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Chocolate Thumbprint Cookies

Scott Phillips

Yield: Yields about 2 dozen cookies.

You can bake up this versatile almond cookie dough many different ways, but filled with a rich chocolate ganache is bound to be the favorite. See more simple-but-stunning drop cookie recipes.


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

Nutritional Information

  • Nutritional Sample Size based on 24 servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 20
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (3 reviews)

  • Poletta | 12/24/2015


  • skc921 | 12/15/2011

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

  • shorti5081 | 11/19/2010

    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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