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Hot Chocolate Thumbprint Cookies Recipe

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4 from 4 reviews

Indulge in these decadent Hot Chocolate Thumbprint Cookies, featuring a rich cocoa-infused dough with a luscious dark chocolate and cream filling. Topped with dehydrated marshmallows and a dusting of cocoa powder, these cookies offer a delightful twist on a classic treat, perfect for chocolate lovers seeking a cozy, sophisticated dessert.

Ingredients

Cookie Dough

  • 2 oz (56g) bittersweet chocolate (70% cocoa)
  • 1 cup (142g) all-purpose flour
  • ¼ cup (21g) cocoa powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • ½ tsp pure vanilla extract
  • Pinch of salt

Filling and Topping

  • 5 ½ oz (156g) dark chocolate, chopped
  • ⅓ cup plus 1 tbsp (90ml) 35% whipping cream
  • Dehydrated marshmallows (for topping)
  • Cocoa powder (for dusting)

Instructions

  1. Make the cookie dough: Melt the bittersweet chocolate gently using a heatproof bowl over simmering water or microwave in short bursts with frequent stirring. Set aside to cool slightly.
  2. Mix dry ingredients: Sift together flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to blend evenly.
  3. Cream butter and sugar: In a large bowl, use a wooden spoon or rubber spatula to cream softened butter and sugar until light and fluffy. Mix in egg yolk and vanilla extract. Stir in the melted chocolate.
  4. Combine dough: Fold the flour mixture into the wet ingredients just until incorporated, being careful not to overmix.
  5. Chill dough: Form the dough into an 11 to 12-inch log, wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes.
  6. Preheat oven and prepare trays: Set oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  7. Shape cookies: Slice chilled dough into 16 equal portions. Roll each into a smooth ball and place on baking sheets spaced about 2 inches apart. Use your thumb or a dowel (like the back of a wooden spoon) to press a deep indent into each cookie, moving the tool to widen the cavity. Patch any cracks with your fingers.
  8. Chill shaped dough: Refrigerate the shaped dough balls on the baking sheets for 20 minutes before baking. Optionally, chill all dough on one sheet and transfer to separate sheets before baking.
  9. Bake: Bake the cookies for 10-12 minutes. After removing from oven, transfer sheets to wire racks and gently press the centers again with a ¼ tsp spoon to reinforce the indentations.
  10. Cool cookies: Allow cookies to cool completely on the trays as they are delicate when warm.
  11. Prepare filling: Place chopped dark chocolate in a small bowl. Heat whipping cream until simmering, either in a microwave or on the stovetop, then pour over the chocolate. Cover and let sit for 2 minutes. Stir gently starting from the center in concentric circles until smooth and glossy.
  12. Fill and garnish: Spoon the chocolate filling into each cookie’s cavity. Top with dehydrated marshmallows and dust lightly with cocoa powder.
  13. Serve: Enjoy these rich and decadent hot chocolate thumbprint cookies as a perfect treat for cozy occasions.

Notes

  • Use high-quality bittersweet chocolate (70% cocoa) for the best flavor intensity in the dough.
  • Chilling the dough solidifies the butter and chocolate, helping the cookies keep their shape during baking.
  • Press indents both before and after baking for well-defined filling wells.
  • Decorate with dehydrated marshmallows for a fun, visually appealing, and thematic topping.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well—freeze after baking and filling for up to a month.

Find it online: https://dishcooks.com/hot-chocolate-thumbprint-cookies-recipe/