Chocolate Thumbprint Cookies – Frugal Novice

Chocolate Thumbprint Cookies

Chocolate-Buttercream-Thumbprint-Cookies-Row

Y’all. I love thumbprint cookies. Love them. I can’t believe I haven’t shared this recipe here until now! This is another recipe that was originally on my food blog and I’m excited to finally be sharing it on Frugal Novice, too.

When I was pregnant with E, I craved three things: bacon-wrapped, cream cheese-stuffed jalapeños, beef (steak, brisket, burgers, you name it and I craved it), and thumbprint cookies.

Since I had gestational diabetes, though, I had to really watch my sugar intake, so that meant virtually no cookies throughout my pregnancy. Insert frowny face.

I apparently talked a lot about thumbprint cookie withdrawal, because after E was born I had several friends and family members that brought me boxes of them from a favorite local bakery. If that’s not a sign I am surrounded by amazing people, I don’t know what is.

I decided that since thumbprint cookies rank up so high on my favorite cookie list I really ought to work on figuring out how to make them at home.

To me, chocolate is the perfect balance to the mild flavor of thumbprints, so I paired an extra-chocolaty buttercream with the cookies. C, our five-year-old, declared that they definitely needed sprinkles. Of course they did! Genius.

What you end up with is a light, crunchy cookie and a sweet, center. A perfect, colorful cookie combo that can’t help but make you smile.

Chocolate-Buttercream-Thumbprint-Cookies-Three

Chocolate-Buttercream-Thumbprint-Cookies-Four

 

Chocolate Buttercream Thumbprint Cookies
Ingredients

Cookies:

  • 3/4 cup unsalted butter (room temperature)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour

Filling:

  • 1/4 cup butter
  • 1/4 cup shortening
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4-6 tablespoons milk
  • 10 oz. melted semi-sweet chocolate chips, cooled to room temperature
  • Plus:
  • Sprinkles. Lots and lots of sprinkles.
Instructions
Cookies:
  1. Preheat your oven to 350 degrees F.
  2. Mix (on medium speed) the butter, sugar, and salt until smooth. Add vanilla and continue to mix.
  3. Add in flour 1/4 cup at a time and continue to mix until well-incorporated.
  4. Take about 1 – 1 1/2 teaspoons of dough and roll it in your hands to make a ball. Place 12 evenly spaced on a cookie sheet lined with parchment paper.
  5. Bake for 10 minutes, then remove the cookies and use a 1/2 teaspoon to make an indentation (“thumbprint”) in each cookie. Return the cookies to the oven and bake for an additional 8 minutes.
Filling:
  1. Combine the shortening and butter on high speed until well mixed; add vanilla and salt, and continue mixing for an additional minute.
  2. Add milk 1 tablespoon at a time until your filling starts to smooth out; I typically use 4 tablespoons.
  3. In the microwave, melt the 10 oz. of chocolate 20-30 seconds at a time. Check your chocolate frequently to make sure you don’t overheat it – it’ll start to seize up if you do! Let the chocolate cool to nearly room temperature. Pour the chocolate into the mixing bowl and mix on medium-low speed; add more milk if needed to get the filling to your desired consistency.
  4. Spoon your filling into a zip-loc baggie, pressing out the air and sealing the bag at the top. Clip a corner off with scissors and pipe your filling into the center of each (room temperature) cookie.
  5. Don’t forget the sprinkles!

 

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