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How to Make Chocolate Thumbprint Cookies - A Step-by-Step Guide

Chocolate thumbprint cookies are a delightful treat for any occasion. These cookies are soft and buttery with a rich chocolate filling, making them a favorite for chocolate lovers. They are easy to make and are perfect for parties, holiday gatherings, or a sweet treat for yourself.

What sets these cookies apart is the thumbprint in the center, which creates a perfect little well for the chocolate filling. The contrast of the crisp, crumbly cookie with the smooth, velvety chocolate fil...

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Ingredients

  • ¾ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • sanding sugar
  • ¼ cup heavy whipping cream
  • 2 ounces semi-sweet chocolate, chopped

Information

  • Prep Time: 30 mins
  • Bake Time: 10 mins
  • Cool Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 24
  • Yield: 24 cookies

  • Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
  • Beat butter and sugar at medium speed with an electric mixer until fluffy, about 4 minutes. Add egg and vanilla, beating until incorporated.
  • Whisk together flour, cocoa, salt, and cinnamon in a medium bowl until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined, about 2 minutes.
  • Roll dough into 1 1/4-inch balls, then roll balls in sanding sugar. Place on the prepared baking sheets, spacing 2 inches apart. Press the center of each ball with your thumb (about 1/2-inch deep and 1/2-inch wide).
  • Bake in preheated oven in upper and lower thirds, 2 baking sheets at a time, rotating top to bottom and bottom to top halfway through, until cookies are set and almost firm, 8 to 10 minutes.
  • Let cool on baking sheets, about 15 minutes. When cool, press the center of each ball with your thumb again—the indentations will have puffed in the oven.
  • Heat cream in a small microwavable bowl on HIGH until just steaming, about 45 seconds. Remove from the heat, and add chopped chocolate. Let the mixture sit, undisturbed, for 2 minutes. Stir until melted and smooth. Let cool until slightly thickened, about 5 minutes. Place about 1 teaspoon filling in the center of each cookie. Slide the cookies into the refrigerator for about 10 minutes to set the filling. The cookies will keep for about 5 days in an airtight container at room temperature.

    • Nutrition

    135 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 26mg
    • Sodium: 65mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Protein: 2g
    • Potassium: 32mg

    Categories

    Dessert recipes
    Baking recipes
    Cookie recipes
    Chocolate recipes
    Sweet recipes