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Chocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe

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★★★★★

4.9 from 105 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Flour: Gradually mix in the all-purpose flour until the dough begins to come together, forming a soft but manageable consistency.
  5. 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.
  6. Bake the Cookie Cups: Bake the dough in the preheated oven for about 12 minutes until the edges are set and slightly golden.
  7. 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.
  8. 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.
  9. 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.
  10. Add Sprinkles: Top each filled cookie with festive Christmas sprinkles to add color and holiday cheer.
  11. 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

Find it online: https://flavorsbymaya.com/chocolate-thumbprint-cookies-with-hot-fudge-and-sprinkles-recipe/