Chocolate Thumbprint Cookies – Secret Recipe Club

Chocolate Thumbprint Cookies – This marks my second month with The Secret Recipe Club and it really has already been such a fun experience that I can’t wait to continue with.

This month I was matched with Family, Friends and Food and I had the best time going through Patsy’s blog and bookmarking all kinds of things to make. (Like this and this.) While I saved many savory dishes to create in the future, I figured that with the holidays very quickly approaching, I should probably make a sweet treat to share with all of you!

This is hard for me to believe, but I’d never made thumbprint cookies before. (At least not that I remembered.) The cookie portion of these thumbprints are a cross between sugar cookies and a shortbread base. They have a wonderful sweet, buttery flavor and are paired with just the right amount of chocolate goodness.

Chocolate thumbprint cookies (2)

The chocolate stays sort of soft after it sets up making for a great texture combination with the crisp cookie. These keep very well and would make a great addition to holiday treat baskets!

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Chocolate Thumbprint Cookies

Chocolate thumbprint cookies

Printable Version

  • 1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature (divided)
  • 1 cup confectioner’s sugar
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 2 ½ cups all-purpose flour
  • 3 oz. semisweet chocolate chips
  • 1 tsp. light corn syrup

1. Preheat oven to 350°F and line baking sheets with parchment paper; set aside.

2. In the bowl of an electric mixer, beat together 2 sticks of butter, sugar, salt, and vanilla on medium speed until smooth, 2-3 minutes.

3. Add in flour in small portions, beginning on low speed, and increasing speed as more is added. Mix only until combined.

4. Form 2 teaspoons of dough into balls and place about 1 inch apart on prepared baking sheet. Bake cookies for 10 minutes and remove from oven and press thumb gently into the center of the cookie to make a deep, wide well. Place cookies back into oven for another 7-9 minutes or until the edges are light brown. Transfer to a wire rack to cool completely before filling with chocolate.

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5. To prepare the chocolate, combine chocolate, 6 tablespoons of butter, and corn syrup in a double boiler (or a small heat-proof bowl set over a pot of simmering water). Stir occasionally until melted and smooth. Allow to cool slightly, then fill the thumbprints using a small spoon. Allow to firm up before storing the cookies in single layers in an airtight container.

slightly adapted from Family, Friends, and Food, originally from Martha Stewart Cookies.

Chocolate Thumbprint Cookies

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