Chocolate Thumbprints Recipe

Name: Chocolate Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable shortening; 1/2 cup sugar granulated; 1 tablespoon milk; 1/2 teaspoon vanilla extract; 1 each egg yolks; 1 ounce chocolate unsweetened; 1 cup flour, all-purpose; 1/4 teaspoon salt; ⅓ cup chocolate chips; 2 tablespoons vegetable shortening; ⅓ cup peanut butter; 1 cup sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Servings: persons

1/2 cup vegetable shortening
1/2 cup sugar granulated
1 tablespoon milk
1/2 teaspoon vanilla extract
1 each egg yolks
1 ounce chocolate unsweetened
1 cup flour, all-purpose
1/4 teaspoon salt
⅓ cup chocolate chips
2 tablespoons vegetable shortening
⅓ cup peanut butter
1 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1
Heat oven to 350F (180C).
2
Set aside.
3
Combine 1/2 cup Butter Flavor Crisco, 1/2 cup granulated sugar, milk, vanilla and egg yolk.
4
Beat at medium speed of electric mixer until well blended.
5
Add melted chocolate.
6
Mix well.
7
Combine flour and salt.
8
Add to chocolate mixture.
9
Mix until well blended.
10
Stir in chocolate chips.
11
Form dough into 1 inch balls.
12
Place 2 inches apart on baking sheet.
13
Press thumb gently into center of each cookie.
14
Bake at 350F (180C).
15
for 8 minutes.
16
Repress centers after baking.
17
Remove to cooling rack.

679

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup vegetable shortening, 1/2 cup sugar granulated, 1 tablespoon milk, 1/2 teaspoon vanilla extract, and more.

Yes, Chocolate Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Thumbprints

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions