Chocolate Thumbprint Cookies - Rich chocolate thumbprint cookie recipe made with 6 simple ingredients and filled with delicious dulce de leche. This special family recipe is close to my heart and I can’t wait to share it with you!
When YOU make Chocolate Thumbprints Cookies please tag us on @munchkintimeblog on Instagram, we would LOVE to see your creation!
This chocolate cookie recipe is extra special to me because it was created by my youngest daughter! What can I say, the apple doesn’t fall far from the tree. Or in this case, is it the cocoa bean?
Either way, I’m so proud to present to you the BEST chocolate thumbprint cookies around!
We see chocolate thumbprint cookies so often during the holidays, but with my daughter’s simple recipe, we like to make them all year round.
It’s great for beginner bakers and experts alike, and because it’s made with simple ingredients, you may already have everything you need right now!
These are thumbprint cookies with dulce de leche as the filling, but you can use a variety of different fillings, depending on what you like.
They’re rich, chocolatey, and melt in your mouth and I just know this recipe will become a family favorite like it is for us!
Ingredients for Chocolate Thumbprint Cookie Recipe
- All-Purpose Flour: A common flour that most people already have in their cupboards. It holds the structure of the cookie well without being too dense. You just have to make sure to measure properly!
- Unsweetened Cocoa Powder: Pure cocoa powder adds the chocolatey richness but because there is no added sweetness and is quite bitter on its own, we need to add granulated sugar. This way we can control the amount we use.
- Room Temperature Butter: Bring it out of the fridge about 30 minutes before so that it’s soft enough to cream easily when beaten.
- Granulated Sugar: The needed sweetness to make this chocolate thumbprint recipe irresistible.
- Large Egg: Helps to bind the ingredients to form the cookie dough so that they don’t fall apart once they come out of the oven.
- Vanilla Extract: A warm flavor enhancer to elevate the flavor.
- Dulce de Leche: A creamy, caramelized milk, that is perfectly sweet and flavorful.
- Sea Salt: A pinch of coarse sea salt as garnish, it elevates the chocolate flavor.
How to Make Chocolate Thumbprint Cookies
Step 1: First, in a medium mixing bowl, whisk together the flour and cocoa powder.
Step 2: Next, to the bowl of a stand mixer, use the paddle attachment on medium speed to cream the butter and sugar together for 1 minute until it looks light and fluffy.
Step 3: While continuing to mix, add egg and vanilla to the butter and sugar mixture.
Step 4: Now, add the dry ingredients to the wet ingredients and mix to combine.
Step 5: Use a small cookie scoop to scoop out portions of dough and roll them into balls. Place the dough balls on a parchment-lined baking sheet.
Step 6: Use your thumb, or the back of a ¼ teaspoon, to gently press down into the center of each ball, making a well.
Step 7: Bake for 12 minutes in a preheated 325-degree oven. Remove from the oven and allow them to cool for 5 minutes.
Step 8: Finally, you’ll add a bit of dulce de leche into the center of each cookie and sprinkle sea salt over the top, to taste. Now they’re ready to enjoy!
Recipe Tips
- Always measure your flour accurately using a kitchen scale. If you don’t have one, use the spoon and level method so you’re not packing too much flour into your measuring cup.
- No need to chill the dough. If you have some extra time, you can chill the dough as some people find it helps to keep the shape of the cookies. However, there are others who find it does the opposite!
- For an added touch, roll the dough balls around in sugar before pressing them down.
- Baked and cooled chocolate thumbprint cookies can be kept at room temperature for a day but then stored in the fridge for up to 1 week.
Recipe FAQs
The key is to make sure you’re measuring the flour properly. Adding too much flour can cause your cookies to be dry and dense. This means the dough will be brittle without the proper moisture.
Also, be gentle when you’re making the indent. No need to work quickly!
Use whatever filling you like! Any sort of frosting, chocolate ganache, sprinkles, chopped nuts, your favorite jams, you name it!
They do! I recommend placing them in a single layer on a baking sheet and flash-freezing them until they’re solid. That way you can store them without them freezing in a clump or messing up the topping.
Transfer them to a freezer-friendly bag and keep them frozen for up to 3 months. Thaw on the counter and enjoy a tasty treat!
More Easy Cookie Recipes
- Hazelnut Cookies
- Best Giant Chocolate Chip Cookie
- Soft Chocolate Chip Cookies
- Dulce de Leche Cookies
- Amazing Pecan Cookies
📖 Recipe
Chocolate Thumbprints Cookies
Equipment
Ingredients
- 1 ¼ cup all purpose flour
- 3 tablespoons cocoa powder unsweetened
- ½ cup butter room temperature
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup dulce de leche
- sea salt coarse for garnish
Instructions
- Preheat the oven to 325F and line baking sheet with parchment paper. Into the mixing bowl add flour and cocoa powder and give it a good whisk.
- Into a stand mixer bowl add butter and sugar, whisk on medium speed until light and fluffy, about 1-2 minutes, using a paddle attachment. Pause and scrape the mixture down half way using spatula.
- Add egg and vanilla extract, mix until creamy.
- Finally add flour mixture and mix until everything is combined.
- Using a small ice cream scooper, roll the dough into balls, place it on a parchment paper and press your thumb in the center of the cookie. Bake for 12 minutes.
- Let cool, spoon on dulce de leche into the center of the cookie, sprinkle course sea salt and enjoy!
Video
Notes
Nutrition
Q. Do YOU like this Chocolate Cookies Recipe?
Let us know in the comments below, we would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Quote of the Day
"No act of kindness, no matter how small, is ever wasted."
- Aesop
Leave a Reply