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chocolate thumbprint cookies recipe

Chocolate Thumbprint Cookies Recipe

Course Dessert
Cuisine American
Keyword chocolate thumbprint cookies
Prep Time 30 minutes
Cook Time 15 minutes
Servings 30 small Cookies
Author Dikla

Ingredients

  • 1/2 Cup Unsalted Butter, soft (113g)
  • 1/2 Cup Sugar (100g)
  • 1 Large Egg yolk
  • 1 tsp Van. Extract
  • 2 teaspoons Milk, at room temperature
  • 1 Cup All-purpose Flour (120g)
  • 1/3 Cup Cocoa Powder (30g)
  • 1 Cup Semi Sweet chocolate chips, melted (170g)
  • 1 tablespoon Corn syrup
  • 1/4 Cup Heavy cream, lukewarm (60ml)

Instructions

  1. Beat the butter and sugar until comes together.

  2. Mix in the egg yolk, vanilla extract and milk.

  3. Gradually add the flour, cocoa powder and salt, 1/2 cup at a time.

  4. Measure a tablespoon of dough, roll it then line it over a baking pan lined with parchment paper.

  5. Use the back of a measuring spoon to dent the center of the cookies, and refrigerate for one hour.

  6. Bake at 350F (180C) for 10-14 minutes.

  7. Remove from the oven, then use the back of a spoon again to press down the puffed center. Allow to cook completely.

  8. Melt the chocolate, mix in the corn syrup, then gradually mix in the room-temperature heavy cream.

  9. Fill the center of each cookie with the chocolate ganache, and sprinkle with cookies.

Recipe Notes

  • Store the cookies at room temperature in an airtight container for up to one week.
  • Freeze the cookies in a freeze bag for up to four weeks.
  • Roll the dough balls in sugar, or chopped nuts for extra flavor and texture.
  • Fill the cookies with your favorite filling: Biscoff butter, jam, white chocolate ganache, peanut butter, and more.
  • Do not overcream the butter and sugar, beat just until the two come together.