Not your ordinary thumbprint cookie. These Chocolate Thumbprints are the perfect way to bring a little pizazz to the ordinary thumbprint cookie. With its tender chocolate cookie that is rolled in chocolate sprinkles, baked, then topped off straight from the oven with a dark chocolate kiss, so that it melts right in. A cookie the whole family can enjoy.
Chocolate Thumbprints
Ingredients:
- 2/3 Cup unsalted butter, softened
- 1/2 Cup granulated sugar
- 2 Egg yolks
- 1 Teaspoon pure vanilla extract
- 1 1/4 Cups all purpose flour
- 1/4 Cup unsweetened cocoa powder
- 1 Cup chocolate flavored sprinkles
- Dark chocolate kisses, foil removed
Instructions:
- To the bowl of a stand mixer fitted with a paddle attachment add the softened butter and beat for 30 seconds on high. Add sugar and beat until combined, scraping the sides of the bowl with a rubber spatula as necessary. Beat in egg yolks and vanilla extract until combined. Add the flour and the cocoa powder and beat until combined. Wrap dough in plastic wrap and chill for one hour or until dough is easy to handle.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator. Scoop out 1” balls using a small ice cream scoop and roll between the palms of your hands to make smooth. Roll balls of cookie dough in the chocolate sprinkles to cover. Place on the prepared baking sheet 1” apart. Place in preheated oven and bake for 10 to 12 minutes or until the bottoms are set.
- Remove cookies from the oven and immediately place one chocolate kiss in the center of each cookie. Place on a wire rack to cool completely before serving.
- Enjoy
