Chocolate Thumbprints

Nancy Allen


You'll always find these good little cookies on my christmas cookie trays


★★★★★ 2 votes

4 1/2 dozen
10 Min
15 Min


  • 1 c
    (2 sticks) plus 6 tbsp. unsalted butter, room temperature
  • 1 c
    confectioners' sugar
  • 1/4 tsp
  • 2 tsp
    pure vanilla extract
  • 2 1/2 c
    all-purpose flour
  • 6 oz
    semi-sweet chocolate, chopped
  • 2 tsp
    corn syrup, light

How to Make Chocolate Thumbprints


  1. Preheat oven to 350F. Line two baking sheets with parchment paper. In a bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, confectioners sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increase to medium until combined.
  2. Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, press thumb into cookies to make deep,wide indentations. Rotate pan, and return to oven; bake until light and brown on edges, 7 to 9 minutes more. Transfer to a wire rack to cool completely.
  3. Combine chocolate, remaining 6 tbsp. butter, and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickenerd. Fill thumbprints with the chocolate mixture, and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Printable Recipe Card

About Chocolate Thumbprints

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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