- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup finely chopped walnuts
- 1/2 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 26 milk chocolate kisses
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
- In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
- For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.
Reviews for Chocolate Thumbprints Cookies
"I made these for my book club, but I made 1/2" balls and semi-sweet choc. chips, they were a real hit. Loved them."
"I made 2 batches. The first, by mistake, I made 12 cookies instead of 24. That ended up working well. The second batch I made 24 cookies and cut the filling by half. I also reduced the sugar by not quite half throughout the recipe. That really made them taste as though I was using "dark chocolate." In addition, I used "dark chocolate" Kisses. Next time I'll make 12 with half the filling and reduced sugar and dark Kisses. The kids rated it a "keeper" to the Christmas cookie list. Thanks for sharing!"
"I had absolutely NO difficulties with this cookie. It turned out fabulous and was a "Hit" at the cookie exchange. Because one in our group eats no gluten, I used a gluten free flour I purchased at Costco, Namaste Perfect Flour Blend. It was perfect. (I even used it in my homemade brownies for our church bake sale!). Be sure your nuts are chopped well so after dipping the cookie ball in the egg white it is well coated with nuts. No one likes scrambled egg whites on their cookies."
"I mistakenly shaped the dough into 1/2 inch balls and discovered the chocolate kiss was too big for the dough. I used chocolate morsels instead and discovered I liked the smaller bite-size version and so did my husband's co-workers!"
"Some helpful tips are: 1) refrigerate dough divided into 4 parts, work with only one part out of the refrigerator at a time, 2) use a slotted ladle like spoon to dip cookie in egg white or nuts, 3) wait for 5 minutes before adding filling for more cooling time, 4) pipe filling from a sandwich bag with tiny corner cut off, 5) experiment with cherry cordial kisses or caramel kisses or peppermint kisses and different fillings such as caramel or marshmallow or peanut butter! Have fun with this tasty cookie that looks like it's from a bakery!"
"Fantastic.The dough was sticky. I just did it quick so they wouldn't melt at room temperature.The cookies didn't maintain their thumbprint while in the oven. Don't sweat the small stuff. I put icing on the top and the kiss on top of that and it was fine.I used parchment paper on my cookie sheets. They were easy to remove.You do have to let them cool before putting the icing on them or it will run and the kiss will melt.I forgot to cocoa powder (who does that?), they still tasted amazing. I've had lots of complements. I will make these again and recommend the recipe to others. It's a good low-medium maintenance prep cookie."
"These cookies were tasty and looked really cool! I made them for a cookie exchange and people couldn't stop talking about them. I found that I had to leave them in the oven closer to 14 minutes, but that could just be my oven."
"This is is a pretty cookie, but very sweet and rich... If I make them again I'll eliminate the chocolate kiss as the cookie is tasty enough without the icing and extra chocolate."
"I made these to a T as the recipe says. I used real butter for one batch and .97 cent blue bonnet for another with imitation vanilla and there was no difference. to keep your dough from being sticky, any time it says to blend/beat/mix just make sure you do it long enough. that will allow it to harden the way it should. I give 3 stars because they weren't delicious. they're just a chocolate cookie with nuts. I took these to a big cookie exchange party and while they were the coolest looking cookie there, everyone will find them just so. also, I did some without nuts and they bake a lot quicker so beware, the bottoms will burn! OH, and I would recommend 17-18 cookies, they look more like the pic. the 2nd batch I made the 24 serving and they were small and dinkier looking. Also, you'll need a little extra powdered sugar. DON"T add the cream or kisses until almost completely cool. they melt!"
"Great recipe! I used pecans instead of walnuts and caramel instead of the frosting. Great cake-like cookie and festive!"