Chocolate Thumbprint Cookies are a delightful treat combining a rich, buttery cookie base with a luscious chocolate center. Perfect for holidays, parties, or everyday indulgence, these cookies are as fun to make as they are to eat. Their classic look and irresistible flavor make them a favorite for all ages.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
For the Chocolate Filling:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing until the dough comes together. If the dough feels too dry, add a teaspoon of milk at a time until pliable.
Step 2: Shape the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out 1-tablespoon portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Use your thumb (or the back of a small spoon) to gently press an indent into the center of each ball.
Step 3: Bake the Cookies
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and reshape the thumbprints if necessary while the cookies are still warm.
- Let the cookies cool completely on a wire rack.
Step 4: Prepare the Chocolate Filling
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat.
- Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth.
- Stir in the vanilla extract.
Step 5: Fill the Cookies
- Spoon or pipe the chocolate filling into the thumbprint indents of the cooled cookies.
- Allow the chocolate to set at room temperature or refrigerate for quicker results.
Serving and Storage Tips
- Serving: Serve these cookies as part of a dessert platter or enjoy with a glass of milk or coffee.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, keep in the refrigerator for up to 10 days.
- Freezing: You can freeze the unfilled cookies for up to 3 months. Thaw and fill with chocolate when ready to serve.
1. Can I use milk or dark chocolate instead of semi-sweet?
Yes, you can customize the filling with your favorite type of chocolate. Milk chocolate will give a sweeter taste, while dark chocolate adds a more intense flavor.
2. What can I use if I don’t have heavy cream?
You can substitute heavy cream with a mixture of milk and butter. Use 1/4 cup butter melted with 3/4 cup milk for a similar consistency.
3. Can I add toppings to the chocolate filling?
Absolutely! Sprinkle crushed nuts, coconut flakes, or colorful sprinkles on top of the chocolate before it sets for added texture and decoration.
4. What if the dough is too sticky to handle?
Chill the dough in the refrigerator for 15–20 minutes to firm it up before shaping the cookies. This will make it easier to work with.
Print
Chocolate Thumbprint Cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Rich, buttery cookies with a soft chocolate center. These classic chocolate thumbprint cookies are easy to make, perfect for holiday baking, or as a sweet treat anytime. They’re beautiful to look at and irresistible to eat!
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup finely chopped nuts (optional, for coating)
For the Chocolate Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tsp unsalted butter
Instructions
- Prepare the Dough:
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Mix in the egg yolks and vanilla extract until combined.
- Gradually add the flour and salt, mixing until a soft dough forms. Cover and chill the dough for 30 minutes.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1-inch balls of dough and roll them between your palms. If desired, roll each ball in finely chopped nuts for a crunchy coating.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Create the Thumbprint Indentations:
- Use your thumb or the back of a spoon to press a deep indentation into the center of each cookie.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 2 minutes.
- If the indentations have puffed up during baking, gently press them down again while the cookies are still warm. Transfer to a wire rack to cool completely.
- Prepare the Chocolate Filling:
- In a small microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Heat in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
- Fill the Cookies:
- Spoon the melted chocolate into the indentations of each cookie. Let the chocolate set at room temperature or place the cookies in the refrigerator for faster setting.
Notes
- For a twist, use white or dark chocolate for the filling, or add a pinch of sea salt on top of the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies also freeze well; store in a freezer-safe container for up to 3 months.