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

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
Contest Winning Test Kitchen Approved
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
  • 26 milk chocolate kisses

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.


  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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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!"

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."

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!"

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!"

Reviewed Dec. 15, 2015


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."

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