Chocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe
Introduction
These Chocolate Thumbprint Cookies are a delightful treat combining buttery, tender cookie cups filled with rich hot fudge and finished with festive sprinkles. Perfect for holiday baking or any time you crave a sweet, chocolatey bite.
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
- Step 1: Preheat the oven to 350 degrees Fahrenheit and spray a mini muffin tin with non-stick spray.
- Step 2: In a mixer bowl, combine the cold butter, sugar, and vanilla extract. Beat in the egg yolks until the mixture is light and fluffy.
- Step 3: Add the flour and mix until the dough comes together smoothly.
- Step 4: Using a small cookie scoop, portion out the dough and press it firmly into the muffin wells to form cookie cups.
- Step 5: Bake the cookie cups for 12 minutes, then remove from the oven.
- Step 6: While the cookies are still warm, press the rounded handle of a wooden spoon into the center of each cookie to form wells. Let cool for 5 minutes, then carefully loosen the edges with a butterknife and let cool in the pan for another 20 minutes.
- Step 7: Gently pop the cookie cups out of the pan and place them on a cooling rack or sheet pan.
- Step 8: Warm the hot fudge in the microwave until pourable. Spoon the fudge into the wells of each cookie cup.
- Step 9: Decorate the tops with Christmas sprinkles and let the fudge set before serving.
Tips & Variations
- Chill the dough briefly if it becomes too soft to handle easily, making it easier to press into the muffin tin.
- Swap hot fudge with your favorite jam or caramel for a different filling flavor.
- Use holiday-themed sprinkles or chopped nuts to add texture and festive appeal.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in a microwave to soften the fudge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use softened butter instead of cold butter?
Cold butter helps create the cookie cup shape and texture, so it’s best to use it cubed and cold as instructed. Softened butter may cause the dough to spread too much.
What can I substitute for hot fudge?
You can use melted chocolate chips, caramel sauce, or fruit preserves as tasty alternatives to hot fudge.
PrintChocolate Thumbprint Cookies with Hot Fudge and Sprinkles Recipe
These Chocolate Thumbprint Cookies are buttery, delicate cookies with a sweet and gooey hot fudge center, perfect for holiday treats or any special occasion. Made with simple ingredients, they feature a crisp outer edge and a soft, chocolatey middle topped with festive sprinkles for a delightful bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 and Topping
- 1/3 cup hot fudge
- Christmas sprinkles
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a mini muffin tin with non-stick spray to ensure the cookies release easily after baking.
- Mix butter, sugar, egg yolks, and vanilla: In the bowl of a stand mixer, combine the cold cubed butter, white sugar, and vanilla extract. Beat in the egg yolks until the mixture is light, fluffy, and well combined, creating a creamy base for the dough.
- Add flour and form dough: Gradually mix in the all-purpose flour, continuing to beat until the dough comes together into a cohesive ball, suitable for shaping.
- Shape cookies in muffin tin: Using a small cookie scoop, portion out the dough and press it evenly into the wells of the prepared mini muffin tin, forming little cups.
- Bake the cookies: Place the muffin tin in the preheated oven and bake for 12 minutes, until the cookies are set and lightly golden on the edges.
- Create wells in cookies: Right after baking, use the rounded handle of a wooden spoon to press into the center of each cookie cup to make wells for the filling. Let them cool inside the pan for 5 minutes, then carefully run a butter knife around the edges to loosen them from the tin.
- Cool cookies fully: Let the cookies continue to cool in the pan for an additional 20 minutes to firm up before removing them.
- Fill with hot fudge: Warm the hot fudge in the microwave just until it becomes pourable but not too hot. Spoon the hot fudge filling carefully into each cookie well, filling them generously.
- Add festive sprinkles: Finally, decorate the tops with Christmas sprinkles while the fudge filling is still soft to add a festive touch. Allow the fudge to set slightly before serving.
Notes
- Be sure to use cold butter to ensure the cookie dough remains tender and flaky.
- If you don’t have a mini muffin tin, you can make thumbprint cookies on a baking sheet, but the shape won’t be as defined.
- Let the cookies cool completely before filling to avoid melting the fudge too much.
- The hot fudge can be substituted with melted chocolate or caramel for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: chocolate thumbprint cookies, holiday cookies, hot fudge cookies, Christmas cookies, buttery cookies, mini muffin tin cookies
