Easy shortbread cookies with a chocolate puddle and almond. These Chocolate Almond Thumbprint Cookies are simple and elegant for your cookie plate!
One thing I love to do when baking is to take little pieces and parts of different recipes and making them into a new one. Pair sugar cookies with a puddle of chocolate and an almond? Why not? It’s not an life changing discovery, but such a delicious flavor combination and a cute little cookie treat.
What are Thumbprint Cookies?
Thumbprint cookies are an easy “filled” cookie that gets its name from the “thumbsize indent” in the cookie which holds anything from chocolate to jam. Once you have the cookie dough, use your thumb (or a teaspoon) to press an indent or well in the center of the cookie dough. Then, depending on your recipe, you’ll bake them either before or after filling the cookies.
How to Make Thumbprint Cookies
This thumbprint cookie recipes starts with an easy sugar cookie dough. You’ll just need flour and salt whisked together in one bowl. In another bowl you’ll cream together butter, sugar, egg, and vanilla. Mix the dry ingredients into the wet ingredients until you get a cookie dough.
Roll the cookie dough into about 15 balls and place them on a parchment lined baking sheet. Use your thumb or a teaspoon to make an indent in the center of the cookie.
For this recipe, at this point you’ll freeze the cookies for 30 minutes before baking. This helps ensure the cookies keep their shape and don’t spread too much.
Bake the cookies and immediately after they come out of the oven, use a teaspoon to press the cookie again to make sure there is a nice “well” to hold the chocolate.
Allow the cookies to cool on a wire rack.
How to Melt Chocolate Chips
We’ve found the easiest way to melt a small amount of chocolate chips is to place them in a microwave safe bowl. Heat them for 1 minute, then stir them well. Continue to heat them in 10-15 second intervals, stirring between each heating time. Be careful not to get impatient and microwave them for too long or they will burn. And if chocolate burns in the microwave, it seizes up and there is no recovering it.
Heat and stir until the chocolate is smooth.
Fill the Thumbprint Cookies
There are two ways to fill the thumbprint cookies:
- Use a spoon and place a small amount of chocolate in the center of the cookie.
- Pour the melted chocolate into a zippered bag, seal it, then cut the very tip off 1 corner of the bag and carefully “pipe” the chocolate into the center of the cookie.
We’ve done it both ways so just choose whichever way you think will work best!
Can thumbprint cookies be frozen?
Yes! Allow the chocolate to set, then wrap them in a zippered gallon size bag. Wrap them again in a second bag or place them in a plastic container to seal them again.
It’s important to defrost cookies in the original container to keep them fresh. Don’t be tempted to unpackage the cookies until they are completely thawed. This will ensure the moisture stays in the cookies.
How long do cookies last in the freezer?
If cookies are wrapped correctly, they’ll last about 3 months in the freezer.
Other Cookie Recipes
- Mexican Wedding Cookies
- Ricotta Cookies
- Almond Sugar Cookies
- Peanut Butter Thumbprint Cookies
- Peanut Butter Chocolate Chip Cookies
TOOLS TO MAKE COOKIES
- Silpat: For all of your non-stick, cookie-making needs. You can use parchment paper or these non-stick mats. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
Chocolate Almond Thumbprint Cookies
- 1 1/4 cup plus 2 tablespoons all-purpose flour
- pinch salt
- 1/2 cup butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 15 whole almonds
- Line a cookie sheet with parchment paper or a non-stick baking mat and set aside.
- In a medium-sized bowl, whisk together the flour and salt. Set aside.
- In another bowl, beat butter and sugar using an electric mixer. Once creamy, add the egg and vanilla extract.
- Slowly add dry ingredients into the wet ingredients. mix until cookie dough is formed.
- Roll dough into 1 inch balls and place on lined baking sheet, about two inches apart from one another.
- Use a teaspoon to indent the center of each cookie. Place in freezer for about 30 minutes and preheat your oven to 350 degrees Fahrenheit.
- Bake for 13 to 15 minutes. Do not let the edges get brown.
- Using a tablespoon while the cookies are hot, press on each indent just to make them deeper and larger.
- Allow the cookies to cool completely on a wire rack.
- To melt the chocolate chips, place them in a microwave safe bowl and heat for 60 seconds. Stir the chocolate and heat in 15 second intervals, stirring between each time, until the chocolate is completely melted and smooth. and add indentation of each cookie. Top with one almond. Enjoy!
- Use a spoon to put a dollop of chocolate on the cookie. (Or pour the chocolate into a zippered bag and snip the corner to pipe the chocolate on the cookie.)
- Immediately plate an almond in the center of the chocolate.
- Allow the chocolate to set, then store the cookies in an airtight container.