Chocolate Thumbprints Cookies Recipe
Chocolate Thumbprints Cookies Recipe photo by Taste of Home
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Chocolate Thumbprints Cookies Recipe

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My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES: 12 servings


  • 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
  • 24 milk chocolate kisses

Nutritional Facts

2 each: 307 calories, 18g fat (8g saturated fat), 43mg cholesterol, 152mg sodium, 33g carbohydrate (21g sugars, 2g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Thumbprints Cookies in Taste of Home October/November 1995, p29

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ladyfarmer1942 User ID: 553569 258564
Reviewed Dec. 24, 2016

"Very disappointed in these. They spread and did not hold their shape at all, even though I followed the directions carefully. I will not make these again. (BTW, I'm an experienced baker, so it wasn't beginners bad luck)."

[email protected] User ID: 5774466 258335
Reviewed Dec. 19, 2016

"Outstanding!! I made them for a Christmas party, doubled the batch and they were gone.....

the only change I made was to use the special dark baking cocoa.... adding this to the recipe book!! thanks for sharing..."

MelindaH User ID: 5959954 258256
Reviewed Dec. 17, 2016

"These were so so good.. Labor intensive for sure... The one thing I'd say is that 10-12 minutes (for me) was WAY OFF. I did 12 to be safe and I think they needed another 3 minutes at least. It has a consistency of a fudge when it's done. Not a cookie... But again, very tasty.. one is all you can eat!"

tsuop User ID: 6274346 257725
Reviewed Dec. 5, 2016

"I get it, 24 cookies 26 chocolate Kisses (2 for the baker : )) I'm taking these to our Church cookie Exchange .... Can't wait to try them. They sound really easy. Stay tuned."

Anna User ID: 8975358 257307
Reviewed Nov. 26, 2016

"Just made these for the first time with my grandsons, ages 8 and 11. Followed the recipe exactly and they turned out perfectly, just as in the picture. They were fun to make together and so delicious!"

dcscake_OH User ID: 228890 255306
Reviewed Oct. 12, 2016

"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."

7833louis User ID: 1040763 244987
Reviewed Mar. 6, 2016

"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!"

helavagoodcook User ID: 6229861 241210
Reviewed Jan. 6, 2016

"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."

mabzebra User ID: 7457909 241087
Reviewed Jan. 5, 2016

"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!"

Craftycatlover User ID: 8305413 240893
Reviewed Jan. 2, 2016

"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!"

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