Chocolate Thumbprint Cookies

Deliciously soft and rich, these Chocolate Thumbprint Cookies feature a delightful filling in the center, making them a perfect treat for any occasion without the fuss.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Cookies

1 cup unsalted butter, room temperature Should not be melted or cold.
1 cup granulated sugar
1 cup unsweetened cocoa powder Regular unsweetened cocoa powder recommended.
2 cups all-purpose flour Measure with a light hand to avoid dryness.
1 teaspoon baking powder
1 teaspoon salt Enhances flavor.
1 teaspoon vanilla extract
1 large egg Room temperature.

For the Fillings

1 cup chocolate ganache Warm cream and chopped chocolate mixed.
1 cup raspberry or strawberry jam Use a thicker jam.
1/2 cup caramel Store bought caramel is fine.
1/2 cup peanut butter, warm and mixed with powdered sugar Dollop in filling.

Method

Preparation

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the cocoa powder, flour, baking powder, salt, vanilla extract, and egg. Mix until combined.
Scoop the dough into balls, and roll them between your palms. Chill for 15 to 30 minutes.

Baking

Place the chilled dough balls on the baking sheet, spaced apart.
Using the back of a rounded teaspoon, gently press the center of each dough ball to form a thumbprint.
Bake for 10-12 minutes, checking halfway through and gently re-pressing the centers if they have puffed up.
Allow cookies to cool before adding the filling of your choice.

Notes

You can freeze the dough balls or fully baked cookies. For filled cookies, consider freezing without fillings for best results.