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This week I made Chocolate Thumbprint Cookies. I was feeling like something sweet, so I made a simple batch of buttery thumbprint cookies and filled them with yummy chocolate.
I’ve been so busy watching my 3 favorite shows that I almost forgot to blog! What TV shows do you like? I absolutely LOVE Modern Family, Wahlburgers, and Wicked Tuna. Wahlburgers and Wicked Tuna are both filmed near where my family and I stay every summer in Massachusetts, so we love to see familiar sights. Modern Family is just hilarious! If you guys haven’t seen these shows, record them NOW! I wouldn’t watch TV at all if it wasn’t for these shows.
So… back to my cookies! These cookies tasted even BETTER than they look! The chocolate balanced out the cookie well. I personally would add a little bit more chocolate, but that’s just me.
The cookies aren’t that hot when they come out of the oven. The original recipe said to dip your thumb into cold water before pressing each cookie (to cool them off), but it’s not necessary.
Originally I used milk chocolate chips in the chocolate mixture, but it turned out really grainy. We tried the chocolate mixture with milk chocolate again, and it was still grainy. Then we discovered that it was the chocolate that was causing the problem. The next day I made the same mixture but with semi-sweet chocolate instead of milk chocolate. It worked! I think that milk chocolate would have tasted better, but you have to cook with what works.
Filling the cookies was hard! First I put too much chocolate, then I put too little chocolate, and finally I got it right… about 10 cookies later. 🙂
These cookies tasted great! The cookie was a little hard, so I’m going to try to find a way to make it softer. The chocolate mixture tasted great even with the semi-sweet chocolate. If I was going to change this recipe next time, I would find ways to use milk chocolate in the mixture and make the cookie softer. These Chocolate Thumbprint Cookies were good enough for a nice dessert (and lunchbox treat!)
And even a kid has his favorite TV shows… Like Me!
RecipeBoy.com (slightly adapted from Martha Stewart's Cookies)
These cookies are the best of both worlds: buttery cookie + chocolatey goodness!
Prep Time 35 minutes mins
Cook Time 18 minutes mins
Total Time 53 minutes mins
Course Dessert
Cuisine American
Servings 30 cookies (1 per serving)
Calories 167 kcal
Ingredients
CHOCOLATE FILLING:
- 6 ounces semi-sweet chocolate, chopped
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- 2 teaspoons corn syrup
Instructions
Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.
In a large bowl, use an electric mixer to combine the butter, powdered sugar, salt and vanilla. Beat until smooth- about 2 minutes. Beat in the flour until combined.
Form balls using about 2 teaspoons of dough for each. Place balls 1 inch apart on the prepared baking sheets. You should be able to fit 15 cookies on each sheet. Bake 10 minutes, then remove from the oven and use your thumb to press a deep indentation into the middle of each cookie. Return to the oven and bake 7 to 9 minutes more, until light brown on the edges. When the cookies come out of the oven, check the middles. Use your thumb to press down a little bit in the middle of each cookie once again, being careful not to press too hard. Cool completely.
In a medium glass bowl, combine the chocolate, butter and corn syrup. Set the bowl over a pan of simmering water and use a whisk to combine the chocolate mixture until melted and smooth. Set the bowl aside for about 10 minutes or so to cool (and let it thicken a little). Fill the middles of the thumbprint cookies with small spoonfuls of the chocolate mixture. Let them sit on a rack to firm up. Then store them in a covered container for up to 3 days (or freeze them). That's it!
Nutrition
Serving: 1cookieCalories: 167kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 24mgSodium: 22mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 274IUCalcium: 8mgIron: 1mg
Keyword chocolate, cookies, thumbprints
Tried this recipe?Let us know how it was!
FAQs
The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.
How do you keep thumbprint cookies from cracking? ›
If the dough cracks a bit when making the center indentation, roll the ball of dough in your palms a bit longer to warm the dough up more. Don't skip chilling the dough. Chilling the dough will make shaping it into balls easier and hold them together so they won't fall apart when indented. Measure your flour correctly!
Why did my thumbprint cookies spread? ›
Temperature. Dough that is too warm or soft will spread more than dough that is cooler, so if you're working in a very warm kitchen, putting your dough in the fridge for 15 minutes or longer before using it will help prevent spread. Butter that is too warm or soft is also a major culprit.
What are thumbprint cookie names? ›
What are other names for Thumbprint Cookies? Other names for small shortbread Thumbprint Cookies like ours include: tea cookies, butterballs, jam drops, Mexican wedding cookies, and bird's nest cookies.
Should you fill thumbprint cookies before or after baking? ›
Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little. That way the jam won't be spreading all over the place when you're eating the cookies!
Do I need to refrigerate thumbprint cookies? ›
No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it's not necessary.
What is the shelf life of thumbprint cookies? ›
Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature.
Can I freeze dough for thumbprint cookies? ›
Absolutely! Thumbprint cookies will either have their indentions made before or after baking. If that occurs before baking, you can do that before they're frozen so that they're ready to go when you're ready to bake them.
How long can thumbprint cookie dough be refrigerated? ›
Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.
What is the secret to thick cookies? ›
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.
What is the most loved cookie? ›
Chocolate chip cookies
What is the most popular type of cookie? It might just be this one.
What is the old name for cookies? ›
While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...
Who invented thumbprint cookies? ›
A thumbprint cookie is an Americanized version of a Swedish favorite, called hallongrotta, according to Plated. The Swedish name translates to raspberry cave, a reference to the type of jam traditionally used to fill the fingertip-sized depression in the treat.
What ingredient makes a cookie crumbly? ›
There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.
Why did my cookies rise and then fall? ›
Dough that's too airy.
The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.
How do you make cookies stick together? ›
Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.
Why are my cookies broken? ›
Wrong butter temperature
Butter that is too soft or melted will make it hard for your cookies to hold their shape. On the other hand, incorporating cold butter into a mixture of dry ingredients is troublesome and difficult. Here's a hack: Cut your butter into cubes before letting them soften at room temperature.
