Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies
A while back, grocery stores sold this buttery shortbread cookie topped with this marvelously smooth chocolate filling.  Then, they quit.  Just up and quit selling them.  I was devastated.

Not being one to go down without a fight, I went on the hunt for a similar recipe and found this one–which I think is even better.  I don’t make them very often because now that I can, I’d eat them morning, noon and night.  So, I make them at Christmas–and sometimes when I need a cookie fix.  I hope these will become one of your favorites, as well.




Chocolate Thumbprint Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 2 dozen cookies
  • 1-1/2 sticks unsalted butter, softened and separated
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 4 oz. semisweet baking chocolate, chopped
  • 1-1/2 teaspoons light corn syrup
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer, beat together 1 stick butter, sugar, salt and vanilla until smooth, about 2 minutes.
  3. Slowly add the flour on low speed, then increasing to medium high speed.
  4. Roll dough by teaspoonfuls into balls and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes.
  5. Remove from oven and immediately press thumb into tops of cookies to make indentations. Return to oven and bake until light brown around the edges, 8-9 minutes more. Remove to a wire rack to cool.
  6. In the top of a double-boiler, or in a heat-proof bowl, combine the chocolate, remaining ½ stick butter and corn syrup. Set over a pot of simmering water and stir occasionally until melted and smooth. Allow to cool slightly.
  7. When cookies are cool, fill the thumbprints with the chocolate mixture. Allow to cool completely until the chocolate solidifies.

Et cetera:  This recipe was adapted from one I found in a Martha Stewart Living magazine.