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A closeup of a round brown plate of eight chocolate thumbprint shortbread cookies next to a wire rack of more of the same cookies. On the dark wood table there are several green, red, and silver wrapped Hershey kisses.

Chocolate Thumbprint Shortbread Cookies

Tiffany
Chocolate thumbprint shortbread cookies with a melt in your mouth chocolate and a shortbread cookie crust.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 20 Cookies
Calories 116 kcal

Equipment

Ingredients
  

  • ½ cup Butter room temperature
  • ½ cup Packed Light Brown Sugar
  • 1 Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 1 ¼ cups All-Purpose Flour
  • ¼ teaspoon Salt
  • 20 Hershey Kisses, Brach's Chocolate Baking Stars or Ghirardelli Baking Milk Chocolate Thumbprint Drops

Instructions
 

  • Preheat oven to 375℉. Spray a cookie sheet with cooking spray or line it with parchment paper or a silicone mat.
  • Cream butter and brown sugar together in an electric mixer or with a hand mixer until it is light and fluffy. Add vanilla and egg yolk and mix on a low speed.
  • In a separate bowl, whisk together flour and salt. Slowly add the flour mixture to the mixing bowl and blend well on low.
  • Roll dough into 1" balls and place them 1" apart on a cookie sheet. I like using a small cookie scoop to get the right amount and then rolling it in my hands to get each one the same size.
  • Bake for 6 minutes. Remove the pan from the oven and press a chocolate Kiss or star on each cookie while it is still hot. Place it back in the oven for 2-3 additional minutes until the cookie is set.
  • Move cookies to a cooling rack until completely cooled. Store in an airtight container.

Nutrition

Calories: 116kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 72mgPotassium: 18mgFiber: 0.3gSugar: 8gVitamin A: 155IUCalcium: 17mgIron: 0.5mg