Chocolate Filled Grasshopper Thumbprints
Prep time
Cook time
Total time
Adapted from Betty Crocker
Serves: 26 cookies
  • 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
Chocolate Filling
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Crème de menthe candies (I used Andes brand) chopped into small triangles
  1. Heat oven to 350.
  2. 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.
  3. 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.
  4. Bake for about 8-10 minutes. Let the cookies cool on a baking rack.
  5. 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.
Recipe by Destination Delish at