Chocolate cookie dough is rolled in nuts and finished with buttercream and milk chocolate kisses to make thick, chewy Chocolate Cream Thumbprint Cookies.
I love thumbprint cookies because they’re endlessly adaptable. These chocolate cream thumbprints use a dense, chewy chocolate cookie base rolled in chopped nuts, then topped with a dab of smooth buttercream and a milk chocolate kiss. While seasonal flavors of kisses are a fun option, the classic milk chocolate works perfectly here and lets the buttercream shine beneath the chocolate.
This cookie base is the same thick chocolate dough used in other thumbprint variations. It bakes up soft and sturdy, making it an ideal canvas for different coatings and fillings. I used chopped cashews for the nut coating here, but you can swap in pecans, walnuts, or any nut you prefer.
For that classic kiss-cookie look, place the milk chocolate kiss in the warm cookie so the bottom melts slightly, then lift it and pipe a small amount of buttercream into the indentation. Return the chocolate kiss to the top so the buttercream is nestled underneath. The brief melt makes the chocolate look slightly glossy and helps everything adhere as the cookies cool.
The combination of crunchy nuts, rich chocolate, and sweet buttercream creates a balanced, irresistible cookie. These thumbprints are easy to make and hold up well—soft in the center with a bit of structure at the edges. They store nicely in an airtight container for several days, making them a great make-ahead treat for gatherings or gift boxes.
Chocolate Cream Thumbprints
Ingredients
- ½ cup (113 g) butter, softened
- ⅔ cup (134 g) granulated sugar
- 1 egg, separated
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour (stir, spoon, & level)
- ⅓ cup (27 g) cocoa powder
- ½ tsp salt
- 1 cup (140 g) chopped cashews (or other nuts)
Buttercream:
- ¾ cup (90 g) powdered sugar
- 1½ Tbsp (21 g) butter, softened
- 1 Tbsp milk
- ½ tsp vanilla extract
- 24 milk chocolate kisses
Instructions
- Cream the butter and sugar together. Add the egg yolk, milk, and vanilla; mix until combined.
- In a separate bowl, whisk together the flour, cocoa, and salt. Add to the butter mixture and mix until combined. Chill the dough in the refrigerator for 1 hour or until firm enough to handle (chilling makes rolling easier).
- Unwrap the chocolate kisses. Prepare the buttercream by whisking powdered sugar, softened butter, milk, and vanilla in a small bowl. Transfer buttercream to a small zip-top bag and snip a corner for piping.
- Form 24 even balls from the chilled dough. Whisk the egg white until foamy. Dip each ball into the egg white, then roll completely in the chopped nuts. Arrange on a prepared baking sheet lined with parchment or a silicone mat.
- Use a ½ teaspoon to make an indentation in the center of each cookie.
- Bake at 350°F (175°C) for 10–12 minutes. Let the cookies cool on the sheet for about 5 minutes before transferring to a cooling rack. Place a milk chocolate kiss in the center of each warm cookie and allow the bottom to soften for 1–2 minutes.
- Lift each kiss, pipe a small amount of buttercream into the center, then replace the kiss on top. Allow cookies to cool completely. Store in an airtight container up to 5 days.
Notes
Sharing this recipe with a link is encouraged and appreciated. Copying and pasting or screenshots of full recipes to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more recipes.
