Chocolate Chip Thumbprints Recipes

CHOCOLATE THUMBPRINTS

Steps:

• 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.

CHOCOLATE THUMBPRINTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

CHOCOLATE CHIP & COOKIE BUTTER THUMBPRINTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, brown sugar and salt until light and fluffy. Beat in egg yolk, milk and vanilla. Gradually beat flour into creamed mixture. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm enough to shape., Shape tablespoons of dough into balls. Dip balls into egg white; roll in pecans. Place 2 in. apart on lightly greased baking sheets. Press a deep indentation in center of each with your thumb. Bake until light golden brown, 12-14 minutes., Remove from pans to wire racks to cool completely. Fill each with 1 teaspoon cookie spread. If desired, sprinkle with additional chocolate chips.

FUDGE FILLED CHOCOLATE CHIP THUMBPRINTS

Steps:

• Cream butter, salt & vanilla till fluffy; beat in sugar.
• Blend in flour, milk, and mini chocolate chips.
• Shape into 1" balls. Place on ungreased baking sheet. With finger or thumb, poke depression in each.
• Bake in 375 degree F. oven for 10-12 minutes.
• Roll while warm in confectioners sugar. Set aside while you make filling:.
• Melt chocolate chips with shortening; stir.
• Cool a little.
• Blend in corn syrup, water and vanilla.
• Fill cooled cookies.

CHOCOLATE THUMBPRINTS I

Steps:

• Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
• Meanwhile, in a small bowl, lightly beat egg white.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
• To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
• Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
• Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
• Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
• Bake in the center of the oven for 5 minutes.
• Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
• Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
• Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
• Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
• Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.

WHITE CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
• Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
• Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

CHOCOLATE CHIP THUMBPRINTS

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, knead together cookie dough and flour until combined.
• Shape tablespoon-size pieces of dough into balls.
• Place nuts in a shallow dish.
• Place milk in another shallow dish.
• Roll dough balls in milk and then in nuts.
• Place balls 2 inches apart on an un-greased cookie sheet.
• Press your thumb into the center of each ball to make an indentation.
• Bake in preheated oven 10 – 12 minutes or until lightly browned.
• Transfer to a wire rack and cool.
• Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
• Pipe spread into each indentation.
• Sprinkle cookies with candy sprinkles.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.