Reviews (2)
Add Rating & Review
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
Martha Stewart Member
Rating: 5 stars
07/02/2019
The dough makes delicious, melt in your mouth slightly sweet cookies. I was using up a super thick chocolate cream cheese frosting and it worked very well. I dipped the top in crushed pecans. Yum! And i didnt use regular flour, i used a gluten free blend. Ill make these again
Martha Stewart Member
Rating: Unrated
01/14/2011
I increased the cookie recipe by a half and cut the chocolate mixture in half because I had heard the amount of chocolate was excessive. This yielded the perfect ratio of cookie to chocolate. I used a ziplock baggie with a snipped corner to fill the cookies. I also used a measuring teaspoon to make the indentations so that I wouldn't burn my thumb!
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Chocolate Thumbprints
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup
Cook's Notes
If reshaping the thumbprint is necessary during baking, dip your finger in ice water for several seconds and allow to dry before reshaping.
Gallery
Chocolate Thumbprints
Recipe Summary
Yield: Makes 2 dozen
Gallery
Chocolate Thumbprints
Chocolate Thumbprints
Chocolate Thumbprints
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 4 ounces semisweet chocolate, chopped
- 1 1/2 teaspoons light corn syrup
Directions
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
Cook's Notes
If reshaping the thumbprint is necessary during baking, dip your finger in ice water for several seconds and allow to dry before reshaping.
Cook’s Notes
If reshaping the thumbprint is necessary during baking, dip your finger in ice water for several seconds and allow to dry before reshaping.
Reviews (2)
Add Rating & Review
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
Martha Stewart Member
Rating: 5 stars
07/02/2019
The dough makes delicious, melt in your mouth slightly sweet cookies. I was using up a super thick chocolate cream cheese frosting and it worked very well. I dipped the top in crushed pecans. Yum! And i didnt use regular flour, i used a gluten free blend. Ill make these again
Martha Stewart Member
Rating: Unrated
01/14/2011
I increased the cookie recipe by a half and cut the chocolate mixture in half because I had heard the amount of chocolate was excessive. This yielded the perfect ratio of cookie to chocolate. I used a ziplock baggie with a snipped corner to fill the cookies. I also used a measuring teaspoon to make the indentations so that I wouldn't burn my thumb!
Reviews (2)
Add Rating & Review
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
Add Rating & Review
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
157 Ratings
5 star values:
37
4 star values:
48
3 star values:
49
2 star values:
18
1 star values:
5
- 5 star values:
- 37
- 4 star values:
- 48
- 3 star values:
- 49
- 2 star values:
- 18
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
07/02/2019
The dough makes delicious, melt in your mouth slightly sweet cookies. I was using up a super thick chocolate cream cheese frosting and it worked very well. I dipped the top in crushed pecans. Yum! And i didnt use regular flour, i used a gluten free blend. Ill make these again
Martha Stewart Member
Rating: Unrated
01/14/2011
I increased the cookie recipe by a half and cut the chocolate mixture in half because I had heard the amount of chocolate was excessive. This yielded the perfect ratio of cookie to chocolate. I used a ziplock baggie with a snipped corner to fill the cookies. I also used a measuring teaspoon to make the indentations so that I wouldn't burn my thumb!
Martha Stewart Member
Rating: 5 stars
07/02/2019
The dough makes delicious, melt in your mouth slightly sweet cookies. I was using up a super thick chocolate cream cheese frosting and it worked very well. I dipped the top in crushed pecans. Yum! And i didnt use regular flour, i used a gluten free blend. Ill make these again
Rating: 5 stars
Rating: Unrated
01/14/2011
I increased the cookie recipe by a half and cut the chocolate mixture in half because I had heard the amount of chocolate was excessive. This yielded the perfect ratio of cookie to chocolate. I used a ziplock baggie with a snipped corner to fill the cookies. I also used a measuring teaspoon to make the indentations so that I wouldn't burn my thumb!
Rating: Unrated
All Reviews for Chocolate Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
