Many Christmas cookie recipes contain some sort of chocolate. Whether that be chocolate chips, melted bars of chocolate, squares or baking disks. The varieties and combinations are endless and what makes the difference between an okay cookie recipe and a great cookie recipe. 

Wanting to get a head start on my Christmas baking I made a batch of these chocolate delights. The original recipe had the cookies much larger. I thought if you made them smaller, you could have more than one! They are a wonderful combination of cocoa and melted chocolate. 

To change it up, you could fill the centre with a white chocolate filling, melted colour chocolate disks, flavoured chocolate chips or drizzle melted chocolate over the final cookie. 

They turned out great and are a new favourite of mine. Both my husband and daughter give them two thumbs up! Needless to say they did not make it to Christmas! 

Mini Chocolate Thumbprints

  • 1 cup plus 2 & 1/2 tbsp flour
  • 1/4 cup cocoa
  • 3/4 cup butter
  • 1/2 cup icing sugar
  • 1 tsp vanilla 
  • 1/4 tsp salt  

Chocolate Filling

  • 3/4 cup chocolate chips
  • 3 tbsp butter, chopped
  • 1/4 tsp peppermint extract (optional)

Sift flour and cocoa in a medium bowl. Cream butter and sugar in mixer. Add vanilla and salt and beat until smooth. Add flour mixture and mix on low until soft dough forms. Refrigerate for an hour. Preheat oven to 350°F. Roll into small 1 teaspoon size balls and place 2 inches apart on baking sheets.

Make an indent in each ball using the end of a wooden spoon. I used a fondue skewer. Bake until top of cookie looks dry, approx. 8 minutes. When you take them out of the oven re-indent the cookies before they cool. 

To make the filling: Place chocolate and butter in a large microwave safe bowl. Heat at 30 second intervals, stirring in between. Allow to cool slightly. Stir in the peppermint extract at this stage if you ar using it. 

When cookies are cool fill with chocolate filling. I used a decorating bag, filled it with the melted chocolate and placed a round tip on the bag. Add sprinkles before the chocolate sets.

These are just the right combination and size of treat. And who doesn’t love chocolate! These also freeze well. Make them now and take them out Christmas Eve. Just be sure to place them in an airtight container with wax paper between the layers. 

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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!