Real Recipes From Real Home Cooks ®

ultimate cookie lover's thumbprints

(1 rating)
Blue Ribbon Recipe by
Crystal Schlueter
Babbitt, MN

These go perfectly on a holiday cookie tray and would surely even make Santa very happy!

Blue Ribbon Recipe

There's a lot going on in these amazing thumbprint cookies. Soft and chewy, the cookie has a rich chocolate flavor. Adding the pecans gives them a little crunch. The pecan half on the bottom is a nice surprise. Adding a dollop of cookie butter gives the cookies a buttery richness. From the intense chocolate flavors to the different textures, we couldn't stop snacking on these cookies.

— The Test Kitchen @kitchencrew
(1 rating)
yield 32 serving(s)
prep time 1 Hr
cook time 10 Min
method Bake

Ingredients For ultimate cookie lover's thumbprints

  • 1/2 c
    butter, softened
  • 2/3 c
    brown sugar, firmly packed
  • 1 lg
    egg, separated
  • 2 Tbsp
    half & half or whole milk
  • 2 tsp
    vanilla extract
  • 1 c
    all-purpose flour
  • 1/3 c
    unsweetened cocoa
  • 1/2 tsp
  • 1/2 c
    semi-sweet mini chocloate chips, divided
  • 32 sm
    pecan halves
  • 3/4 c
    finely chopped pecans
  • 3/4 c
    cookie butter or cookie spread

How To Make ultimate cookie lover's thumbprints

  • Butter, brown sugar, egg, half and half, and vanilla in a bowl.
    In a medium bowl cream together the butter and brown sugar. Beat in the egg yolk, half & half, and vanilla.
  • Flour, cocoa, and salt added to the bowl.
    Mix in the flour, cocoa, and salt until combined.
  • All but 3 Tbsp of chocolate chips added to the dough.
    Set 3 tablespoons of chocolate chips aside. Then mix the remaining chocolate chips into the dough. Cover the dough with plastic wrap. Chill for at least 30 minutes.
  • Pecans placed on a baking sheet.
    Preheat the oven to 350 degrees F. Grease a large cookie sheet. Space the pecan halves at least 2 1/2 inches apart on the sheet.
  • Dough rolled into a ball.
    Roll dough into approximately 1-inch balls.
  • Top of dough dipped in egg white.
    Dip tops into the egg white.
  • Top of dough dipped into crushed pecans.
    Then into the chopped pecans.
  • Dough placed over pecan and indentation formed in the dough.
    Place one ball of dough, nut side up, over each pecan half. Gently press centers with your thumb or the back of a teaspoon.
  • Baking the thumbprint cookies.
    Bake for 9-12 minutes or just until set but still soft. L
  • Baked cookies on a cooling rack.
    et cool on the pan for 5 minutes. Then remove to a wire rack to cool completely.
  • Cookie butter in a piping bag.
    Spoon the cookie butter into a plastic zip-top bag. Snip off the corner.
  • Cookie butter and chocolate chips added to top of cookie.
    Pipe the cookie butter into the indentations. Sprinkle with the reserved chocolate chips.