My Recipe Box

Chocolate Thumbprint Cookies


Yields about 2 dozen cookies.

Chocolate Thumbprints
  • One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
  • 1/4 cup coarse sugar, such as turbinado, demerara, or sanding sugar
  • 2-1/2 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 5 tsp. unsalted butter

Scoop up a generous teaspoonful (2 level teaspoons) of the dough and shape it into a 1-inch ball with your hands. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat with the rest of the dough, setting the balls slightly apart. Press a thumb or forefinger, dipped in flour, into each ball to create a depression. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.

Remove the cookies from the refrigerator and arrange them 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies for 10 minutes. Gently redefine the depressions with your thumb or the tip of a wooden spoon’s handle, if necessary. Rotate the sheet and continue to bake until the tops are lightly colored and the bottoms are golden brown, another 8 to 12 minutes. Transfer the cookies to a rack and let cool completely. 

When the cookies are cool, prepare the filling: Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water, or in the top of a double boiler. (Or microwave on medium power for 1 to 2 minutes, stirring after the first minute.) When the chocolate is almost completely melted, remove the bowl from the heat and stir until completely melted and smooth.

Usine a spoon, fill the depression of each cookie with the chocolate filling. If the filling hardens while using, reheat it in the pan of hot water.

nutrition information (per serving):
Size : based on 24 servings, Calories (kcal): 100, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 3.5, Protein (g): 1, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 0, Sodium (g): 20, Cholesterol (g): 10, Fiber (g): 1,

Photo: Scott Phillips


I made these with raspberry jam in place of melted chocolate last night (filled them before baking) and they were wonderful and looked gorgeous.

I make these every year and they come out absolutely delicious! To make it a little easier, I place a dark hershey kiss in the middle instead of melting chocolate.

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