Chocolate Thumbprint Cookies

I spent the first day of 2012 at my friend’s house baking cookies.

We baked a basic chocolate cookie, rolled and dipped in chopped nuts then finished off with a Hershey’s Kiss secured with basic confectionary icing. Sidenote: we quadrupled the recipe and didn’t have enough walnuts. We used walnuts, almonds and pecans.

The dough has to chill for an hour before you roll it into 1 inch balls; you dip them in beaten egg whites followed by the chopped nuts, make an indentation and bake for about 10-12 minutes. THEN you spoon a lil bit of icing into the indentation and plop a Hershey Kiss’s on top.

Easy peasy, right?

The problem with chilled dough is that by the time you roll about 10 into 1 inch balls, the dough gets too malleable because the dough gets warm so you have to work fast.

It has been a LONG time since I needed assistance baking cookies. This cookie, I warn you, is a two person job and so totally worth the trouble if you take it upon yourself. You need one person to roll the cookies into 1-inch balls and another person to do the dip and shake.

What’s a dip and shake? Well…this dough is so dry that you need to dip the balls into egg whites before you cover them in the chopped nuts. A trick that I’ve picked up over my experience with making truffles is to pour the nuts into a rimmed baking sheet. You then can drop the truffle into the baking sheet and shake it gently, causing the truffle to roll in the nuts therefore maintaining shape while covering it completely. It works with this cookie too.

Be sure to keep these cookies small because they are so rich.  Pay close attention to how much icing you spoon into the hole because the warmth from the cookie will heat the icing and it will overflow. Eat the mistakes. Mistakes are the yummiest.

Because you spoon the icing in the hole followed by the Kiss when the cookie is still hot from the oven, the icing gets just a little runny and the Kiss melts but maintains it shape. Except this one:

Lemme tell you…I was not prepared for the chocolately goodness; especially since I do not like nuts in my cookies.

Be sure to have a cuppa cawfee or a glass of milk available. You’re gonna need it.

Here’s the recipe  (I linked the recipe page as their picture is perfect) from Taste of Home :

Chocolate Thumbprints Cookies

  • 12 Servings
  • Prep: 25 min. + chilling Bake: 10 min. + cooling
  • 350° F


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 26 milk chocolate kisses


  • 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 for 1 hour or until or until easy to handle.
  • 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° for 10-12 minutes or until center is set.
  • 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. Yield: 2 dozen.

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