Chocolate Thumbprint Cookies
Classic thumbprint cookies are simple enough, but we make them even more foolproof by baking them in a muffin tin. They won't spread, plus they're extra thick, soft, and buttery. We fill these with hot fudge and top with Christmas sprinkles.
- 1 cup cold butter cubed
- 2/3 cup white sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/3 cup hot fudge
- Christmas sprinkles
Pre-heat oven to 350 degrees. Spray a mini muffin tin with non-stick spray.
In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat in the egg yolks until light and fluffy.
Mix in flour and continue mixing until the dough comes together.
Use a small cookie scoop to scoop out a portion of dough. Press the dough into the muffin wells.
Bake for 12 minutes.
Use the rounded handle of a wooden spoon to make wells in each cookie cup. Let cool for 5 minutes and then carefully run a butterknife around the edge of each cookie to help it release from the pan.
Let cool in the pan for 20 minutes and then carefully pop the cookie cups out of the pan and place on a cooling rack or sheet pan for filling.
Warm the hot fudge in the microwave until pourable and then use a spoon to carefully fill each cookie with the fudge.
Add sprinkles to the tops.
Let cool for 1 hour for the hot fudge to set up.
Swap the hot fudge for your favorite jam, caramel topping, or frosting.
Use any type of sprinkles you prefer.
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 55mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 158IU | Calcium: 4mg | Iron: 1mg