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Chocolate Thumbprints Cookies

 Chocolate Thumbprints Cookies
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
12 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons milk
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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

2 of 2

Chocolate Thumbprints Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (2 each) equals 307 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.