Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

 

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Chocolate Thumbprint Cookies

Ingredients

  • 2/3 cup sugar
  • 1/2 cup butter or margarine 1 stick, softened
  • 1 cup nuts chopped
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg separated
  • 1/3 cup HERSHEY'S Cocoa
  • VANILLA FILLING recipe follows
  • 26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
  • 1/4 teaspoon salt

Instructions

  1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.
  2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.
  3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. Makes about 24 cookies.
  4. VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

Recipe Notes

Recipe courtesy and reprinted with permission of the Hershey Company