Name: Chocolate Thumbprint Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup jam, any flavor

Jump to Recipe

Okay, so confession time! I’ve always been a *little* intimidated by cookies. I mean, cakes? No problem. Pies? Bring ’em on! But cookies? They always seemed so…fussy. Until I stumbled upon these Chocolate Thumbprint Cookies. Seriously, these are total game-changers, even for a slightly chaotic baker like myself!

The smell alone will transport you back to childhood! Remember that amazing, chocolatey aroma wafting from Grandma’s kitchen? That’s *exactly* what you get with these. And the best part? They are SO easy to make. I promise. Even your little ones can get involved. Plus, you can customize them with any jam you like! Raspberry? Apricot? Go wild! Trust me; these Chocolate Thumbprint Cookies will become your new go-to recipe. They are a classic for a reason!

Why You’ll Love These Chocolate Thumbprint Cookies

Okay, let’s cut to the chase. Why *should* you spend your precious time making these Chocolate Thumbprint Cookies? Here’s the lowdown:

**Easy peasy!** Seriously, if I can make ’em, you *definitely* can.
**Chocolatey goodness:** That rich, deep chocolate flavor? Irresistible.
**Jam-packed fun:** Okay, bad pun, but you get the idea! Use any jam you fancy, making them totally *yours*.
**Perfect for any occasion:** From bake sales to fancy tea parties, they’re always a hit.
**They’re just plain FUN!** I mean, who doesn’t love squishing their thumb into cookie dough?

Ingredients for Chocolate Thumbprint Cookies

Alright, let’s gather our goodies! Don’t worry, you probably already have most of this stuff in your pantry. Here’s what you’ll need to whip up a batch of these amazing Chocolate Thumbprint Cookies:

1 cup (that’s 2 sticks!) of unsalted butter, and it *needs* to be softened (I leave mine out for about an hour). Seriously, don’t try to use it straight from the fridge!
1 cup of granulated sugar – plain ol’ white sugar works perfectly here.
1 teaspoon of vanilla extract. The real stuff, please! It makes a difference, trust me.
2 cups of all-purpose flour. Just the regular kind.
½ cup of unsweetened cocoa powder. For that deep, dark chocolate flavor! I like using a good quality one, if I have it.
¼ teaspoon of salt. Don’t skip this! It balances the sweetness.
½ cup of your *favorite* jam, whatever flavor makes your heart sing! I’m partial to raspberry, myself.

How to Make Chocolate Thumbprint Cookies: Step-by-Step

Okay, here comes the fun part! Time to turn these ingredients into delicious Chocolate Thumbprint Cookies! Don’t worry, I’ll walk you through every step. Get ready, get set, BAKE!

First things first: **Preheat your oven to 375°F (that’s 190°C)**. Trust me, you *don’t* want to skip this. A preheated oven is key for even baking. While that’s heating up…
**Cream together the butter and sugar.** Grab a large bowl (or use your stand mixer, if you’re fancy!). Mix the softened butter and sugar until it’s light and fluffy. This usually takes a few minutes. You want it to look like whipped frosting, almost! Beat in that vanilla extract, too.
**Whisk together the dry ingredients.** In a *separate* bowl, whisk together the flour, cocoa powder, and salt. This makes sure everything is evenly distributed, so you don’t get pockets of cocoa or salt in your cookies. Nobody wants that!
**Gradually add the dry ingredients to the wet ingredients.** This is important! Don’t just dump the flour mixture in all at once – you’ll end up with a cloud of flour (and a mess!). Add it gradually, mixing until *just* combined. You wanna stop mixing as soon as you don’t see streaks of flour. Overmixing = tough cookies! And nobody wants tough Chocolate Thumbprint Cookies.
**Roll the dough into balls.** Roll the dough into 1-inch balls. They don’t have to be perfect, but try to keep them roughly the same size so they bake evenly. Place them on ungreased baking sheets. You can use parchment paper if you’re worried about them sticking!
**Make the thumbprints!** This is where the “thumbprint” part comes in, duh! Use your thumb (or a small spoon, if you prefer) to make an indentation in the center of each cookie. Don’t go *too* deep, or the jam will overflow. But don’t be shy, either! This is where your jam will go.
**Fill ’em up with jam!** Now, fill each indentation with about ¼ teaspoon of your favorite jam. Don’t overfill, or it will bubble over and make a sticky mess. But don’t skimp, either! This is what makes these Chocolate Thumbprint Cookies so good!
**Bake for 8-10 minutes.** Pop those cookies in the preheated oven and bake for 8-10 minutes, or just until the edges are set. Keep a close eye on them – you don’t want them to burn! The bottoms should look set and not shiny.
**Cool (if you can wait!).** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. I know, it’s tempting to eat them right away, but they’ll be much easier to handle once they’ve cooled a bit. Plus, the jam will set up properly so it isn’t too gooey.

Tips for Perfect Chocolate Thumbprint Cookies

Want to take your Chocolate Thumbprint Cookies from good to *amazing*? I’ve got a few tricks up my sleeve that I’m happy to share! These are things I’ve learned from, uh, *experience* (aka, a couple of cookie fails!).

**Chill out (the dough, that is!):** If your dough is too soft, chill it in the fridge for about 30 minutes before rolling. This really helps prevent the cookies from spreading too thin.
**Don’t overbake!** I can’t stress this enough! Slightly underbaked cookies are way better than dry, crumbly ones. Err on the side of caution!
**Egg Wash Trick:** Before baking, brush the cookies *very* gently with a lightly beaten egg white. This gives them a bakery style shine and a slight crackly top.
**Jam Smart:** Use a good quality jam! It really does make a difference. And if your jam is too thick, warm it up slightly in the microwave to make it easier to spoon into the thumbprints!

Variations for Your Chocolate Thumbprint Cookies

Okay, so you’ve mastered the basic Chocolate Thumbprint Cookie recipe (go you!). But what if you’re feeling a little…adventurous? Well, good news! These cookies are *begging* for you to put your own spin on them! Here are a few ideas to get your creative juices flowing:

**Chocolate Overload:** Use dark chocolate cocoa powder AND add chocolate chips to the dough. Hello, double chocolate heaven!
**Spice It Up:** Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor. Perfect for the holidays!
**Extract Experiment:** Swap out the vanilla extract for almond extract, orange extract, or even peppermint extract. Talk about a flavor explosion!
**Filling Fun:** Not a jam fan? No problem! Use Nutella, peanut butter, caramel, or even a dollop of cream cheese frosting. The possibilities are endless!

Storing Your Chocolate Thumbprint Cookies

Alright, you’ve baked up a storm of these delicious Chocolate Thumbprint Cookies! Now, how do you keep ’em fresh and tasty? Here’s the scoop:

For short-term storage (like, if you’re planning to devour them within a few days!), just pop them in an airtight container at room temperature. They should stay yummy for about 3-4 days. But let’s be real, they probably won’t last that long! If you wanna keep them longer, freezing is your friend! Just put them in a freezer-safe container, or a zip-top bag, and they’ll be good for up to 2-3 months. When you’re ready to eat them, just thaw them at room temperature. Easy peasy!

Frequently Asked Questions About Chocolate Thumbprint Cookies

Got questions about making (or eating!) these Chocolate Thumbprint Cookies? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked – plus my tried-and-true solutions!

Can I use different types of jam in these cookies?

Absolutely! That’s the beauty of these Chocolate Thumbprint Cookies – they’re totally customizable! Raspberry and apricot are my personal faves, but you can use any flavor you like. Just make sure it’s a good-quality jam that you enjoy eating!

How long do these cookies last?

At room temperature, these Chocolate Thumbprint Cookies will stay fresh for about 3-4 days in an airtight container. But, honestly, in my house, they disappear *way* before that! If you want them to last longer, freezing is the way to go!

Can I freeze the dough for these Chocolate Thumbprint Cookies?

You bet! Freezing the dough is a great way to get ahead. Just roll the dough into balls, make the thumbprints, and then freeze them on a baking sheet until solid. Then, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). Be sure you add the jam *after* baking. So easy!

My cookies are spreading too much! What am I doing wrong?

Ah, the dreaded spreading cookie! This usually happens if the butter is too warm, or if you don’t chill the dough enough. Make sure your butter is softened, not melted, and pop that dough in the fridge for at least 30 minutes before rolling!

Estimated Nutritional Information for Chocolate Thumbprint Cookies

Okay, so here’s the nitty-gritty! Below you’ll find the *estimated* nutritional info for one of these Chocolate Thumbprint Cookies. Keep in mind that this is just a rough guide – it’ll vary depending on the exact ingredients you use (especially the jam!). Think calories, fat, protein, carbs…the whole shebang!

Enjoyed This Chocolate Thumbprint Cookies Recipe? Rate It!

Hey, did you have a blast making these Chocolate Thumbprint Cookies? I sure hope so! If you loved ’em as much as I do, please leave a rating and a comment below! Your feedback helps other bakers find this recipe and gives me a warm fuzzy feeling! Thanks a bunch!