Chocolate Thumbprint Cookies – a delicious recipe with butter, butter, sugar, salt, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
3
When smooth, about two minutes, on low speed, add flour until fully incorporated.
4
Form balls using 2 teaspoons of dough.
5
Place balls one inch apart on a baking sheet.
6
Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
7
Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
8
Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
9
When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.
671
kcal
Calories
41
g
Fat
71
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup butter, plus, 3 tablespoons butter, ½ cup confectioners' sugar, ⅛ teaspoon table salt, and more.
Yes, Chocolate Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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