Chocolate Thumbprint Cookies

21 Jan

I LOVE chocolate. I have always loved chocolate and I always will love chocolate. So when I was appointed as Grand Representative to Ohio & Pennsylvania in the California Rainbow for Girls (a state office in a service organization for girls) and was told that I’d be collecting Hershey products, well that was just the cherry on top of this amazing honor. During the year I served I received a number of Hershey products, including a couple of cookbooks. I already wrote about the amazing Three Great Tastes Blondie Brownies from the Hershey’s Classic Recipe Cookbook, now I’m going to tell you about the just as amazing and delicious Chocolate Thumbprint Cookies. I did decide NOT to roll these in nuts like the recipe calls for, and I drizzled the vanilla filling over the cookies in addition to putting in the thumbprint. There are many, many versions of thumbprint cookies. They are usually a shortbread cookie with either chocolate or a fruit filling pressed in the middle. But these are for the ultimate chocolate lover, aka-me. I hope you enjoy them as much as I did!

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

CHOCOLATE THUMBPRINT COOKIES (about 3 dozen cookies)

  • 1/2 Cup Butter or Margarine
  • 2/3 Cup White Sugar
  • 1 Egg, Separated
  • 2 Tbsp Milk
  • 1 Tsp Vanilla Extract
  • 1 Cup Flour
  • 1/3 cup Hershey’s Cocoa Powder
  • 1/4 Tsp Salt
  • 26 Hershey’s Kisses (any variety, I used dark chocolate kisses)

VANILLA FILLING

  • 1/2 Cup Powdered Sugar
  • 1 Tbsp Butter or Margarine
  • 2 Tsp Milk
  • 1/4 Tsp Vanilla Extract

NOTE: You must refrigerate your dough for at least an hour before baking, so don’t turn your oven on right away. I made the dough on a Sunday night and then made the cookies later in the week.

In your stand mixer (or large bowl if using a hand mixer), beat together your butter and sugar. Add in your egg yolk, milk and vanilla until the mixture is fluffy. To separate your egg, grab 2 small bowls and crack your egg on a flat surface (you’ll get a more even crack versus cracking on the side of the bowl). Don’t open the egg like you normally would, instead when you finish cracking with your nails, make sure you upend the egg so it’s vertical in your hand. This allows the egg white to fall into one bowl while the yolk stays in one half of the egg-shell. Move your egg yolk back and forth between the two egg-shell halves until all the egg white has fallen out. (If you would like to roll your cookies in nuts then set this aside to brush the cookies with later.)

Butter and sugar mixed together.

Butter and sugar mixed together.

In a separate bowl mix your dry ingredients together: flour, cocoa and salt. Put your stand mixer on its lowest setting and add the dry ingredients in slowly. (If you have your shield make sure you put it on.) Once it’s all blended together, lay out a piece of plastic wrap and put your dough in a large lump and wrap it up. Refrigerate for at least an hour before baking. It’s okay to refrigerate longer.

Dry Ingredients ready

Dry Ingredients ready

All the ingredients are mixed together and ready for the fridge.

All the ingredients are mixed together and ready for the fridge.

When you’re ready to bake, take out your dough and preheat your oven to 350 degrees. Shape your dough into 1 inch balls and place on your cookie sheet. (If you decide to roll in the nuts, beat your egg white slightly and then dip each cookie ball in the egg white then roll in the nuts.) Before placing cookie sheet into the oven, place your thumb into each cookie making a small depression. Bake the cookies for 10 to 12 minutes. I start at 10 minutes and if they need another minute or two then I keep going.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Almost ready for the oven! Just have to press my thumb in next.

Almost ready for the oven! Just have to press my thumb in next.

Hershey's Dark Chocolate Kisses ready for the warm cookies.

Hershey’s Dark Chocolate Kisses ready for the warm cookies.

While your first set of cookies are baking, make your vanilla filling. Combine all ingredients in a small bowl and beat until smooth with a hand mixer or a whisk. Next unwrap your chocolate kisses (at least enough for the first round of cookies). When the cookies come out let cool for a few minutes on a wire rack. Be sure to place a paper towel underneath to catch any of the filling that may spill over. Start rolling more cookies while the first batch cools, just be sure to only let the warm cookies cool no more than 5 minutes. Take a spoon and put about 1/4 of a teaspoon into each cookie, then gently press a kiss into each one as well. The vanilla filling will probably spill over, and this is why I decided to drizzle more filling over all the cookies. Repeat for all cookies.

Vanilla filling ready for the cookies.

Vanilla filling ready for the cookies.

These cookies stay soft and chewy and are absolutely delicious! One cookie won’t kill you, I promise. After I put some into each person’s Christmas tin, there were two left over just for me, and I savored each and every bite. Hope you enjoy them too!

Chocolate Thumbprint Cookies. Yum!

Chocolate Thumbprint Cookies. Yum!

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5 Responses to “Chocolate Thumbprint Cookies”

  1. Sally Pace January 23, 2013 at 7:15 am #

    They make my mouth water!!! Thanks for sharing!

Trackbacks/Pingbacks

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    […] when I made the Hershey Chocolate Thumbprint cookies during my Christmas baking spree? Well I decided to make them again, this time to take with me on […]

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  3. Secret Kisses Cookies | Acting Like A Chef - February 6, 2014

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