Chocolate Thumbprint Cookie Recipe

This chocolate thumbprint cookie recipe is a perfect holiday party cookie recipe, as well as a great way to get the kids involved.

Let the kids do the thumb printing, and let them fill the spaces with white chocolate chips, English toffee bits and a maraschino cherry on top. Even if they don't come out all looking the same, they will taste great.

Chocolate Thumbprint Cookie Recipe

3 1/2 cups all purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup cocoa powder, unsweetened
3/4 cup corn syrup
1 large egg
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 package (11 ounce) white chocolate chips
1 bar (1.4 ounce) chocolate covered English toffee, chopped
1 jar (4 ounce) maraschino cherries, halved

In a medium bowl, whisk together the flour, cocoa powder and the baking soda.

With an electric mixer, cream the softened butter with 1/2 cup of the granulated sugar. When it is smooth, beat in the egg and vanilla extract. Lastly, stir in the corn syrup.

With a wooden spoon, mix the dry ingredients with the sugar and butter. Blend all the ingredients well, then cover the bowl with plastic wrap and refrigerate the dough for about 1 hour, or until the dough is firm enough to handle.

Preheat the oven to 350F.

In a small bowl, combine the remaining 1/4 cup granulated sugar with the ground cinnamon.

Roll pieces of the refrigerated dough into 1 inch balls. Roll each ball in the sugared cinnamon, and then place them on an ungreased cookie sheet about 2 inches apart.

With your thumb or a small measuring spoon, make an indentation on the top of each cookie, gently flattening it.

Bake the cookies in the preheated oven for 8 to 10 minutes until they are just set.

Remove the cookies when they have finished baking and leave them on the cookie sheets.

If the thumbprints have puffed up, gently press them down again with a small measuring spoon.

While the cookies are still warm, fill each thumbprint with 1 teaspoon of the white chocolate chips. As the white chocolate melts, swirl it with a toothpick or small spoon.

Top each cookie with some of the chopped English toffee then finish them with a maraschino cherry half. Let the cookies cool a little on the sheet pans, and then transfer them to wire racks to cool completely.

Food For Thought - For a different look, use a combination of white and dark chocolate chips, or even dark and milk chocolate chips.

If you're baking these cookies around the Christmas holidays, alternate red and green maraschino cherries for a really festive party tray.

More Chocolate Cookie Recipes

Chocolate Cookie Bar Recipe
Chocolate Wafer Cookie
German Chocolate Cookie Recipe
Chocolate Crinkle Cookie
Gourmet Chocolate Cookie

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop