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Chocolate Thumbprint Cookies
Nb persons: 0
Yield: 20
Preparation time:
Total time:
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| Servings: | |
| about 20 | cookies |
| Ingredients | |
| 2/3 cup | unsalted butter, softened |
| 1/2 cup | sugar |
| 1/4 cup | unsweetened dark cocoa powder |
| 1/4 teaspoon | baking soda |
| 1/8 teaspoon | salt |
| 1 | egg |
| 1-1/4 C | flour |
| 1 teaspoon | vanilla |
| 3/4 cup | chocolate or multicolor sprinkles, (or both!!!) |
| 20 | (or however many cookies you end up with….) milk chocolate kisses, unwrapped |
Instructions
1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat butter on medium-high speed for 30 seconds.
3. Add sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
4. Beat in egg and vanilla until combined.
5. Beat in the flour.
6. Your dough should be at ball-rolling consistency at this point. If it’s not, let it chill in the refrigerator for a while to firm up a little.
7. Once easily handled, roll dough into 1-inch balls.
8. Roll balls in sprinkles to coat.
9. Place balls 2 inches apart on your lined cookie sheets, and, using your thumb, make an indentation in the center of each cookie. (hence, thumbprint cookies…..:) )
10. Bake for 7 to 8 minutes or until edges are firm. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool.
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