Chocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe
Introduction
Chocolate Thumbprint Cookies are delightful little treats with a buttery base and a rich hot fudge center. These festive cookies are finished with colorful sprinkles, making them perfect for holidays or any special occasion.
Ingredients
- 1 cup cold butter (cubed)
- 2/3 cup white sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/3 cup hot fudge
- Christmas sprinkles
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin with non-stick spray to prepare for baking.
- Step 2: In the bowl of your mixer, combine the cold butter, sugar, and vanilla extract. Beat in the egg yolks until the mixture is light and fluffy.
- Step 3: Add the all-purpose flour to the mixture and continue mixing until the dough comes together.
- Step 4: Using a small cookie scoop, portion out the dough and press it firmly into each well of the prepared muffin tin.
- Step 5: Bake the dough cups for 12 minutes until lightly golden.
- Step 6: Immediately after baking, use the rounded handle of a wooden spoon to press wells into the center of each cookie cup. Let the cookies cool for 5 minutes, then carefully run a butterknife around the edges to loosen them from the pan.
- Step 7: Allow the cookies to cool in the pan for another 20 minutes before gently removing them to a cooling rack or sheet pan.
- Step 8: Warm the hot fudge in the microwave until it is pourable. Use a spoon to fill each cookie well with the fudge.
- Step 9: Top each filled cookie with Christmas sprinkles for a festive touch.
- Step 10: Let the cookies cool for at least 1 hour to allow the hot fudge to set properly.
Tips & Variations
- For a different flavor, try filling the cookies with caramel or peanut butter instead of hot fudge.
- Chill the dough for 30 minutes before pressing it into the muffin tin to help it hold its shape better during baking.
- If you don’t have a mini muffin tin, you can shape the dough into balls and make the indentations on a baking sheet, but baking time may need adjustment.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat slightly before serving to soften the fudge filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce or omit any added salt in the recipe to avoid an overly salty cookie.
How do I prevent the cookies from sticking to the muffin tin?
Spraying the muffin tin with a non-stick spray is usually sufficient. You can also lightly flour the tins or use silicone mini muffin molds to make removal easier.
PrintChocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe
Delight in these festive Chocolate Thumbprint Cookies featuring buttery mini cookie cups filled with rich, warm hot fudge and topped with colorful Christmas sprinkles. Perfectly baked with a soft, tender texture and a luscious chocolate center, they make a charming holiday treat that’s both fun to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 mini cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup cold butter, cubed
- 2/3 cup white sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
Filling and Topping
- 1/3 cup hot fudge
- Christmas sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a mini muffin tin generously with non-stick spray to ensure easy removal of the cookies after baking.
- Mix Butter, Sugar, and Vanilla: In the bowl of a stand mixer, combine the cold cubed butter, white sugar, and vanilla extract. Beat the mixture until creamy and well combined.
- Add Egg Yolks: Incorporate the two egg yolks into the mixture, beating until the batter becomes light and fluffy, which helps provide a tender texture to the cookies.
- Incorporate Flour: Gradually mix in the all-purpose flour until the dough begins to come together, forming a soft but manageable consistency.
- Scoop and Shape Dough: Use a small cookie scoop to portion the dough evenly, pressing each portion firmly into the wells of the mini muffin tin to create a cup shape perfect for holding the filling.
- Bake the Cookie Cups: Bake the dough in the preheated oven for about 12 minutes until the edges are set and slightly golden.
- Create Wells in Cookies: Immediately after baking, use the rounded handle of a wooden spoon to gently press down into each cookie cup, forming a well for the filling. Allow the cookies to cool for 5 minutes in the pan.
- Release Cookies from Pan: Carefully run a butter knife around the edges of each cookie cup to loosen them from the muffin tin, then let them cool in the pan for an additional 20 minutes before transferring to a cooling rack or sheet pan.
- Warm and Fill: Warm the hot fudge in the microwave until it is pourable but not too hot. Spoon the warm fudge into each cookie cup, filling the wells generously.
- Add Sprinkles: Top each filled cookie with festive Christmas sprinkles to add color and holiday cheer.
- Set the Filling: Allow the cookies to cool for about 1 hour so the hot fudge can firm up and set properly before serving.
Notes
- Ensure the butter is cold when starting to achieve a tender, flaky texture.
- If hot fudge is too thick, warm it gently in short bursts in the microwave to achieve a pourable consistency.
- Press the dough evenly into the muffin tin to avoid cracks and ensure uniform baking.
- Use a sharp butter knife to carefully loosen the cookies to avoid breaking them.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: chocolate thumbprint cookies, holiday cookies, mini cookies, hot fudge filled cookies, Christmas cookies, festive desserts
