Chocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe

Introduction

Chocolate Thumbprint Cookies are a delightful treat combining buttery, soft cookie cups filled with rich hot fudge and finished with festive sprinkles. These little bites are perfect for holidays or anytime you want a sweet, chocolaty indulgence.

Ingredients

• 1 cup cold butter (cubed)
• 2/3 cup white sugar
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/3 cup hot fudge
• Christmas sprinkles

Instructions

1. Step 1: Preheat oven to 350 degrees F. Spray a mini muffin tin with non-stick spray.
2. Step 2: In the bowl of a mixer, add cold butter, sugar, and vanilla. Beat in the egg yolks until the mixture is light and fluffy.
3. Step 3: Mix in the flour and continue mixing until the dough comes together.
4. Step 4: Use a small cookie scoop to portion dough and press it into the wells of the muffin tin.
5. Step 5: Bake for 12 minutes.
6. Step 6: Press the rounded handle of a wooden spoon into each cookie cup to create a well. Let cool for 5 minutes, then gently run a butterknife around the edges to help release the cookies from the pan.
7. Step 7: Let the cookies cool in the pan for 20 minutes, then carefully remove and place on a cooling rack or sheet pan.
8. Step 8: Warm the hot fudge in the microwave until pourable, then spoon it into each cookie well.
9. Step 9: Sprinkle Christmas sprinkles on top of the filled cookies.
10. Step 10: Allow the cookies to cool for 1 hour for the fudge to set before serving.

Tips & Variations

• For an extra festive touch, try using colored sugar or different holiday-themed sprinkles.
• If you prefer, substitute hot fudge with your favorite chocolate ganache or jam for variety.
• Make sure your butter is cold to create a tender, flaky texture in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to a week. Let refrigerated cookies come to room temperature before serving for the best texture, or warm slightly to soften the fudge filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized muffin tins instead of mini ones?

Yes, but baking time may need to be increased. Check the cookies regularly and bake until edges are lightly golden and the dough is set.

What can I do if I don’t have hot fudge on hand?

You can substitute with chocolate ganache, chocolate syrup, or even fruit preserves for a different but delicious filling.

Chocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe

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★★★★★

4.8 from 90 reviews

• Author: Isabella
• Total Time: 1 hour 32 minutes
• Yield: 24 mini cookies 1x

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Description

These Chocolate Thumbprint Cookies feature a tender buttery base with a rich hot fudge filling and festive Christmas sprinkles. Perfect for holiday gatherings, they are baked in a mini muffin tin to create adorable, bite-sized treats that are both delicious and visually appealing.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup cold butter, cubed
• 2/3 cup white sugar
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour

Filling & Decoration

• 1/3 cup hot fudge
• Christmas sprinkles

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a mini muffin tin thoroughly with non-stick spray to prevent the cookies from sticking.
2. Mix Wet Ingredients: In the bowl of a mixer, combine the cold cubed butter, white sugar, and vanilla extract. Beat in the egg yolks until the mixture is light and fluffy, ensuring a smooth and creamy texture.
3. Add Flour: Gradually mix in the all-purpose flour, continuing to mix until the dough just comes together to form a cohesive ball.
4. Form Cookie Cups: Use a small cookie scoop to portion out the dough. Press each portion firmly into the wells of the muffin tin, shaping it into little cups.
5. Bake the Cookies: Place the muffin tin in the preheated oven and bake the cookie dough cups for 12 minutes, or until the edges turn lightly golden.
6. Create Wells: Immediately after baking, use the rounded handle of a wooden spoon to press down and create wells in each cookie. Let them cool in the pan for 5 minutes. Carefully run a butterknife around each cookie’s edges to loosen them from the pan.
7. Cool Cookies: Allow the cookie cups to continue cooling in the pan for an additional 20 minutes, then gently remove them and place on a cooling rack or baking sheet.
8. Warm the Filling: Warm the hot fudge in the microwave in short bursts until it is pourable but not hot.
9. Fill the Cookies: Spoon the warmed hot fudge into each cooled cookie cup, filling the wells evenly.
10. Add Sprinkles and Set: Top each filled cookie with festive Christmas sprinkles. Let the cookies cool for about 1 hour to allow the hot fudge filling to set before serving.

Notes

• Be sure to keep the butter cold for a tender, flaky cookie texture.
• If you don’t have a mini muffin tin, you can shape the dough into balls and create wells on a baking sheet, but baking times and shapes will vary.
• Letting the fudge set ensures the filling won’t be too runny when bitten into.
• Use festive sprinkles to customize for holidays or special occasions.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Thumbprint Cookies, holiday cookies, mini chocolate cookies, hot fudge cookies, festive desserts