Chocolate Thumbprint Cookies
Submitted by Lyndy
Chocolate thumbprint cookies rolled in chopped nuts, filled with sweet vanilla cream, and crowned with a chocolate kiss pressed into the center. A holiday cookie tray classic with three textures in every bite.
YIELD
24 servingsPREP
10 minCOOK
20 minREADY
30 minThese are the kind of cookies people remember from old Hershey’s recipe pamphlets. The cocoa dough chills first, which lets the butter firm up enough to roll into clean little balls without sticking to your palms. A dip in beaten egg white before the chopped nut roll is the trick that makes those nuts actually stick instead of shedding all over the platter once the cookies cool. Then comes the thumbprint, pressed deep into a chewy chocolate base.
Vanilla filling goes into the warm well after baking, just enough to cradle a chocolate kiss. The contrast of dark cocoa, sweet vanilla cream, and milk chocolate hits three different notes in one bite. They look bakery fancy on a holiday cookie platter without any of the fuss.
Pro Tips
- Refrigerate the dough at least an hour. Warm dough cracks when you press the thumbprint and the nuts will not stick evenly.
- Re-press the thumbprint gently as soon as the cookies come out of the oven if any wells puffed shut during baking. The cookies are still soft enough to reshape.
- Let the cookies cool five minutes before spooning in the vanilla filling so it sits in the well instead of melting and running.
- Unwrap the chocolate kisses while the cookies bake. Save yourself a frantic last-minute scramble.
Variations
- Roll the dough balls in chopped pecans, walnuts, or almonds for different flavors.
- Swap the kiss for a peanut butter cup or a chocolate truffle.
- Use dutch-process cocoa for a darker, more intense chocolate cookie.
Ingredients
Directions
In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla unti light and fluffy.
Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended.
Refrigerate dough at least 1 hour or until firm enough to handle.
Heat oven to 350’F.
Lightly grease cookie sheet.
Shape dough into 1” balls. Beat egg white slightly.
Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.
Bake 10 to 12 minutes or until set.
Meanwhile, prepare VANILLA FILLING.
Remove wrappers from chocolate pieces.
Remove cookies from cookie sheet to wire rack; cool 5 minutes.
Spoon about ¼ teaspoon filling into each thumbprint.
Gently press chocolate piece in center of each cookie.
Cool completely.
VANILLA FILLING: In small bowl, combine all ingredients; beat until smooth.
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