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German Chocolate Thumbprints Recipe

German Chocolate Thumbprints Recipe photo by Taste of Home

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“These make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily.” —Donna Marie Ryan, Topsfield, Massachusetts

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German Chocolate Thumbprints Recipe

Prep: 45 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

45 10 55

Ingredients

1/2 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon strong brewed coffee
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
3/4 cup flaked coconut, toasted
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
4 to 6 tablespoons sweetened condensed milk
DRIZZLE:
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Directions

In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely.
Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 42 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as German Chocolate Thumbprints in Taste of Home October/November 2010, p73

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Reviews for German Chocolate Thumbprints

German Chocolate Thumbprints

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Reviewed on Mar. 06, 2012 by CristinHowell

Wonderful!!! Even before adding all the toppings, the cookie is great on its own. I didn't have any coffee on hand, so i used water. I also added a bit of almond extract because I like it. :)

Reviewed on Feb. 01, 2012 by wideworld

I would really like to try this recipe but wondered if there is something I could use to substitute the brewed coffee. Would it be okay to use milk or water or something like that?

Reviewed on Dec. 06, 2011 by bshmn

Very Good. Needed to re-indent the center after baking.

Reviewed on Oct. 11, 2011 by Kichler073

Nice change instead of cake. The recipe is a keeper!

Reviewed on Feb. 09, 2011 by 4evrl8

This recipe was so easy to make and the cookie was bursting with flavor. I took them to work and they were devoured, with many co-workers asking for the recipe!

Reviewed on Feb. 08, 2011 by cherie.godbey

Fantastic! SO good! My hubby and I ate them way too fast, we both thought they were delicious and easy to make!

Reviewed on Nov. 05, 2010 by mmccallon

I baked these for the church bazaar tomorrow and they are wonderful. I dropped with a small cookie scoop into a greased mini muffin tin and made the depression after baking.

Reviewed on Nov. 01, 2010 by alwolfford

Great gourmet cookie! A tasty twist to German Chocolate Cake, with a chewy cookie.

Reviewed on Oct. 27, 2010 by melodious88

Delicious!