Fudgy, crackled chocolate cookies filled with silky vanilla cream and topped with delicate dark chocolate shavings. These decadent thumbprint cookies are rich, indulgent, and perfect for festive gatherings or an elegant dessert platter.
Why You’ll Love This Recipe
Chocolate Thumbprint Cookies with Vanilla Cream offer the perfect balance of textures and flavors. The deep, cocoa-rich cookie base contrasts beautifully with the light, creamy vanilla filling. These cookies are not only visually stunning but also incredibly satisfying to eat. Whether you’re baking for a holiday tray, a party, or simply treating yourself, these cookies deliver a luxurious bite-sized dessert that will leave a lasting impression.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Vanilla Cream Filling:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Dark chocolate shavings or curls
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the baking sheet and use your thumb or the back of a spoon to gently press a well into the center of each.
- Bake for 8–10 minutes, until the edges are set. The centers may puff slightly—remove and gently press the centers again if needed. Let cool completely.
- For the filling, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Spoon or pipe the filling into each cookie center.
- Garnish with dark chocolate shavings and refrigerate for 10 minutes to allow the filling to set before serving.
Servings and timing
This recipe makes approximately 24 cookies.
Prep time: 20 minutes
Bake time: 10 minutes
Total time: 30 minutes (plus 10 minutes chill time)
Servings: 24 cookies
Variations
- Peppermint twist: Add 1/4 teaspoon peppermint extract to the filling for a festive flavor.
- Mocha version: Mix 1 teaspoon of instant espresso powder into the cookie dough for a coffee-infused base.
- Fruit filling: Replace the cream filling with raspberry jam or cherry preserves for a fruity alternative.
- Nutty finish: Sprinkle crushed hazelnuts or almonds over the cream filling before the chocolate garnish.
- White chocolate garnish: Use white chocolate curls or a drizzle for a striking contrast.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cookies can be frozen (without the filling) for up to 2 months. Thaw and fill before serving.
- Reheating: Not recommended for these cookies, as reheating can affect the texture of the cream filling.
FAQs
Can I make the dough ahead of time?
Yes, the cookie dough can be made in advance and refrigerated for up to 48 hours before baking.
How do I keep the filling from melting?
Ensure the cookies are completely cooled before adding the filling, and refrigerate briefly to help the cream set.
Can I freeze the filled cookies?
It is best to freeze the cookies without filling. Add the vanilla cream after thawing for the best texture and appearance.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder. Avoid Dutch-processed cocoa unless specifically called for, as it may affect the rise and texture.
Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but you may substitute margarine in a pinch, though results may vary.
What piping tip should I use for the filling?
A small round tip works best for precision, but you can also spoon the filling directly into the centers.
Can I double the recipe?
Yes, this recipe doubles well if you are baking for a larger crowd.
How do I prevent the cookies from cracking?
Some cracks are normal and add character. To minimize cracking, avoid overbaking and press the centers gently.
Are these cookies overly sweet?
They are well balanced. The slightly bitter cocoa pairs beautifully with the mild sweetness of the cream filling.
Can I use flavored cream cheese?
Yes, but use caution as it may alter the flavor profile significantly. Stick with vanilla or lightly flavored options for best results.
Conclusion
Chocolate Thumbprint Cookies with Vanilla Cream are a show-stopping treat that combine rich chocolate flavor with a smooth, creamy filling. These cookies are elegant, flavorful, and just the right size for indulging. Whether for a holiday dessert table or a cozy weekend baking session, they bring joy in every bite. Simple to make yet impressively delicious, they’re sure to become a seasonal favorite.
Print
Chocolate Thumbprint Cookies with Vanilla Cream
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fudgy chocolate thumbprint cookies filled with creamy vanilla filling and topped with dark chocolate shavings. A rich and elegant treat perfect for holidays or special occasions.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Vanilla Cream Filling:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For Garnish:
- Dark chocolate shavings or curls
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop tablespoon-sized portions and roll into balls. Place on baking sheet and use your thumb or the back of a spoon to gently press a well into the center of each.
- Bake for 8–10 minutes, until edges are set. Centers may puff slightly. Remove and gently press the centers again if needed. Let cool completely.
- For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spoon or pipe the filling into each cookie center.
- Garnish with dark chocolate shavings. Refrigerate for 10 minutes to set before serving.
Notes
- Ensure cookies are fully cooled before filling to prevent the cream from melting.
- You can use a piping bag for neater cream filling presentation.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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