.  My filled cookies looked like this:
We ate some of the cookies soon after they were filled, not waiting for the filling to set.  I then put them in a container in the refrigerator, and I must say that I do prefer the taste of the cookies when they are chilled.  The recipe says they can be served at room temperature or chilled, but I think the mint flavor comes through better when they are cold.  Even though they are chilled, the cookies don't become rock hard and are still nice and chewy.

I'm really glad we made this recipe for Club Baked , because I may have otherwise overlooked this great recipe, thinking it would be too complicated.  They were rather easy to make and quite delicious!

Thanks for stopping by to read!


  1. Your cookies look great! I also preferred them chilled (though I don't normally like my cookies chilled). I used a small ice cream/cookie scoop to get equal size cookies. Scoops have to be one of my favorite kitchen utensils. Cute smiley face! :)

  2. Your cookies look delicious! I agree completely; if it wasn't for Club:BAKED I would have never tried this recipe. I had all these ideas before I made it that it would be really complicated and turn into a dry crunchy cookie. I was pleasantly surprised with the outcome!

  3. Love your smiley face. I liked them chilled too.

  4. I was totally surprised, but I preferred them straight out of the fridge too! There's just something about mint and cold that really works!

  5. I always feel like baking when I'm in a funk too. I consider it stress relief :)

    A teaspoon would have been a great idea for the indentation. I tried using my thumb and ended up with some "ugly" cookies in the batch. Glad you liked them!