Fudgy Chocolate Thumbprint Cookies with Vanilla Cream

Fudgy Chocolate Thumbprint Cookies with Vanilla Cream

INTRODUCTION

If you’re a chocolate lover looking for a show-stopping treat, these Fudgy Chocolate Thumbprint Cookies with Vanilla Cream are about to become your new favorite. With a rich, brownie-like chocolate base and a luscious, creamy vanilla filling, these cookies are indulgent, elegant, and deeply satisfying. Whether you’re baking for the holidays, a special occasion, or just a cozy weekend at home, these cookies will impress with both their look and their melt-in-your-mouth flavor.

INGREDIENTS

For the Chocolate Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar (packed)

• 2 large eggs

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• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

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For the Vanilla Cream Filling:

• 1 cup whole milk

• 3 tbsp granulated sugar

• 2 tbsp cornstarch

• 1 large egg yolk

• 1 tsp vanilla extract

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• 1 tbsp butter

For Garnish:

• Dark chocolate shavings or curls

INSTRUCTIONS

Step 1: Make the Cookie Dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, fudgy dough forms.
Cover the dough and refrigerate for 30 minutes to firm up slightly.

Step 2: Shape and Bake the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop about 1½ tablespoons of dough and roll into balls. Place on baking sheet about 2 inches apart.
Using your thumb or the back of a spoon, gently press a deep well into the center of each ball.
Bake for 10–12 minutes, or until cookies are set but still soft. If the indentations puff up during baking, gently press them down again right after removing from the oven.
Allow cookies to cool completely on a wire rack.

Step 3: Make the Vanilla Cream Filling
In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and egg yolk.
Continue whisking until the mixture thickens into a smooth custard (about 5–7 minutes).
Remove from heat and stir in vanilla extract and butter. Let the filling cool slightly before spooning into cookies.

Step 4: Assemble the Cookies
Spoon a small amount of vanilla cream into the center of each cooled cookie.
Top with shaved or curled dark chocolate for a finishing touch.

CLOSING

These Fudgy Chocolate Thumbprint Cookies with Vanilla Cream combine deep cocoa richness with a smooth, custardy center and a hint of elegance from the chocolate garnish. They’re not only delicious but beautiful enough to grace any dessert table. Whether you serve them with coffee, as an afternoon treat, or as part of a festive spread, they’ll leave a lasting impression. 🍪✨