Chocolate Fudge Thumbprint Cookies Recipes

GERMAN CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
• Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
• Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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 THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

CHOCOLATE FUDGE THUMBPRINT COOKIES

Steps:

• Preheat oven 325 degrees.
• Mix margarine, light brown sugar, and vanilla till smooth.
• Beat in 1/2 cup corn syrup and egg.
• Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
• You can refrigerate at this point for 48 hours.
• Roll dough into 1 inch balls, roll in nuts to coat.
• Place on ungreased sheet 2 inches apart. Press thumb into ball.
• Fill with prepared filling:.
• Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
• Add chocolate chips; heat and stir till melted and mixed.
• Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
• Fill hollow thumbprints with chocolate mix.
• Bake 10-12 minutes or till firm.
• Cool on wire rack.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
• In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
• Chill dough about 1 hour or until firm enough to handle.
• Roll the dough into 1 inch balls.
• Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
• Dip the balls in egg white then the nut mixture.
• Place them on a lightly greased cookie sheet.
• Press thumbprint gently in the center of each cookie.
• Bake at 350 degrees for 10 to 12 minutes.
• As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
• Gently place a halved cherry or chocolate kiss in the print.
• Remove the cookies from the sheet and cool.

CHOCOLATE-TOFFEE THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
• Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave Filling ingredients uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.

CHOCOLATE THUMBPRINT COOKIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large mixing bowl beat together butter and sugar until creamy.
• Add in egg and vanilla and mix well.
• Add in flour, baking powder and salt until blended. Do not over mix.
• Roll dough into small balls and place on ungreased cookie sheet.
• Bake for 10 - 11 minutes.
• Remove from oven and quickly press thumb into the top of each cookie.
• Remove from cookie sheet and cool completely.

PEPPERMINT-FUDGE THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
• Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
• Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
• Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.