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Chocolate Thumbprint Cookies | All Images © Beyond the Butter, LLC

Chocolate Thumbprint Cookies

  • Author: Jennifer
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes (does not include cooling or piping time)
  • Total Time: 45 minutes
  • Yield: Approx. 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

These homemade Chocolate Thumbprint Cookies are an elevated twist on the classic using the Williams Sonoma thumbprint cookie stamp set. These soft and chocolatey cookies are simple, yet sophisticated making them a great treat to make for a family party, book club night, or just for you and that someone special.


Scale

Ingredients

  • 2 cups All-purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg Yolk (not the entire egg)
  • 1 teaspoon Vanilla Extract
  • Nutella and/or Jam of your choice

recipe also used


Instructions

  1. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set aside.
  2. Using your hand-held mixer or stand mixer with a paddle attachment on medium speed, beat together the unsalted butter and granulated sugar until well blended. Add in the egg yolk and vanilla extract.
  3. Switching the mixer speed to low, gradually add in your dry ingredients, then mix until well blended.
  4. 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. 
  5. Pre-heat the oven to 350ºF and line 2 cookie sheets with parchment paper.
  6. Roll out the dough (1/2"-5/8" 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 recommended chilling the cookies in the refrigerator for 15-20 minutes before placing in the oven to bake.
  7. Once chilled, bake the cookies for 10-12 minutes (my oven did well at 10 minutes). Remove from the oven and allow to cool on cookie sheet for about 5 minutes before transferring to a cooling rack.
  8. Once cooled, add in either (or both) the Nutella or jam (I used strawberry).
  9. If you're filling the thumbprint cookies with jam, heat the jam up in a small saucepan over low heat for a few minutes before adding it to the cookies. Another alternative is to pipe the jam cold into each cookie.
  10. If you're filling the thumbprint cookies with Nutella, you can fill each cookie using a piping bag or ziplock bag with the tip snipped off.
  11. Store the baked cookies in an airtight container at room temperature. If needed, you can add layers of wax paper in between layers.

Notes

Recipe adapted from my late-Grammy's Jamboree Cookie recipe and the Washington Post.

Keywords: thumbprint cookies, chocolate thumbprint cookies, cookies, chocolate, fall desserts, fall recipes, williams sonoma, thumbprint cookie stamp set

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