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  • 1 1/2 cups - flour
  • 1/2 teaspoons - salt
  • 1/2 cups - butter, cut into slices
  • 1/2 cups - brown sugar
  • 1 teaspoons - vanilla
  • 2 tablespoons - milk
  • 1/4 cups - chocolate chips, chopped
  • Chocolate Filling
  • 3/4 cups - chocolate chips, chopped
  • 1 tablespoons - shortening
  • 2 tablespoons - light corn syrup
  • 1 tablespoons - water
  • 1 teaspoons - vanilla
  • Directions:

    Preheat oven to 375 degrees F.

    Sift together flour and salt. In separate bowl, work butter until soft. Gradually blend in brown sugar to make a smooth mixture. Stir in vanilla and flour/salt mixture until thoroughly mixed. Add milk and 1/4 cup chocolate chips.
    Shape dough into walnut sized balls and place 2 inches apart on ungreased cookie sheet. Press thumb into each ball to make indentation for filling. Bake 10-12 minutes. Let cool.
    For filling, melt 3/4 cup chocolate chips with shortening (either in double boiler over hot water or in a microwave-proof glass bowl in the microwave). Stir frequently. Remove from heat and stir in corn syrup, water, and 1 teaspoon vanilla. Fill baked cookies with this chocolate sauce. Cool completely before storing.

    Brief Description

    Chocolate-filled thumbprint shortbread chocolate chip cookies.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 12 min


    Another one of our family Christmas traditions. All the kids have memories of sticking their small thumb into the dough to make depressions for filling. These cookies can be made well-ahead and stored in the freezer for up to 2 weeks; be sure to let them cool completely before freezing and separate with layers of wax paper to keep chocolate middles from sticking together.

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    Posted On:

    November 13, 2012

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