Description
Chocolate Thumbprint Cookies are buttery shortbread-style cookies with rich, creamy chocolate centers. Perfect for holidays, parties, or everyday treats, these bite-sized delights are easy to make and guaranteed to impress.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract until combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place dough balls 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
- Bake for 10–12 minutes, or until edges are lightly golden.
- While cookies bake, heat heavy cream until just simmering and pour over chocolate chips. Stir until smooth and glossy.
- After baking, gently re-press the indentations if needed and let cookies cool slightly.
- Spoon or pipe chocolate filling into each indentation. Let set at room temperature or in the fridge.
Notes
Let chocolate filling thicken slightly before filling cookies to prevent it from being runny.For a flavor twist, add peppermint, almond, or orange extract to the dough or filling.Roll cookie dough balls in chopped nuts or sugar before baking for added texture.Store in a cool, dry place to prevent chocolate from softening.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
