Chocolate Thumbprint Cookies
Chocolate thumbprint cookies are a wonderful dessert for the holidays. The cookie recipe is perfect for anytime of year, with or without sprinkles. You can use them for holiday parties, church potlucks, and to make with the kids and grandkids.
Servings: 36 cookies
Calories: 64kcal
Ingredients
- 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
- Sprinkles
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 64kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 14mg | Sugar: 7g