There’s something so special about a bite-sized dessert. It feels like a small, personal indulgence. I often find myself needing a quick and easy treat for a school bake sale, a last-minute get-together, or just to fill the cookie jar. That’s where these mini chocolate thumbprint cookies come in. They are my secret weapon for just about any occasion. This recipe creates the most wonderful little cookies: a buttery, slightly crumbly base that melts in your mouth, with a rich, velvety pool of chocolate right in the center. They look impressive, but I promise they are incredibly simple to make. Let’s roll up our sleeves and bake a batch together!

Quick Recipe

• Preparation Time: 1H5M
• Cooking Time: 12M
• Total Time: 1H17M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 36 mini cookies
• Calories: 58 calories per cookie

Key Takeaways

Why This Recipe Works
Perfectly Portioned: Bite-sized treats that are ideal for parties, cookie exchanges, and gifts.
Simple Pantry Ingredients: You likely have everything you need to make these right now.
Incredibly Versatile: Easily customized with different fillings or festive sprinkles.
Fun for All Ages: A fantastic and easy cookie recipe for getting the kids involved in the kitchen.

The Magic of a Two-Bite Cookie

What makes these mini chocolate thumbprint cookies so beloved in my house? It’s the perfect contrast. You get the crisp, buttery edge of the cookie and the soft, tender center, all leading to that decadent chocolate filling. They are dangerously easy to eat! Their small size makes them fantastic for holiday baking. You can add them to a festive cookie platter, and they won’t overwhelm the other treats. I love packing them into little cellophane bags with a ribbon for a thoughtful, homemade gift. Honestly, they’re the perfect little cookie for when you want something sweet but not too heavy.

What You’ll Need: Ingredients & Tools

The beauty of this recipe is its simplicity. No need to run to a specialty store; these are all kitchen staples.

For the Cookie Dough

• 1 cup All-Purpose Flour: The foundation of our cookie.
• ½ cup Unsalted Butter, softened: Make sure it’s at room temperature! This is the most important tip I can give you. Softened butter creams with the sugar to create air pockets, which gives the cookies a light, tender texture. Cold butter won’t do this.
• ¼ cup Granulated Sugar: For the perfect amount of sweetness.
• 1 Large Egg Yolk: Using just the yolk adds richness and tenderness without making the cookies cakey.
• 1 tsp Vanilla Extract: For that classic, warm cookie flavor.
• ⅛ tsp Salt: A tiny pinch of salt actually makes sweet things taste sweeter! It balances the flavors perfectly.

For the Chocolate Filling

• ½ cup Semi-Sweet Chocolate Chips: The star of the show!
• 3 tbsp Heavy Cream: This is what turns the chocolate into a smooth, pipeable ganache.

Essential Kitchen Tools
Baking Sheets
Parchment Paper
Electric Mixer (Hand or Stand)
Mixing Bowls
Measuring Cups and Spoons
Small Saucepan or Microwave-Safe Bowl

Let’s Get Baking! A Step-by-Step Guide

I’ll walk you through every step. Just follow along, and you’ll have perfect cookies in no time.

Step 1: Make the Cookie Dough

• First things first, preheat your oven to 350∘F (175∘C) and line two baking sheets with parchment paper. Parchment paper is a baker’s best friend—it prevents sticking and makes cleanup a breeze.
• In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. You’ll see the color lighten, which is how you know you’re incorporating that all-important air.
• Next, add the egg yolk and vanilla extract. Beat again until they are just combined. Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.
• Finally, add the flour and salt. Turn the mixer to its lowest speed and mix until the flour is just incorporated. Be careful not to overmix! Overmixing develops gluten, which can make your cookies tough instead of tender. The dough will be soft and a little crumbly.

Step 2: Shape and Bake the Cookies

• Now for the fun part! Roll the dough into small balls, about 1 teaspoon or ¾-inch each. This recipe should yield about 30-36 mini cookies. Place them about 2 inches apart on your prepared baking sheets.
• Gently press your thumb (or the rounded back of a ¼ teaspoon measuring spoon) into the center of each dough ball to create a small well. Don’t press all the way through to the baking sheet! I actually prefer using the spoon because it creates a neater, more uniform indentation.
• Bake for 10-12 minutes. You’re looking for the edges to be just barely golden brown. The centers will still look pale. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This short cooling time on the pan helps them set up so they don’t fall apart when you move them.

Step 3: Make the Rich Chocolate Filling

• While your cookies are cooling, you can make the simple chocolate filling. These are about to become delicious chocolate filled cookies!
• Place the chocolate chips in a small, heatproof bowl. Gently heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. You can also do this in the microwave in 20-second intervals.
• Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring. This allows the hot cream to gently melt the chocolate. After 5 minutes, stir the mixture slowly until it becomes a completely smooth, glossy ganache.
• Spoon or pipe a small amount of the chocolate ganache into the indentation of each cooled cookie. Let the cookies sit at room temperature for about an hour, or until the chocolate is set.

My Top Tips for Success

• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in dry cookies.
• Don’t Skip the Room Temp Butter: I know I said it before, but it’s the key to the cookie’s final texture. If you’re in a pinch, you can microwave the butter in 5-second bursts until it’s soft but not melted.
• Re-Press If Needed: Sometimes the indentations puff up a little during baking. If this happens, you can gently press them down again with the back of your spoon as soon as they come out of the oven.

A Cookie for Every Occasion

These mini chocolate thumbprint cookies have become a true staple in my baking rotation. They are reliable, delicious, and bring a smile to everyone’s face. Whether you’re a seasoned baker or just starting out, this easy cookie recipe is a guaranteed winner. I hope you and your family love them as much as mine does. Happy baking!

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