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Chocolate Thumbprint Cookies – Frugal Novice

Chocolate Thumbprint Cookies



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


  • 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


  • 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.
  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.
  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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