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Chocolate Thumbprint Cookies

This week I made Chocolate Thumbprint Cookies. I was feeling like something sweet, so I made a simple batch of buttery thumbprint cookies and filled them with yummy chocolate.

Chocolate Thumbprint Cookies

I’ve been so busy watching my 3 favorite shows that I almost forgot to blog! What TV shows do you like? I absolutely LOVE Modern Family, Wahlburgers, and Wicked Tuna. Wahlburgers and Wicked Tuna are both filmed near where my family and I stay every summer in Massachusetts, so we love to see familiar sights. Modern Family is just hilarious! If you guys haven’t seen these shows, record them NOW! I wouldn’t watch TV at all if it wasn’t for these shows.

So… back to my cookies! These cookies tasted even BETTER than they look! The chocolate balanced out the cookie well. I personally would add a little bit more chocolate, but that’s just me.

Chocolate Thumbprint Cookies Prep 1

The cookies aren’t that hot when they come out of the oven. The original recipe said to dip your thumb into cold water before pressing each cookie (to cool them off), but it’s not necessary.

Chocolate Thumbprint Cookies Prep 2

Originally I used milk chocolate chips in the chocolate mixture, but it turned out really grainy. We tried the chocolate mixture with milk chocolate again, and it was still grainy. Then we discovered that it was the chocolate that was causing the problem. The next day I made the same mixture but with semi-sweet chocolate instead of milk chocolate. It worked! I think that milk chocolate would have tasted better, but you have to cook with what works.

Chocolate Thumbprint Cookies Prep 3

Filling the cookies was hard! First I put too much chocolate, then I put too little chocolate, and finally I got it right… about 10 cookies later. 🙂

Chocolate Thumbprint Cookies #recipe -

These cookies tasted great! The cookie was a little hard, so I’m going to try to find a way to make it softer. The chocolate mixture tasted great even with the semi-sweet chocolate. If I was going to change this recipe next time, I would find ways to use milk chocolate in the mixture and make the cookie softer. These Chocolate Thumbprint Cookies were good enough for a nice dessert (and lunchbox treat!)

And even a kid has his favorite TV shows… Like Me!

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies (slightly adapted from Martha Stewart's Cookies)
These cookies are the best of both worlds: buttery cookie + chocolatey goodness!
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 30 cookies (1 per serving)
Calories 167 kcal




  • 6 ounces semi-sweet chocolate, chopped
  • 6 tablespoons (¾ stick) unsalted butter, at room temperature
  • 2 teaspoons corn syrup


  • Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.
  • In a large bowl, use an electric mixer to combine the butter, powdered sugar, salt and vanilla. Beat until smooth- about 2 minutes. Beat in the flour until combined.
  • Form balls using about 2 teaspoons of dough for each. Place balls 1 inch apart on the prepared baking sheets. You should be able to fit 15 cookies on each sheet. Bake 10 minutes, then remove from the oven and use your thumb to press a deep indentation into the middle of each cookie. Return to the oven and bake 7 to 9 minutes more, until light brown on the edges. When the cookies come out of the oven, check the middles. Use your thumb to press down a little bit in the middle of each cookie once again, being careful not to press too hard. Cool completely.
  • In a medium glass bowl, combine the chocolate, butter and corn syrup. Set the bowl over a pan of simmering water and use a whisk to combine the chocolate mixture until melted and smooth. Set the bowl aside for about 10 minutes or so to cool (and let it thicken a little). Fill the middles of the thumbprint cookies with small spoonfuls of the chocolate mixture. Let them sit on a rack to firm up. Then store them in a covered container for up to 3 days (or freeze them). That's it!


Serving: 1cookieCalories: 167kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 24mgSodium: 22mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 274IUCalcium: 8mgIron: 1mg
Keyword chocolate, cookies, thumbprints
Tried this recipe?Let us know how it was!
Recipe Rating


Saturday 31st of December 2022

Yummy! Mines came out so good. I used Raspberry, Strawberry jam. And chocolate and cover it with almond/walnuts grounds.


Saturday 16th of April 2022

Adding more butter should make them softer.

Wendy Lou

Tuesday 18th of December 2018

Just use milk chocolate Hershey kisses in place of messing with the chocolate texture/texture.


Sunday 9th of November 2014

If you use half shortening and half butter it will make them softer. The butter will give them the slightly crispy outside while the shortening will make the inside chewier.

Cathy Estabrook

Wednesday 6th of August 2014

Would making them with shortning instead of butter make them softer?