I’m on a serious sugar high already, and it’s only the second week of December. This past week, I baked up a storm. It was one flour powdered on the face, melted chocolate splatters on the cupboards, spoon-licking, cookie dough tasting, kitchen aid mixer marathon with Christmas tunes (and the oven beeper) blasting in the background. It was a delicious disaster if I’ve ever seen one!
This post marks the first of several holiday sweets recipes that I’ll be putting up on the blog over the next week or so. While lightened up, healthy recipes are my forte, I didn’t skimp on any butter or sugar for these recipes. I’m a huge proponent of trying everything and not limiting yourself during holiday gatherings. Portion control is key. Just try one cookie, and then move onto the next goodie. Or better yet, split the cookie with someone. My husband and I like to load up a plate with goodies, and have a mini tasting party. It’s the perfect way to sample everything in light amounts!
Onto the first recipe! These Chocolate Filled Grasshopper thumbprints are adapted from my mom’s old Betty Crocker cookbook from the 1960s! Take a look at this beauty.
For years, my mom has been making the thumbprint cookie recipe out of this cookbook, which is absolute buttery, sugary goodness. But I decided to doctor them up a bit with some true holiday, family-inspired flavor. Remember when I talked about my love for Wisconsin?? Well, this cookie takes me right back to my grandparents’ living room. After dinner and the customary “show” that my cousins and I put on for the family (side note: we did an epic Home Alone skit one year complete with the “look what you did you little jerk” line and the best cardboard cutout pizza delivery car that drove over a cardboard cutout gold statue), it was time for grasshoppers! The sound of a vintage blender firing up in the kitchen meant my grandpa was whipping up the most creamy, sweet, minty green sippable treat. Think shamrock shakes, only 1000 times better! My cousins and I would eagerly sip on these cool, frosty beverages, sitting on the bath towel island prepared for us (in case of spills!) in the living room. It was the perfect end to an always enjoyable weekend in Wisconsin with my dad’s side of the family.
Long story short, I turned the beloved grasshopper drink into a thumbprint cookie with minty dark chocolate inside. I topped these cookies with my favorite childhood stocking stuffer candy, Andes Crème de Menthe candies. These thumbprint cookies are so begging to be dipped into a big ole mug of hot chocolate while cuddling up on the couch watching back-to-back Home Alone movies.
- ½ cup butter, softened
- ⅓ cup brown sugar
- 1 egg yolk
- ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- 1 drop of green food coloring
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 2 cups dark chocolate chips
- 1 cup heavy cream
- 2 tablespoons butter
- Crème de menthe candies (I used Andes brand) chopped into small triangles
- Heat oven to 350.
- In a mixer, combine the butter and sugar until smooth. Mix in the egg yolk, vanilla, peppermint extract, green food coloring, and salt. Then, gradually add in the flour and mix until the dough begins to firm up. If the dough seems dry, add in a tablespoon or two of water or milk until the dough comes together. Refrigerate the dough for at least 15 minutes.
- Take 1 heaping teaspoon of dough and form into balls. Place balls on a lined baking sheet. Make small circular indents in each ball using the end of a wooden spoon or other kitchen gadget. I used the end of my wooden citrus reamer.
- Bake for about 8-10 minutes. Let the cookies cool on a baking rack.
- While cookies are cooling, prepare the chocolate filling. Place the chocolate chips in a large bowl. Heat the cream and butter in a small saucepan over low heat until butter is melted. Stir to combine. Pour the cream and butter mixture over the chocolate chips and stir until the mixture is smooth and velvety. Use a small spoon to fill each thumbprint with chocolate. Let the chocolate set for a few minutes. Then, place a crème de menthe triangle in each chocolate filling mound.