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Created by:
Lynne Feifer
Chocolate Thumbprint Cookies
Course
Dessert
Cuisine
American
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3
dozen
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Ingredients
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2x
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▢
12
tablespoons
unsalted butter
▢
½
cup
granulated sugar
▢
¼
teaspoon
salt
▢
1
teaspoon
vanilla extract
▢
1 ¼
cups
all-purpose flour
▢
½
teaspoon
cinnamon
▢
1
egg
▢
4
ounces
semi-sweet chocolate, chopped
▢
1 ½
teaspoons
corn syrup
Instructions
Preheat the oven to 350 degrees.
In a small bowl, combine flour and cinnamon. Mix well and set aside.
In an electric mixer fitted with the paddle attachment, cream 8 tablespoons of butter, the sugar, salt, and vanilla on medium-high speed until smooth.
Beat flour and cinnamon mixture, beginning on low speed and increasing to medium-high.
Add the eggs and beat until well combined. Roll the dough by teaspoonfuls into balls, and place 1-inch apart on an ungreased baking sheet.
Bake for 10 minutes, remove from the oven and press thumb or small object to make an indent on top.
Return to the oven and bake for 7 more minutes. Transfer to wire rack.
Combine the chocolate, rest of the butter and the corn syrup in a small heat-proof over a pot of simmering water. Stir occasionally.
Cool slightly, then pour thumbprints with chocolate mixture.
Nutrition
Calories:
759
kcal
|
Carbohydrates:
77
g
|
Protein:
7
g
|
Fat:
47
g
|
Saturated Fat:
29
g
|
Cholesterol:
174
mg
|
Sodium:
225
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
1480
IU
|
Calcium:
29
mg
|
Iron:
2.7
mg
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