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Chocolate Thumbprint Cookies
5 from 3 votes

Chocolate Thumbprint Cookies

Chocolate thumbprint cookies are a fun twist on these traditional holiday cookies topped off with crushed candy canes.

Prep Time
15 mins
Cook Time
15 mins
Chilling
1 hr
Total Time
1 hr 30 mins
Servings: 24
Calories: 199 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon peppermint extract or vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Filling
  • 1/2 cup white chocolate chips semi sweet chocolate, dark chocolate or whatever you like
  • 2 candy canes crushed

Instructions

    Cup of Yum
  1. Put the butter and sugar in a mixer bowl. Beat on medium speed for about 2 minutes, stopping as necessary to scrape the bowl. Continue beating until the mixture is light and fluffy.
  2. Add the egg and vanilla to the mixer bowl and beat again for 1 minute, until everything is well combined.
  3. In a separate bowl combine the flour, baking soda and salt and stir to mix. Put the mixer on low speed and slowly add the flour mixture to the butter mixture and stir until just combined.
  4. Chill the dough. Wrap the dough in plastic wrap. Then refrigerate it for at least one hour or as much as 24 hours.
  5. When you are ready to bake the cookies preheat the oven to 350 F. Put parchment paper or silicone baking mats on your baking sheets.
  6. Roll the dough into 1 inch balls and put them on the cookie sheets, leaving about 3 inches between each ball. Use your thumb or a rounded teaspoon to make a well in the center of each cookie.
  7. Do not fill the indent in the cookies until they have baked and cooled.
  8. Bake the cookies in the preheated oven for about 15 minutes, until they are just starting to turn golden brown.
  9. While the cookies are baking crush the candy canes by putting them in a plastic bag and crushing with a rolling pin.
  10. Let the cookies cool on the cookie sheet for 5 minutes, then fill them with the chocolate.
  11. Melt the chocolate chips in a plastic zippered bag. Microwave the bag with the chips in it for 30 seconds, then take it out and knead it to mix. If it is not quite melted enough put it back in the microwave for 15 seconds at a time, until the chocolate is melted.
  12. Snip off one corner of the bag and use the chocolate to fill the wells in the cookies. Sprinkle crushed candy cane pieces on top of the chocolate.
  13. Move the cookies to wire racks to finish cooling and let the chocolate harden.
  14. Store in an air tight container for 3-5 days.

Notes

  • Use peppermint extract to emphasize the peppermint flavor or substitute vanilla extract if you prefer.
  • Other than crushed candy canes possible toppings include nuts, sprinkles, mini M&Ms or powdered sugar.

Nutrition Information

Serving 1g Calories 199kcal (10%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 29mg (10%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 199

% Daily Value*

Serving 1g
Calories 199kcal 10%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 29mg 10%
Sodium 104mg 4%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.