Chocolate Thumbprint Cookies

Cute, easy and fun to make, this chocolate thumbprint cookie recipe delivers a tasty dessert option that’s wonderful with a glass of cold milk or mocha frappe, or even tastier when served with a bowl of your favorite ice cream. While they do require a chill time of up to an hour and have the added step of a filling, they’re easy to pull together for a little treat. The crumbly nut outside and the chocolate-kiss-filled inside make them a bit showy, making them a nice cookie to include in your holiday cookie bake-off.

Ingredients for Chocolate Thumbprint Cookies

• Butter: Soften your butter fully prior to using it in this recipe.
• Sugar: Regular granulated sugar is fine here.
• Egg: You’ll be separating the egg to make these cookies.
• Milk: This recipe calls for 2%, but you can use whole milk or even cream here if that’s what you have on hand.
• Vanilla extract: This extract helps to give the chocolate thumbprint cookies a rich, caramel-like flavor.
• Dry ingredients: All-purpose flour and baking cocoa make up the bulk of the cookies, and the salt brings out the best in the other ingredients.
• Walnuts: You can substitute another nut, but the walnut taste is excellent with the chocolate.
• Filling: You’ll be using confectioner’s sugar, additional butter, milk and vanilla extract here, as well as chocolate kisses.

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Directions

Step 1: Make the dough

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, 5 to 7 minutes. Beat in the egg yolk (save the egg white in a bowl for the next step), milk and vanilla. Combine the flour, cocoa and salt, gradually adding the dry ingredients to the creamed mixture, and mix well. Cover the dough and pop it in the fridge until it’s easy to handle, or about 1 hour.

Step 2: Bake

Preheat oven to 350°F. In a small bowl, whisk the egg white until foamy. Shape the dough into 1-inch balls; dip in egg white, then roll in nuts. Place on a greased baking sheet. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake until center is set, 10 to 12 minutes.

Step 3: Make the filling

For the filling, combine the confectioner’s sugar, butter, milk and vanilla, stirring until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie, and then gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool completely.

Recipe Variations

• Swap out the kiss: Choose a mini candy bar to press into the middle (a peanut butter cup is particularly yummy).
• Mix up the extract: Change out the flavor by using almond, orange or peppermint extract, or another flavor of your choosing.

How to Store Chocolate Thumbprint Cookies

Store the cooled cookies in an airtight container, or freeze. Avoid storing these at room temperature, as the chocolate can melt if you have a toasty home.

How long do chocolate thumbprint cookies last?

Consume these cookies within five days, or within three to four months if frozen.

Chocolate Thumbprint Cookie Tips

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Can I make these vegan?

Yes, but the texture may change a bit. Swap out all of the non-vegan ingredients with a vegan alternative, skip the white egg wash step and use a vegan chocolate kiss.

How do I keep the nuts from crumbling out?

You’ll naturally lose some of the chopped nuts, but if you press them on well you’ll have plenty left over. Chilling for at least an hour is an important step, too.

How do I keep the thumbprints from cracking?

Don’t push too hard when you’re pressing the cookies with the spoon handle (or your thumb). If you make an accidental crack, you can gently reshape the dough by pressing it toward the center.