Chocolate thumbprint cookies are a wonderful dessert for the holidays. The cookie recipe is perfect for any time of the year, with or without sprinkles. You can bake them for holiday parties, church potlucks, and you can make them with the kids and grandkids.
I made these classic thumbprint cookies over the Thanksgiving break and they were so much fun to create because I was able to use several different types of sprinkles.
I went over to Home Goods to find the sprinkles and they always have a great selection for every holiday. So, if you have a Home Goods store near your house, it’s a great place to buy sprinkles and they are usually a great price, too.
The cookies are fun to make with family and friends and you most likely have all of the ingredients right there in the house.
What do I need to make the chocolate thumbprint cookies?
- Semi-sweet chocolate chips
- Egg yolk
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa
- Baking soda
- Hershey Kisses
(Measurements listed below)
How do I make thumbprint cookies?
- Add the softened butter, sugar, egg yolk, and vanilla extract to a large bowl.
- Melt the chocolate chips and add to the cookie batter and mix well.
- Next, add the flour, cocoa, and baking soda and mix well.
- Scoop a small amount into your hand and roll into a ball.
- Roll the cookie into the sprinkles and set on a cookie sheet.
- Bake and gently press the cookie down with the round end of a spoon.
- Place the Hershey Kiss into the depression and allow the cookie to cool.
Full recipe and printable instructions listed below
Add the softened butter to the bowl.
Next, add the sugar, egg yolk, and vanilla extract and mix everything together until it is creamy.
Melt the semi-sweet chocolate chips in the microwave for about 30-seconds.
I usually start with 30-seconds in the microwave and then stir the chocolate chips. Sometimes, it looks like they are not melted, but once you start stirring the chips will melt and you won’t need to put them back in the microwave.
Pour the melted chocolate into the butter and sugar mixture and stir.
Finally, add the all-purpose flour, baking soda, and unsweetened cocoa into the bowl and mix until well blended.
Place the cookie dough into the fridge for about 30 minutes before rolling into cookie balls.
After about 30 minutes, take the cookie dough out of the refrigerator and roll them in the sprinkles.
Place the cookies about two inches apart on the cookie sheet.
Once the cookies bake, make an indentation in the top while they are still warm. I used the bottom of an ice cream scoop to make the indention, but you can use a spoon or anything that will leave an impression big enough for a Hershey Kiss.
Place the Kiss right in the center. If the Kisses seem like they don’t want to stick to the cookie, you can take a lighter and gently melt the bottom of the chocolate kiss and stick it on.
After the cookies cool, store them in an air tight container. They will last quite a few days (if you don’t eat them) and still taste great.
Can thumbprint cookie dough be frozen?
Yes, you can freeze the dough. Make sure you place it inside of a freezer-safe container, such as Ziplock freezer bags. If you freeze the cookie dough, be sure to wait until they thaw out before rolling in the sprinkles.
The Spruce Eats has a great post about freezing cookies.
Other cookie recipes you’ll love:
- Double chocolate cookies
- Easy chocolate crinkle cookies recipe
- Molasses gingersnap cookies
- Frosted cookie bars recipe
- Chocolate pixies from Plowing Through Life
- Chocolate Haystacks
Check out the chocolate thumbprint cookie recipe card below, grab those ingredients, and start cooking! You’ll love how easy this recipe is to make.
Then, share your comments below and share a picture of your cookies on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us.
Connect with Back To My Southern Roots
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/4 tsp. baking soda
- 40 Hershey Kisses
- Preheat oven to 350-degrees.
- Add the softened butter, egg yolk, vanilla extract, and sugar to a large bowl and mix.
- Melt the chocolate chips in a small bowl for about 30 seconds. Stir to help melt the chips. Add back to microwave in increments of 10 seconds to finish melting.
- Pour into the sugar and butter batter and mix well.
- Next, add the flour, unsweetened cocoa, and baking soda. Mix well.
- Refrigerate for about 30 minutes.
- Remove from refrigerator and roll into balls about 1-1/2 inches thick. Roll in the sprinkles and place on a cookie sheet.
- Bake for 9-11 minutes or until the cookies start to crack.
- Press down in the center of the cookie with a spoon or something round that will make an indentation for a Hershey Kiss.
- Place the Hershey Kiss in the center and allow the cookies to cool.
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Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 14mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
Nutrition is approximate.
Did you make this recipe?
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