• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • home
  • recipe box
  • about
  • work with me
  • shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » cookies

    Published: Dec 6, 2020 • Modified: Nov 5, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Thumbprint Cookies

    Jump to Recipe Print Recipe
    Pinterest images of homemade chocolate thumbprint cookies from Beyond the Butter® | All Images © Beyond the Butter®

    These homemade Chocolate Thumbprint Cookies are an elevated twist on the classic using a fun cookie stamp set. They're soft and chocolatey with a fudgy, chewy jam-filled (or hazelnut spread filled) center! It's an easy recipe to make that gives you really delicious, sophisticated cookies! Makes approximately 3 dozen cookies.

    Blog post originally published September 12, 2018. Republished December 6, 2020 with updated recipe, content, and images.

    Closeup image of chocolate thumbprint cookies | All Images © Beyond the Butter®
    Plate full of homemade chocolate thumbprint cookies with small bowls of hazelnut and jam next to it | All Images © Beyond the Butter®

    Table of contents

    • A Twist on the Classic
    • Thumbprint Cookie Stamp Set
    • How to Use a Plunger Style Cookie Stamp
    • My Best Cookie Stamping Tips
    • Helpful Chocolate Thumbprint Cookie Tips
    • Can I Freeze this Cookie Dough?
    • Add These Cookies to Your Must-Bake List

    A Twist on the Classic

    The classic thumbprint cookie—or jamboree cookie– is one of my favorites since childhood. So I decided to take my late-Grammy's holiday jamboree cookie recipe and turn it into a chocolate version and, instead of rolling them into a ball and making an indent, I decided to use a thumbprint cookie set.

    I absolutely love how they came out and my word do they ever taste good! They're a great addition to any cookie box or simply to enjoy at home!

    Parchment lined baking sheet full of chocolate thumbprint cookies with small bowl of strawberry jam and spoon | All Images © Beyond the Butter®

    Thumbprint Cookie Stamp Set

    I got these thumbprint cookie stamps from Williams Sonoma. They're plunger style which I really like because it does a good job of pushing out the cookie dough after they've been stamped. You can also give this thumbprint circle or rectangle cookie stamp a try as well.

    Thumbprint Rectangle Cookie CutterThumprint Circle Cookie CutterWilliams Sonoma Thumbprint Cookie Stamp Set

    How to Use a Plunger Style Cookie Stamp

    1. Cut into the cookie dough with the cookie stamp.
    2. Push down with the plunger to press the design into the cookie.
    3. Let go and allow the plunger to pop back up on it's own.
    4. Holding the cookie stamp over the parchment paper, push down on the plunger to release the cookie.
    One chocolate thumbprint cookie on parchment paper | All Images © Beyond the Butter®
    Closeup image of chocolate thumbprint cookies | All Images © Beyond the Butter®

    My Best Cookie Stamping Tips

    Chill before baking. It's an added step that is not required, but I do highly recommend it because it does a great job of keeping the details of the cookies. After you roll out the dough and stamp out the cookies, place them into the refrigerator or—my preference—the freezer. 10-15 minutes is good.

    Thicker cookies are better. Your dough should be rolled out to ¼ inch to 5/16 inch thick. This will give you a better looking cookie and the perfect center for the jam or hazelnut spread.

    If it's rolled out too thin, when you press down on the cookie stamp plunger, it will go right through the dough.

    Coat the stamps in flour. It will make things easier when stamping out the cookies. I keep a small bowl of flour next to my baking sheets as I stamp out the cookies. I dip it into the flour after stamping out 2-3 cookies.

    Parchment lined baking sheet full of chocolate thumbprint cookies with small bowl of hazelnut spread and spoon resting to the side | All Images © Beyond the Butter®

    Helpful Chocolate Thumbprint Cookie Tips

    Go the classic route. If you don't have thumbprint cookie stamps, you can go the classic route! Simply roll the chocolate cookie dough into small 1 to 1.5 inch balls, then press your finger into the center to create a cavity for where the jam or nutella will go.

    Chilled dough is the best. You really only need to chill the cookie dough for 30-45 minutes before you roll it out for the cookie stamps or roll it into balls for the classic. Without the chilling either option will be too mushy and not easy to handle.

    When the dough is brought out of the refrigerator it will be stiffer, but as you work with the dough it will soften up.

    Flour your work surface and rolling pin. The flour will bake off so don't worry if it gets on your cookies! Having your work surface and rolling pin lightly floured helps to keep the dough from sticking to anything.

    Use a spatula. The thumbprint cookies will be very soft and lightly puffy after you bake them. Use a spatula to transfer them from the baking sheet to the wire cooling rack. The puffiness will settle as the cookies cool.

    Piping bags for the win. When filling the cookie centers, I found it easier to use piping bags. No decorative tip is needed, just snip the end off when you're ready to use. Plastic bags can be used in place of piping bags, and spoons are, of course, a good alternative if you don't have the bags.

    Closeup image of chocolate thumbprint cookies | All Images © Beyond the Butter®
    Parchment lined baking sheet full of chocolate thumbprint cookies with small bowl of strawberry jam and spoon | All Images © Beyond the Butter®

    Can I Freeze this Cookie Dough?

    Yes, but I recommend freezing the cookies after you have cut them out. It will make things a whole lot easier come baking time!

    No defrosting is needed. Just pop them in the oven. Same temperature, but it's recommended to add 1-2 minutes to your baking time.

    Add These Cookies to Your Must-Bake List

    • Salted Brownie Crinkle Cookies
    • Super Soft Molasses Cookies
    • Double Chocolate Salted Caramel Cookies
    • Classic Peanut Butter Blossoms

    Or visit the Cookies section of My Recipe Box to see them all!

    Closeup image of chocolate thumbprint cookies | All Images © Beyond the Butter®

    Chocolate Thumbprint Cookies

    Author: Jennifer
    These homemade Chocolate Thumbprint Cookies are an elevated twist on the classic using a fun cookie stamp set. They're soft and chocolatey with a fudgy, chewy jam-filled (or hazelnut spread filled) center! It's an easy recipe to make that gives you really delicious, sophisticated cookies.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 10 minutes
    Chill Time 45 minutes
    Total Time 1 hour 30 minutes
    Course Cookies, Dessert
    Cuisine American
    Servings 3 dozen

    Ingredients
     

    • 2 cups All-Purpose Flour
    • ½ cup Unsweetened Cocoa Powder
    • 1 teaspoon Salt
    • 1 cup Unsalted Butter (room temperature)
    • 1 cup Granulated Sugar
    • 1 Large Egg Yolk
    • 1 teaspoon Vanilla Extract
    • Hazelnut Spread and/or Jam of your choice

    Instructions

    • In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set aside.
      2 cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Salt
    • Using your hand mixer or stand mixer with a paddle attachment on medium speed, beat together the unsalted butter and granulated sugar until light and fluffy. Add in the egg yolk and vanilla extract.
      1 cup Unsalted Butter, 1 cup Granulated Sugar, 1 Large Egg Yolk, 1 teaspoon Vanilla Extract
    • Switching the mixer speed to low, gradually add in your dry ingredients, then mix until well blended.
    • Cover the dough tightly with plastic wrap and chill for a minimum of 1 hour in the refrigerator. You can, alternatively, chill the dough overnight as well. If you choose this option, you may want to shape the dough into discs, like you would for pie crust, so it's easier to roll out the next day. When ready to bake, bring the dough out to sit at room temperature for about 30 minutes.
    • Preheat the oven to 350ºF and line 2 cookie sheets with parchment paper.
    • Roll out the dough (¼ inch - 5/16 inch thickness) onto a floured surface. Using the lightly floured cookie stamps, stamp out each cookie and place it on a parchment-lined cookie sheet. For a well-defined cookie shape, I highly recommended chilling the cookies in the refrigerator or freezer for 15-20 minutes before placing in the oven to bake.
    • Once chilled, bake the cookies for 10-12 minutes (my oven did well at 10 minutes). The cookies will be slightly puffy, but will settle as they cool. Remove from the oven and allow to cool on cookie sheet for about 5 minutes before transferring to a cooling rack. Use a spatula to transfer them as they'll be very soft.
    • Fill each cooled thumbprint cookie with either hazelnut spread or jam of your choice. You can use either a spoon or small piping bag, and I recommend heating up both fillings to make it easier to add to the center. Plastic bags can be used in place of piping bags. Just snip the corner when ready to start filling the cookies.
      Hazelnut Spread and/or Jam of your choice
    • Cookies can be stored at room temperature in a well-sealed container for up to 4 days or chilled in the refrigerator for a week.

    Recipe Notes

    If you don't have thumbprint cookie stamps, you can roll the chocolate cookie dough into small 1 to 1.5 inch balls, then press your finger into the center to create a cavity for where the jam or nutella will go. Fill the centers with hazelnut spread or your favorite jam after they have cooled.
    Chill the cookie dough for 30-45 minutes before you rolling it out or shaping them into balls.
    Cookies can be stamped out and kept in the freezer for up to a month. Add 1-2 minutes to your baking time. Do not defrost the cookies before baking.
    Recipe adapted from my late-Grammy's Jamboree Cookie recipe and the Washington Post.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
    « Chocolate Chip Shortbread Cookies
    Dark Chocolate Cranberry Walnut Cookies »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. sheenam | thetwincookingproject.net says

      September 29, 2018 at 4:49 pm

      Oh these cookies look amazing!!! Yummy.

      Reply
      • Jennifer says

        September 30, 2018 at 2:52 pm

        Thank you so much!

        Reply
    2. Kaylynn says

      October 12, 2018 at 3:01 pm

      5 stars
      This recipe is great! I love that the cookie has enough salt that you can subtly taste it, and is not overly sweet! It perfectly compliments the nutella/jam in the middle. The first night I made this, I used only enough to make a few cookies, but my husband and I loved them so much that I had to make more the next day! 🙂

      Reply
      • Jennifer says

        October 12, 2018 at 3:47 pm

        Yay! I'm so happy to hear you and your husband loved them, Kaylynn! Thank you so much for the feedback too! Have a good weekend!

        Reply
    3. Shannon says

      September 13, 2019 at 8:17 pm

      I just bought these stamps and I’m so excited to test them out. And yes....thumbprint cookies = Christmas cookies. But so good anytime of year.

      Reply
      • Jennifer says

        September 13, 2019 at 9:08 pm

        Totally agree! So glad you got them! I love using them and actually need to make some more soon because my husband is obsessed with these cookies! ☺️ If you have any questions about using them, shoot me an email or a DM over on Instagram. And if you take any pics and/or post them to your social feeds send them my way so I can share!

        Reply
    4. Ann Stoller says

      February 11, 2020 at 1:49 am

      I, too, used the WS molds when I make thumbprint cookies. I love the effect; so professional looking. I tried your recipe and it worked great---tastes good, too. My cookies turned out a darker color than yours though. I like the lighter brown shade. What brand of cocoa powder did you use? Thank you.

      Reply
      • Jennifer says

        February 27, 2020 at 5:39 pm

        I'm so glad you loved them! Aren't the WS stamps awesome? For this recipe, I believe I used Hershey's unsweetened cocoa powder. I've also used Ghirardelli's as well and like both of them!

        Reply
    5. Maria Newcomer says

      February 13, 2020 at 10:17 pm

      5 stars
      I bought the stamps and then found this recipe. These are sooooooo good. I have always loved butter cookies and did not realize how much I would love a chocolate version.

      Reply
      • Jennifer says

        February 27, 2020 at 5:39 pm

        I'm so happy to hear you loved them, Maria! Thank you for making them!

        Reply
    6. BilliJo says

      December 13, 2020 at 12:09 am

      5 stars
      It is so hard to find good recipes these days! I am so pleasantly surprised by this! This is a fantastic recipe! I am so pleased! Thank you! Thank you! This is my new go to!

      Reply
    7. Emma says

      February 01, 2021 at 9:39 am

      I just bought these cookie stamps from WS, but having a hard time cleaning them! It looks like some flour and water got caught inside the press. How do you clean yours? The box only says hand wash only, which I did, but doesn’t seem to get behind the spring inside the stamp. I definitely want to try your recipe, but need to make sure the cookie stamps are clean before I do so.

      Reply
      • Jennifer says

        February 01, 2021 at 11:00 am

        Hi! Yes, I have found them to be a little tricky trying to clean them when that happens! I'm not able to get behind the spring and stamp with any cleaning tools, so I turn the stamps upside down, fill up the bottom with super hot soapy water, then press the plunger in to let it fall in between the stamp and spring. Then I shake it a bunch of times, rinse, then repeat until I don't see any bits down there. I will lightly towel them off, but then let them air dry completely. I hope this helps! I also wear rubber cleaning gloves when I wash any dishes by hand because I like to use super hot water 🙂

        Reply
    8. Lulu says

      February 13, 2021 at 1:36 pm

      First thanks for the yummy recipe. I love this chocolate version of stamped butter cookies! As for cleaning, I have these same stamps from Williams Sonoma and they do come apart for cleaning. I just pulled the little plunger out and it came apart to clean. To put back together, put the spring on the plunger and then fit in the hole on the stamp. I’ve done this at least 10 times and not had any problems. Thanks!

      Reply
      • Jennifer says

        February 13, 2021 at 2:18 pm

        Oh my gosh! Well, that definitely good to know! Thank you! And so glad to hear you loved the recipe too!

        Reply
    9. Kimberly says

      April 14, 2021 at 8:41 pm

      Hi, can these cookies be frozen after baked & filled with jam?

      Reply
      • Jennifer says

        April 15, 2021 at 9:54 am

        I haven't tried them this way, but I would recommend freezing them without the jam. Let them come to room temperature, then pipe in the jam or hazelnut spread.

        Reply
    10. Baker Nana 7 says

      November 22, 2021 at 4:09 pm

      5 stars
      I made these but did a dulce de leche in the center and sprinkled with coarse sea salt. Rave reviews all around!!

      Reply
      • Jennifer says

        November 22, 2021 at 4:19 pm

        Yum! They sound very good!

        Reply

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter Favorites

    • Bakery Style Lemon Blueberry Streusel Muffins
    • Super Easy Lemon Bars
    • Chocolate Chip Cake
    • Classic Peanut Butter Blossoms

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Open
    For your weekend baking consideration (chocolate🍫 lovers edition)...Chocolate Cake with Oreo Buttercream Frosting! I mean, do I really need to say anything else?☺️ Recipe is linked above and in my stories.

https://beyondthebutter.com/chocolate-cake-with-oreo-buttercream-frosting/

#chocolatecake #cakecakecake #beyondthebutter #oreofrosting #chocolate #chocolatelovers #thebakefeed #f52grams #bakinglove #dessertoftheday #cake
    Open
    Always a good day when there's blueberry crumble pie!🫐🥧 And it's even better when it's topped with a scoop of vanilla ice cream! 

Recipe linked above in my bio, in my stories, or google 'blueberry crumble pie beyond the butter'.💙

https://beyondthebutter.com/blueberry-crumble-pie/

#beyondthebutter #blueberrycrumblepie #pie #lovefood #thekitchn #blueberrycrumble #makeitdelicious #thebakefeed #f52grams #piesofinstagram #eatrealfood #blueberries #blueberrypie
    Open
    A chocolate peanut butter combo like no other...devil's food cupcakes with peanut butter frosting for your mid-week treat! 🤎 Yields 2 dozen cupcakes. 

Find the link above in my bio, in my stories, or google 'devil's food cupcakes beyond the butter'.

https://beyondthebutter.com/devils-food-cupcakes-with-peanut-butter-frosting/

#devilsfoodcupcakes #beyondthebutter #devilsfood #chocolatecupcakes #chocolate #peanutbutter #bakersofinstagram #thebakefeed #chocolatelovers #cupcakes #f52grams #peanutbutterlover #homemade #bakinglove #eatvoraciously
    Open
    Light and airy french crullers topped with a sweet strawberry glaze and strawberry sugar = one delicious breakfast or brunch treat! 🍓❤️ Yields approx. 18 crullers. Recipe linked above and in my stories!

https://beyondthebutter.com/strawberry-glazed-french-crullers/

#strawberrycrullers #crullers #strawberryglaze #beyondthebutter #strawberries #thebakefeed #f52grams #breakfast #breakfastideas #brunch #bakersofinstagram #bakinglove #strawberryseason #pateachoux #homemade #puffpastry
    Open
    For your weekend baking consideration: thick and creamy Blueberry Swirl Cheesecake Bars!🫐💜

Grab the link to the recipe in my stories, or google 'blueberry cheesecake bars beyond the butter'.💜

https://beyondthebutter.com/blueberry-cheesecake-bars/

#beyondthebutter #cheesecakebars #blueberrycheesecakebars #blueberries #cheesecake #thebakefeed #f52grams #creamcheese #blueberrycheesecake #dessertoftheday #cheesecakesofinstagram #homemade #cheesecakelovers
    Open
    Double Chocolate Mint Brownies for your mid-week treat! Easily one of my all-time favorite brownies to make. They're rich, super fudgy, and filled with melted mint chocolate. And the best part—you only need one large mixing bowl to make them! Recipe linked above and in my stories.

https://beyondthebutter.com/double-chocolate-mint-brownies/

#mintbrownies #brownies #mintchocolatebrownies #beyondthebutter #chocolate #fudgybrownies #thebakefeed #f52grams #mint #homemade #bakersofinstagram #chocolatelover #eatvoraciously #bakinglove #huffposttaste

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2022 Beyond the Butter®, All Rights Reserved.