thumbprint cookies with chocolate and almond
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Chocolate Almond Thumbprint Cookies

Easy shortbread cookies with a chocolate puddle and almond. These Chocolate Almond Thumbprint Cookies are simple and elegant for your cookie plate!
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: best sugar cookies, chocolate almond cookies, christmas cookies, thumbprint cookies
Servings: 15
Calories: 202kcal
Author: Julie Clark


  • 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.


Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 67mg | Potassium: 22mg | Sugar: 17g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.7mg