Fudge Filled Chocolate Chip Thumbprints
Indulge in the ultimate dessert delight with these decadent Fudge Filled Chocolate Chip Thumbprints. These buttery, soft cookies are infused with mini chocolate chips for bursts of sweetness in every bite, while their signature thumbprint shape cradles a rich, velvety fudge filling made from melted semi-sweet chocolate and cream. Ready in under 35 minutes, this recipe combines simple baking techniques with gourmet flair, making it perfect for holidays, parties, or anytime you crave a show-stopping treat. Each bite offers a perfect harmony of crisp edges, gooey chocolate centers, and a hint of vanilla, ensuring these cookies are as irresistible as they are beautiful to serve.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup semi-sweet chocolate chips
- 0.25 cup heavy cream
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the bowl and mix until well combined.
Gradually add the flour and salt, mixing until the dough comes together and forms a soft, pliable consistency.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie dough ball, taking care not to crack the edges.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
While the cookies are baking, make the fudge filling. In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir continuously until the mixture is smooth and glossy.
Remove the fudge filling from heat and let it cool for 2-3 minutes to thicken slightly.
Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets. If the thumbprint indentations have puffed up, gently press them down again with a spoon while the cookies are warm.
Carefully transfer the cookies to a wire rack and let them cool completely.
Once the cookies are cool, spoon or pipe the fudge filling into each indentation.
Allow the fudge filling to set for 30 minutes before serving. Enjoy your Fudge Filled Chocolate Chip Thumbprints!
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.0 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
