Chocolate Thumbprint Cookies #SurpriseRecipeSwap

Welcome to another round of the Surprise Recipe Swap!!  This month I was honored to get to pick a recipe from Jessica over at Simple, Clean & Homemade

I was actually torn between two of Jessica’s recipes ~ she has so many great ones to pick from!  I finally decided to try out her Chocolate Thumbprint Cookies.  Y’all know how bad of a sweet tooth I have, it’s impossible for me to pass up a good dessert!  These cookies had a great flavor, the only thing that I wasn’t a huge fan of was that the cookies were crispy.  I’m a soft & chewy cookie lover.  But I still ate them! 😉

#chocolate #cookies #dessert

The chocolate frosting, now that was awesome!  The Mister thought it tasted like chocolate mousse & he kept sticking his finger in the bowl while I was frosting the cookies!  For someone who doesn’t have a sweet tooth, him eating straight from the bowl is a huge sign of approval!! 🙂

#chocolate #cookies #dessert


 

CHOCOLATE THUMBPRINT COOKIES

YIELD: about 3 dozen

 
INGREDIENTS FOR COOKIES:
  • 1 cup butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup powdered sugar
  • 3/4 teaspoon salt
  • 1/2 cup cornstarch
  • 2 cups flour
  • sprinkles (optional)
 
INGREDIENTS FOR FROSTING:
  • 4 tablespoons butter, softened to room temperature
  • 1/2 cup cocoa powder
  • 1 & 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/4 cup milk

COOKING DIRECTIONS:

  1. Cream the butter and vanilla together in a large bowl. Slowly add the powdered sugar and salt. When combined, add the cornstarch and flour.
  2. Place the dough in to the refrigerator for at least two hours.
  3. Remove the dough from the refrigerator and roll the dough into 1/2 tablespoon sized balls. {OPTIONAL} Roll all but the top of the dough ball in the sprinkles.
  4. Bake at 350 degrees on an ungreased baking sheet for 10 minutes. After the 10 minutes, make an indentation in each cookie ~ I used my 1/4 teaspoon measuring spoon. Continue baking for another 5-8 minutes.
  5. Remove from the oven and cool completely on a wire rack. Frost when cooled.
  6. FOR THE FROSTING ~ In a large bowl, add the butter and beat with an electric mixer until smooth and fluffy.  Add the cocoa powder, powdered sugar, vanilla & salt. With the electric mixer on low, add the milk a little at a time until the frosting is the desired consistency.  Mix on high 2-3 minutes.   
 
 
Just in case y’all were wondering, Jessica’s Garlic Naan Bread was the runner up recipe I was deciding between!  I’m pretty confident that it will still be making an appearance in the Test Kitchen soon! 🙂
 
 
Interested in joining the Surprise Recipe Swap?  We’d love to have you!!  Find out more here:

HungryLittleGirl


Comments

  1. says

    Jaime, These cookies look delicious! I love thumbprint cookies but haven’t ever done a chocolate frosting. I will now 🙂 Thanks for sharing. Pinned!
    Michelle

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge