Here’s a recipe for Mini Chocolate Thumbprint Cookies—delightful, bite-sized treats with a chocolatey center!
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Ingredients:
For the Cookies:
1/2 cup unsalted butter (or vegan butter), softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free flour blend)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
For the Filling:
1/4 cup mini chocolate chips
2 tablespoons heavy cream (or coconut cream for a dairy-free version)
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Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.
3. Form the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb (or the back of a spoon) to press a small indentation in the center of each cookie.
4. Bake:
Bake for 8-10 minutes or until the cookies are set but soft in the middle. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Prepare the Chocolate Filling:
While the cookies are cooling, melt the mini chocolate chips with the heavy cream. You can do this in the microwave in 20-second intervals, stirring each time, or on the stovetop over low heat until smooth and melted.
6. Fill the Thumbprints:
Once the cookies have cooled, spoon or pipe the melted chocolate into the center of each cookie.
7. Cool and Serve:
Let the chocolate filling set before serving. Enjoy these rich, bite-sized treats!
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These Mini Chocolate Thumbprint Cookies are perfect for gifting
or snacking, with a fudgy chocolate center and a delicate cookie base!
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