While the Northeast is getting pounded by snow (3 feet of snow?!), us Midwesterners have been lucky enough to be experiencing nicer weather. It was on one of these sunny days, with the snow melting, that I decided to finally buckle down and bake these beautiful thumbprint cookies I pinned from Brown Eyed Baker. They consist of a crisp shortbread base, and are topped with a luscious chocolate filling. They’re husband and kiddo approved, so I’m sure you’ll approve too 😉
Chocolate Thumbprint Cookies
Yield: 1 ½ Dozen Cookies
- ½ cup + 2 tablespoons unsalted butter, at room temperature, divided
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 ¼ cup all-purpose flour
- 1/3 cup semi-sweet chocolate chips
- ¾ teaspoon corn syrup
Preheat oven to 350°F and set aside an ungreased baking sheet.
In a bowl, cream together ½ cup butter, powdered sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Add flour and beat on medium speed until completely incorporated.
Using heaping teaspoons, form small balls out of the dough and place on baking sheet spaced at least 1-inch apart. Bake for 10 minutes, remove from oven, and make an indentation in the center of each cookie. Return to oven and continue baking for 7 to 9 more minutes, or until light brown on the edges. Cool on a wire rack.
Make chocolate filling by combining 2 tablespoons butter, chocolate chips, and corn syrup in a bowl set over simmering water. Stir occasionally until completely melted and smooth. Cool slightly.
When cookies have completely cooled, use a spoon to fill the indentations with chocolate filling. Allow chocolate to set before storing in an airtight container.