Ingredients for Chocolate Thumbprints
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How to Make Chocolate Thumbprints
- Preheat oven to 350°F (175°C). Lightly grease cookie sheets.
- In a medium bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.
- While the dough chills, prepare the filling: In a small bowl, cream together ½ cup powdered sugar, 1 tablespoon softened butter, 2 teaspoons milk, and ¼ teaspoon vanilla extract until smooth.
- Roll the chilled dough into 1-inch balls.
- Lightly beat 1 large egg white with a fork.
- Dip each ball into the egg white, then roll in your choice of nuts (e.g., chopped pecans, walnuts).
- Place the coated balls onto the prepared cookie sheets.
- Gently press your thumb into the center of each cookie to create an indentation.
- Bake for 10-12 minutes, or until the edges are set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once the cookies are completely cool, spoon about ¼ teaspoon of the prepared filling into each thumbprint.
- Gently press a small unwrapped candy (e.g., chocolate kisses, mini M&Ms) into the center of each filled cookie.
- Let the cookies cool completely before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
19g
Carbs
5g
