Description
Simple thumbprint cookies filled with smooth milk chocolate! This recipes is easy and only takes 30 minutes to make! Makes 22 cookies
Ingredients
Units
Scale
- 3/4 cup plus 2 tbsp(95 g) all-purpose flour
- 1/4 cup (24 g) almond meal*
- 2 tbsp (16 g) cornstarch
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk chocolate chips
- 1/4 tsp coconut oil
- sprinkles for decorating (optional)
Instructions
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together flour, almond meal, cornstarch, and salt. Set aside
- In a large mixing bowl, cream butter and powdered sugar until pale, white and fluffy. This will take about 3 minutes. Add vanilla and mix until well incorporated. Using a spatula, mix in the dry ingredients until you have a dough.
- Take a tablespoon and a half amount of dough and roll it into a ball. Place all your cookie dough balls onto the parchment-lined baking sheet 2 inches apart. Use the back of a 1/4 tsp (or your thumb!) to press the middle of each dough ball down to create an indentation.
- Bake for 13-15 minutes, don’t let the cookies brown too much. Use the back of a 1/4 tsp to gently press down any indentations that might have puffed up during baking.
- While the cookies are cooling, melt the chocolate. Add the chocolate and coconut oil in a microwave-safe bowl and microwave for 1 minute, mixing every 15 seconds. Once melted, spoon the chocolate into a piping bag or a sandwich bag. Cut off a small tip and pipe the chocolate into each indentation on the cookies. Decorate with sprinkles and allow time for the chocolate to set.
Notes
If you don’t have almond meal, just use a total of 1 cup of all-purpose flour.
- Prep Time: 8 mins
- Cook Time: 13 mins
- Category: Dessert
- Cuisine: American
