These chocolate thumbprint cookies are the absolute best! They’re made with the same buttery soft cookie dough as my strawberry jam thumbprint cookies, and are ready to eat in almost no time!
Chocolate Thumbprint Cookies
When I’m in a rush, these are the cookies I go to first. They’re made with only five ingredients, and are so simple that the kids have made them on their own since they were 10 (with a little help pulling the cookies out of the oven).
I love that they’re made with ingredients we always have in our pantry!
I like to bake these for Christmas cookie exchanges, since they’re always a hit. I do call them thumbprint cookies, but the cookie dough used here is a lot like a very soft chocolate chunk butter cookie. Whatever you call them, they’re always a big hit!
These thumbprint cookies with chocolate filling are especially easy, since you just drop in chocolate chunks in the middle for a creamy, delicious burst of chocolate flavor.
It’s no secret we love cookies! Try our thumbprint cookies with icing and sprinkles. adorable no bake reindeer cookies with pretzel antlers, this yummy strawberry pizza recipe with a sugar cookie crust, or these mint chocolate blossom cookies.
What you’ll need
There are only five ingredients, which you’ll likely find in your fridge and pantry already.
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/8 cup chocolate chunks
How to make these thumbprint cookies with chocolate filling
Heat the oven to 350 degrees F.
Cream the butter and white sugar. Mix in egg yolks.
Roll dough with your hands into 1 inch balls. If your cookie dough is too soft to work with easily, pop it in the fridge for half an hour.
Place balls 1 and 1/2 inches apart on an ungreased cookie sheet.
Use your finger to make an indent in the center of each cookie. Fill the hole with 1/2 tsp of strawberry jam.
Bake for 8 to 10 minutes.
Cool and enjoy!
Nerdy baking fact: Thumbprint cookies are called Hallongrotta in Sweden, which means for “raspberry cave” in Swedish.
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cups all-purpose flour
- 1/8 cup chocolate chunks
- Heat the oven to 350 degrees F.
- Cream the butter and white sugar. Mix in egg yolks.
- Add flour.
- Roll dough with your hands into 1 inch balls. If your cookie dough is too soft to work with easily, pop it in the fridge for half an hour.
- Place balls 1 and 1/2 inches apart on an ungreased cookie sheet.
- Use your finger to make an indent in the center of each cookie. Fill the hole with one chocolate chunk.
- Bake for 8 to 10 minutes.
- Cool and enjoy!
We filled these with chocolate chunks, but you could also fill them with chocolate chips!
Amount Per Serving: Calories: 109 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 47mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 5g Sugar Alcohols: 0g Protein: 1g