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
Units
Scale
- 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