Chocolate Thumbprint Kiss Cookies Recipe 425

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CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

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.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE THUMBPRINT KISS COOKIES RECIPE - (4.2/5)



Chocolate Thumbprint Kiss Cookies Recipe - (4.2/5) image

Provided by xoXmuffinzXox

Number Of Ingredients 12

1 stick butter
2/3 cup granulated sugar
1 egg yolk
2 tablespoons milk
3 teaspoons vanilla extract
1 cup flour
1/3 cup Hershey's cocoa
1/4 teaspoon salt
4 ounces semi-sweet mini morsels
a sprinkling of granulated sugar for rolling
powdered sugar for dusting
30 Hershey's Kisses, unwrapped

Steps:

  • Beat butter with sugar in medium bowl until well blended. Beat in egg yolk, milk, and vanilla. In a separate bowl, stir together flour, cocoa, and salt. Gradually add dry ingredients to butter mixture, beating until blended. Stir in morsels. Refrigerate dough for 1 hour or until firm. Heat oven to 350°F. Shape dough into 1-inch balls, roll balls in granulated sugar, place on cookie sheet. Press thumb gently in the center of each cookie. Bake 8 to 10 minutes. While baking unwrap kisses. When cookies are done, remove from oven and immediately and gently press unwrapped kisses into each thumbprint indention. Dust cookies with powdered sugar. Best served warm.

THUMBPRINT KISSES



Thumbprint Kisses image

This uses the basic thumbprint cookie recipe but you top it with a chocolate kiss instead of jam.

Provided by Sharon M.

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 36

Number Of Ingredients 9

1 cup butter
¾ cup packed brown sugar
2 egg yolks
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup finely chopped walnuts
20 individually wrapped caramels, unwrapped
¼ cup light cream
30 milk chocolate candy kisses, unwrapped

Steps:

  • Cream the butter and sugar together. Add the egg yolks and vanilla and mix well. Mix in the flour then knead in the finely chopped walnuts. Cover and chill dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll chilled dough into 1 inch balls and place on ungreased cookie sheets. Make a thumbprint in the middle of each cookie.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
  • In a small pan over medium heat melt the caramels and the light cream together. Stir until smooth. Spoon 1/2 teaspoon o the caramel into the thumbprint of each warm cookie then top with a chocolate kiss.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 14.3 g, Cholesterol 27.3 mg, Fat 9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 55.8 mg, Sugar 8.2 g

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 6

1 cup very finely ground almonds
1 (16-ounce) container dark chocolate frosting
4 tablespoons (1/2 stick) butter, at room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
48 chocolate kiss candies (recommended: Hershey's)

Steps:

  • Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

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

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.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES



Double-Chocolate Thumbprint Cookies image

Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 45m

Yield About 40 cookies

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
5 tablespoons/71 grams unsalted butter, cut into pieces
8 ounces/226 grams semisweet or bittersweet chocolate, coarsely chopped (about 1⅓ cups)
2/3 cup/132 grams granulated sugar
2 cold large eggs
1 teaspoon pure vanilla extract
Sanding or granulated sugar, for coating (about ⅓ cup)
4 ounces/113 grams chocolate (white, milk, dark or ruby), chopped (about ½ cup)
1/2 teaspoon canola oil (optional)

Steps:

  • Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
  • Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
  • Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
  • When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
  • Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
  • Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
  • Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Make and share this Chocolate Thumbprint Cookies recipe from Food.com.

Provided by Jill L. Margaritta

Categories     Dessert

Time 1h27m

Yield 2-3 dozen

Number Of Ingredients 16

1/2 cup butter
2/3 cup sugar
2 teaspoons milk
1 beaten egg yolk
1 teaspoon vanilla
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chopped nuts
2 tablespoons sugar
1 slightly beaten egg white
candied cherries or chocolate Hershey chocolate kiss
1/2 cup confectioners' sugar (may need to add a little more if frosting is too thin)
1 tablespoon butter
2 tablespoons milk
1/4 teaspoon vanilla

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.

Nutrition Facts : Calories 1594.2, Fat 92, SaturatedFat 39.7, Cholesterol 234.5, Sodium 1452.5, Carbohydrate 181.8, Fiber 11.4, Sugar 112.7, Protein 24.6

CHOCOLATE THUMBPRINTS I



Chocolate Thumbprints I image

A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.

Provided by Patsy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 14

½ cup butter, softened
⅔ cup white sugar
2 tablespoons milk
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup finely chopped walnuts
½ cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons milk
¼ teaspoon vanilla extract
26 milk chocolate candy kisses, unwrapped

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.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g

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What is the recipe for a chocolate thumbprint Cookie?
Delicious and simple chocolate thumbprint cookie recipe. Christmas comes early with these delicious little treats. Mix together in a large bowl or stand mixer brown sugar, shortening, butter, vanilla, and eggs. Slowly add flour, powdered chocolate, and salt and mix on medium-low setting until dough is well mixed.
What is the best recipe for Chocolate Kiss cookies?
Take the ultimate crowd-pleaser to the party with this Easy Chocolate Kiss Cookies Recipe! Mix together Cake Mix, Eggs, and Oil until well combined. Chill dough in refrigerator for 1 hour. Line cookie sheets with parchment paper. Pour Powdered Sugar into small bowl, and set aside. Preheat oven to 350 degrees.
What are Kiss thumbprint cookies?
Hershey’s Kiss Thumbprint cookies are the perfect balance to the traditional sugar cookies we so often see at parties. You might recognize the look of these cookies; they are similar to Peanut Butter Kiss, or Peanut Butter Blossom Cookies.
How to bake Hershey Kiss cookies?
Take about 1 tbsp of dough and roll into balls and dip in sugar to coat. Place about 2 inches away from each other on the prepared baking sheet. Continue with all the dough. Bake for 8-9 minutes and then remove and press one Hershey Kiss chocolate in the center of each cookie.

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