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Chocolate Thumbprint Cookies are a delicious shortbread cookie that are perfect for any occasion!

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If you caught my post yesterday, you already know that I have the holidays on my mind! I can't believe Thanksgiving and Christmas are just around the corner. So, I am starting to plan all the food and shared a quick and easy favorite Mexican Corn Casserole recipe on Thursday.  Also, I have been doing quite a bit of "baking therapy" since my DNF at Ironman Chattanooga.  I am definitely feeling much better now, but I still want to make cookies! So, today I made a batch of these delicious Chocolate Thumbprint Cookies. 

Check out these tasty cookie recipes:

• Oatmeal Banana Chocolate Chip Cookies
• Raspberry Shortbread Cookies
• Gluten Free Lemon Drop Cookies

Chocolate Thumbprint Cookies

The Chocolate Thumbprint Cookies are easy to make, but they do take time as the dough needs to be chilled for at least 30 minutes. Then, the cookies need to cool before the chocolate is added. Here is what you will need to make them:

• Butter
• Sugar
• Flour
• Salt
• Vanilla
• Milk Chocolate Almond Bark
• Heavy Cream
• Multi-Color Sprinkles

Making the Cookies

Preheat the oven to 350 degrees. Then, combine the butter and sugar in the mixing bowl of a stand mixer and mix until light and fluffy.  Add the vanilla and mix well.  Then, add the salt to the flour and blend.  Next, add the flour/salt mixture to the butter/sugar mixture a little at a time, mixing between additions until all the flour has been added.  Stop the mixer and scrape down the sides of the bowl, and mix again until the cookie dough is blended and smooth.  Remove the mixing bowl, and place in the refrigerator for half an hour.  When the dough has chilled for half an hour, remove the mixing bowl from the refrigerator, and line two cookie sheets with parchment paper. Pour the sprinkles out into a shallow dish.  Roll the dough into balls (about a Tablespoonful) and roll the balls in the sprinkles. Then,  place on the cookie sheet spacing about 2 inches apart.

For the Chocolate Center

Allow the cookies to sit for at least one hour for chocolate to set.  You can also place the cookies in the refrigerator to speed up the process, but take them out at least 30 minutes before serving.  Serve and Enjoy!

Can I use other types of chocolate for the cookies?

Yes! Plain milk chocolate, dark chocolate or white chocolate could be used in the center of the Thumbprint Cookies. Also, any kind or color of small sprinkles could be used. In fact, after I made these, I made another batch with orange and black sprinkles for a Halloween version.

5 from 1 vote

Print Pin Rate

Servings: 24

Calories: 134kcal

Ingredients

• 3 sticks of butter - softened
• 1 cup sugar
• 3 ½ cups flour
• ¼ teaspoon salt
• 1 teaspoon vanilla

FOR THE FILLING:

• 4 squares Milk Chocolate Almond Bark
• 2 - 3 Tablespoons heavy cream plus a few drops more if needed
• Multi-Color Sprinkles

Instructions

• Preheat oven to 350 degrees
• Combine the butter and sugar in the mixing bowl of a stand mixer, and mix until light and fluffy.
• Add the vanilla and mix well.
• Add the salt to the flour and blend.
• Add the flour/salt mixture to the butter/sugar mixture a little at a time, mixing between additions until all the flour has been added.
• Stop the mixer and scrape down the sides of the bowl, and mix again until the cookie dough is blended and smooth. Remove the mixing bowl, and place in the refrigerator for 30 minutes.
• When the dough has chilled for 30 minutes, remove the mixing bowl from the refrigerator, and line two cookie sheets with Parchment paper.
• Pour the Sprinkles out into a shallow dish.
• Roll the dough into balls (about a Tablespoonful) and roll the balls in the Sprinkles, and place on the cookie sheet. When the cookie sheet is full, press the center of the ball with your thumb, or knuckle, until you've made an indentation in the center of each cookie.
• Bake at 350 for 18 - 22 minutes, or until cookies are golden brown.
• When cookies are done, remove from oven to a wire rack to completely cool.
• For Chocolate Center
• In a microwave safe bowl, add the chocolate, and cream, and microwave on high at 10 second intervals until the chocolate starts to melt.
• Stir the cream into the chocolate, and place back in the microwave for another 10 seconds if chocolate is not completely melted.
• Add a few drops of cream if the chocolate is too thick. *See Tip
• Pour the melted chocolate into the centers of the cookies, just filling the center.
• Sprinkle with the sprinkles while chocolate is still warm.
• Allow the cookie to sit for at least one hour for chocolate to set.
• You can also place the cookies in the refrigerator to speed up the process, but take them out at least 30 minutes before serving.
• Serve and Enjoy!

Notes

*TIP:  If you microwave the chocolate, and it thickened instead of melting, you didn't add enough cream...do not throw the chocolate away!  Add more cream, and continue to stir the chocolate until it's thin, and shiny.  This is a classic Ganache recipe.  Add cream a few drops at a time until the chocolate is the right consistency.   The chocolate will thicken again after it cools and sets.

 

Nutrition

Calories: 134kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 49IU | Calcium: 6mg | Iron: 1mg

So Tell Me...

Have you ever made Chocolate Thumbprint Cookies? What is your favorite type of chocolate? Are you gearing up for the holidays?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!