Chocolate Chip Cookie Butter Thumbprints Recipes

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CHOCOLATE THUMBPRINTS

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



Chocolate Thumbprints image

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.

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

CHOCOLATE CHIP & COOKIE BUTTER THUMBPRINTS

I wanted to make a more festive version of chocolate chip cookies for the holidays. Since my mom's thumbprints are what I look forward to most, I decided to combine the two. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 11



Chocolate Chip & Cookie Butter Thumbprints image

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.

Nutrition Facts : Calories 138 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 teaspoon salt
1 large egg, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
1 cup chopped pecans
2/3 cup Biscoff creamy cookie spread or Nutella
Additional miniature semisweet chocolate chips, optional

CHOCOLATE THUMBPRINT COOKIES

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



Chocolate Thumbprint Cookies image

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.

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

PISTACHIO THUMBPRINTS

These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 17



Pistachio Thumbprints image

Steps:

  • In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.

Provided by Food Network Kitchen

Time 1h10m

Yield 30 cookies

Number Of Ingredients 12



Chocolate-Almond Butter Thumbprint Cookies image

Steps:

  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/3 cup sliced, skin-on almonds, coarsely chopped
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

CHOCOLATE LACE COOKIES

My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7



Chocolate Lace Cookies image

Steps:

  • Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

1/2 cup packed brown sugar
1/3 cup butter, cubed
1 tablespoon 2% milk
1/2 cup ground pecans
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1-2/3 cups semisweet chocolate chips

BIG & BUTTERY CHOCOLATE CHIP COOKIES

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10



Big & Buttery Chocolate Chip Cookies image

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

CHOCOLATE-TOFFEE THUMBPRINT COOKIES

These chocolate cookies have a festive burst of Christmas sprinkles on top, but they're even more than meets the eye! HERSHEY'S cocoa and HEATH milk chocolate toffee bits get folded into Betty Crocker™ sugar cookie mix for a tender, chocolaty dough that's studded with bursts of crunchy, buttery toffee. And where traditional thumbprints get a filling of jam in the middle, these indulgent treats get a dollop of silky chocolate ganache, easily made with HERSHEY'S milk chocolate chips, butter and cream. They'll spruce up any cookie tray, but it's the taste and texture that'll have your guests raving.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 48

Number Of Ingredients 10



Chocolate-Toffee Thumbprint Cookies image

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.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup HERSHEY'S natural cocoa
1/2 cup butter, softened
2 tablespoons water
1 egg
1 cup HEATH milk chocolate toffee bits (from 8-oz bag)
1/2 cup HERSHEY'S milk chocolate chips (from 11.5-oz bag)
2 tablespoons heavy whipping cream
1 tablespoon butter
2 teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)

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