Description
Delight in these classic Chocolate Thumbprint Cookies featuring a rich cocoa dough rolled in crunchy walnuts, filled with a smooth confectioners’ sugar mixture, and topped with a melty milk chocolate kiss. Perfectly tender with a luscious chocolate center, these cookies are a timeless treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, separated, room temperature
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup finely chopped walnuts
Filling
- 1/2 cup confectioners’ sugar
- 1 tablespoon butter, softened
- 2 teaspoons 2% milk
- 1/4 teaspoon vanilla extract
- 24 milk chocolate kisses
Instructions
- Prepare the Dough: In a large bowl or stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 5 to 7 minutes. Beat in the egg yolk (reserve the egg white in a separate bowl), milk, and vanilla extract. In another bowl, whisk together the flour, baking cocoa, and salt, then gradually add the dry ingredients to the creamed mixture, mixing thoroughly. Cover the dough and refrigerate for about 1 hour or until it is easy to handle.
- Shape and Bake: Preheat your oven to 350°F (175°C). Whisk the reserved egg white until frothy in a small bowl. Shape the chilled dough into 1-inch balls, dip each in the egg white, then roll them in the finely chopped walnuts to coat. Arrange the balls on a greased baking sheet. Using the handle of a wooden spoon, press an indentation in the center of each cookie. Bake for 10 to 12 minutes until the centers are set but cookies are not hard.
- Prepare the Filling and Assemble: While the cookies bake, combine confectioners’ sugar, softened butter, milk, and vanilla until smooth to create the filling. Once the cookies are out of the oven but still warm, spoon or pipe about 1/4 teaspoon of the filling into each cookie indentation, then gently press a milk chocolate kiss into the center. Carefully transfer cookies to wire racks and let cool completely before serving.
Notes
- Refrigerating the dough helps the cookies keep their shape during baking.
- Using room temperature eggs helps achieve a smooth and well-emulsified dough.
- If walnuts aren’t preferred, pecans or almonds can be used as alternatives.
- Ensure not to overbake; cookies should be soft and set in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
