These Chocolate Thumbprint Cookies are so cute and yummy! You’ll smile bigger with every bite! Grab a glass of milk and enjoy!
I always walk down the baking aisle when I’m at the grocery store. Sometimes twice. 🙂 I love to see if there’s anything new and exciting or just something that catches my eye. Last week I noticed some Ghirardelli thumbprint drops and I knew I needed to make thumbprint cookies! Of course they had to be chocolate too. 🙂
I love how cute and tiny thumbprint cookies are! I could eat about 20 of them! I think food tastes better in mini form.
I discovered a few simple tricks for keeping the chocolate on top from melting when you press it into the warm cookie, fresh out of the oven. First, you’ll need to completely freeze the thumbprint chocolates (or Hershey Kisses). Then, you’ll see that they still melt a little on the bottom when you press them in. So after placing the cookies on cooling racks, I immediately transferred them to the refrigerator to stop the chocolate on top from continuing to melt. This way, they keep their shape and the cookies look so pretty!
These cookies remind me of these Chocolate Turtle Cookies that I shared what seems like ages ago. They’re still a favorite!
These cookies taste like a scrumptious chocolate brownie in cookie form. They’re definitely better the first day, so be sure to enjoy them while fresh! Share them at potlucks, BBQ’s and summer bashes. If this doesn’t satisfy your chocolate craving, (because if you’re like me, more is always better when it comes to chocolate), be sure to check out these other delicious chocolate dessert recipes!
Chocolate Thumbprint Cookies
Ingredients
- 1/2 c. butter softened
- 1 c. granulated sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- 1/4 c. baking cocoa
- 1/4 tsp. salt
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- Ghirardelli Milk Chocolate Thumbprint Drops or Hershey Kisses frozen
Instructions
- Preheat oven to 350 degrees Fahrenheit and line cookie sheets with nonstick baking mats or lightly spray with nonstick baking spray.
- In the bowl of an electric mixer, cream together softened butter and granulated sugar. Add vanilla and egg and cream together.
- In a separate bowl, whisk together baking cocoa, salt, flour, and baking soda. Add flour mixture to wet mixture and mix just until combined.
- Using a Tablespoon measure, scoop cookie dough into the Tablespoon with a flat top, remove from the Tablespoon, form into balls, and place at least 1 1/2" apart on prepared cookie sheets. Press a 1/2 teaspoon measure into the center of each dough ball to make indentations. Use your hands to fix and smooth any cracks, if desired.
- Bake for approximately 8 to 9 minutes.
- Remove from the oven and immediately press a frozen chocolate into the center of each. Next, quickly remove the cookies from the hot cookie sheet onto a cooling rack. Place the cooling racks in the refrigerator to prevent the chocolates on top from melting. Once the cookies are no longer hot/warm, remove them from the refrigerator and store at room temperature.
Have you been baking much this summer? I definitely have been!
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