chocolate Thumbprint Cookies
Easy chocolate thumbprint cookies recipe Bake delicious meltinyourmouth chocolate cookies today
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup jam, preserves, chocolate ganache, peanut butter, or Nutella for filling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Don’t overbake!
- Remove the cookies from the oven and immediately fill the thumbprint indentations with your desired filling.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Elevate the classic thumbprint cookie with these rich, decadent Chocolate Thumbprint Cookies. Buttery, crumbly chocolate cookies topped with a sweet filling, perfect for any occasion.