Easy Chocolate Thumbprint Cookies
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
36 Cookies
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Calories
80 kcal
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Course
Dessert
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Cuisine
South American
Easy Chocolate Thumbprint Cookies
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These Latin-inspired chocolate thumbprint cookies with dulce de leche are a delicious and festive way to celebrate the holidays! The cookies are made with a simple chocolate cookie dough, then filled with a delicious dulce de leche and drizzled with a bit of vanilla glaze for an extra special touch; these cookies are sure to impress your friends and family!
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Ingredients
- 200 g all-purpose flour
- 50 g 100% cocoa powder
- 10 g baking powder
- 125 g unsalted butter , softened to room temperature
- 1 large egg , room temperature
- 1 large egg yolk , room temperature
- 100 g granulated sugar
- 25 g light brown sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 teaspoons whole milk or water
- 2 teaspoons instant espresso , optional
- 200 g La Lechera Dulce de Leche or any fruit preserve or jam flavor you like
For the Vanilla Glaze:
- 120 g confectioners’ sugar
- 15-30 ml heavy cream evaporated milk or milk
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, sift together the flour, cocoa, and baking powder and set aside. (Alternately, you can use 280g of self-raising flour in this recipe, and leave out the baking powder and salt).
- In a small cup combine the milk and instant espresso; set aside. Using a hand mixer or stand mixer with a paddle attachment in a large bowl, cream the butter, sugar, pure vanilla extract, zest, and salt on high speed until creamy, about 3 minutes. Switch mixer to medium speed and add the eggs, one at a time and beat until combined. Beat in the espresso mixture.
- Scrape down the sides and the bottom of the bowl as needed. Fold in the dry ingredients until just incorporated. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper; set aside. Once firm, roll the dough into 1-inch balls and arrange ½ inch apart on the prepared baking sheets; chill the cookies for at least 15 to 30 minutes in the freezer.
- Bake chocolate thumbprint cookies for 6 minutes, remove them from the oven and use your thumb to press a slight indentation into the center of each cookie. Fill each indentation with about a teaspoon of Dulce de leche and return to the oven. Continue baking until cookies are golden brown, about 10 to 24 minutes longer.
- Allow the cookies to cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely before glazing. Store the Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
How to Make Vanilla Glaze
- Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over-cooled the Chocolate Thumbprint Cookies. Enjoy!
Equipments used:
Notes
- How to Store
- How to Store
- Chocolate Thumbprint cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
- Chocolate Thumbprint cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
- Make-Ahead
- Make-Ahead
- Chocolate Thumbprint cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Chocolate Thumbprint cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- How to Freeze
- How to Freeze
- Chocolate Thumbprint cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Chocolate Thumbprint cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Notes:
- Chocolate Thumbprint Cookies with Dulce de Leche can be kept airtight at room temperature for up to 3 days and refrigerated for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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