Go Back

Chocolate Thumbprint Cookies

These quick and easy Chocolate Thumbprint Cookies feature a tender, buttery base with a rich, melty chocolate center, making them a guaranteed crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 3/4 cup granulated sugar Cream with butter until light and fluffy.
  • 1 large egg yolk Adds richness to the dough.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup all-purpose flour For the dough base.
  • 1/4 cup cocoa powder Gives the cookies their chocolate flavor.
  • 1/4 teaspoon salt Balances sweetness.
For the chocolate filling
  • 1 cup semi-sweet or dark chocolate chips Use good quality chocolate for best results.
  • 1 teaspoon heavy cream or unsalted butter For a glossy finish.
Optional toppings
  • to taste flaky sea salt Sprinkle on top while warm.
  • to taste holiday sprinkles or sanding sugar For festive decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
  6. Chill the dough in the refrigerator for 20-30 minutes.
Baking
  1. Roll about 1 tablespoon of dough into a ball and place it on the prepared baking sheet.
  2. Use your thumb or a rounded measuring spoon to make a well in the center of each dough ball.
  3. Bake the cookies for 10-12 minutes, until the edges are set.
  4. Remove from the oven and immediately fill each well with chocolate chips and a pat of butter or teaspoon of cream for shine.
  5. Return to the oven for an additional 2-3 minutes to melt the chocolate.
  6. Sprinkle with flaky sea salt and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies without decorations.