Chocolate Thumbprint Cookies
Buttery cookies filled with a creamy brûlée center, inspired by crème brûlée but in an easy, handheld form. These thumbprint cookies are perfect for holiday baking or everyday treats.
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 0.67 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 0.125 teaspoon salt
- 2 cups all-purpose flour
Brûlée Topping
- 0.25 cup heavy cream cold
- 2 tablespoons granulated sugar
- 2 egg yolks
- 0.5 teaspoon vanilla extract
Instructions
Cookie Dough
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup butter and 2/3 cup powdered sugar until light and fluffy, about 2–3 minutes.
- Add 1 teaspoon vanilla extract and 1/8 teaspoon salt; mix until just incorporated.
- Gradually add 2 cups all-purpose flour, stirring until a soft dough forms.
- Form dough into tablespoon-sized balls and place on prepared sheets, spacing 2 inches apart.
- Use your thumb or the back of a teaspoon to create an indentation in each ball.
- Bake for 10–12 minutes, or until edges begin to turn golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Brûlée Topping
- While cookies cool, combine 1/4 cup heavy cream and 2 tablespoons granulated sugar in a small saucepan; warm gently until sugar dissolves.
- Remove from heat and whisk in 2 egg yolks and 1/2 teaspoon vanilla extract until smooth.
- Spoon a teaspoon of the cream mixture into each indentation.
- Place cookies under the broiler for 1–2 minutes until the topping bubbles and lightly browns—watch closely.
- Allow to cool completely before serving.
Notes
I found that chilling the dough for 30 minutes improved cookie shape and prevented spreading.
Under the broiler, watch closely; an extra 10 seconds can turn the topping from golden to burnt.
Cookies stored at room temperature in an airtight container stayed crisp for 3 days.