Chocolate thumbprints with german chocolate filling are not only delicious, but they taste like a German chocolate cake in the form of a mini cookie! The cookie is not cake like however, but the flavor is almost the same as a cake! Read below for the recipe.
What are Chocolate Thumbprints?
Chocolate thumbprints are small chocolate cookies that are indented in the middle. They are then filled with German Chocolate frosting. Optionally, you can add a pecan on top, or drizzle chocolate, but they are delicious without any additional toppings.
The chocolate cookies are very soft and almost melt in your mouth. It feels like an ultra soft cookie mixed just slightly with a brownie, but it’s not thick and chewy like a brownie. The chocolate cookie is similar to my chocolate caramel cookies that are super soft and delicious.
In other words, these cookies are amazing, but they are very quick and easy to make.
A Note About Ingredients for This Recipe
Most of the ingredients in this chocolate thumbprint cookie recipe are very basic. I wanted to mention a couple that are especially important though.
Natural Cocoa Powder
Please do not use Dutch process cocoa powder for this recipe. Because Dutch process cocoa powder is neutral in acidity, it will not react with the baking soda.
My favorite cocoa powder that I use for everything now is this cocoa powder. It has the most wonderful chocolate flavor, and it’s somehow richer and smoother than any other brand I have used to date.
There are many varieties of shredded coconut on the market, so I want to specific which kind to use for this recipe.
You will need sweetened shredded coconut flakes that you can find at most grocery stores. Unsweetened coconut flakes will not have enough sweetness for this particular recipe.
I use unsweetened coconut in other recipes, but it doesn’t work. as well here.
To get the most out of the coconut flavor, lightly toast the flakes in the oven (see recipe). The coconut flakes will soften back up once they are in the filling, so don’t worry about them being too crisp.
How to Shape and Bake Chocolate Thumbprint Cookies
Use a tablespoon cookie scoop to scoop the dough. Be sure to level off the cookie dough so that each cookie is the same size.
The dough will be a bit soft, so refrigerate the scooped dough for an hour. This allows the dry ingredients to absorb the moist ingredients better, and the cookies will be easy to roll.
Roll the Dough
Roll each ball of dough until completely smooth, and place 8-10 cookies on a sheet pan.
Bake and Shape
Bake the cookies. When they come out of the oven, use the back of a smaller cookie scoop to make an indentation or “well” in the center of each warm cookie.
This creates pretty cracks along the sides of the cookies, and it provides a place for the filling.
The Importance of a Scale
As in most of my recipes, please use a scale to measure the ingredients. While I provide measurements in cups, the most accurate way to measure ingredients is on a scale.
I use this one, and I never have to worry about inaccurate measuring (as you would with measuring cups).Print
Chocolate Thumbprints with German Chocolate Filling
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 9 minutes
- Total Time: 1 hour 29 minutes
- Yield: 20 cookies 1x
- Category: Cookies
For the Chocolate Thumbprint Cookies
- 113 g unsalted butter, soft but cool (1/2 cup)
- 100 g brown sugar (1/2 cup)
- 75 g granulated sugar (6 Tbs)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 tsp cornstarch
- 36 g natural cocoa powder (6 Tbs)
- 175 g all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
For the German Chocolate Filling
- 100 g granulated sugar (1/2 c)
- 118 ml evaporated milk (1/2 c)
- 1 egg yolk
- 42 g unsalted butter (3 Tbs)
- 1 tsp vanilla
- 57 g sweetened shredded **coconut (2/3 c)
- 56 g finely chopped pecans (1/2 c)
To Make the Chocolate Thumbprints
- Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
- Add egg, egg yolk, and vanilla. Mix until incorporated.
- Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together.
- Use a tablespoon cookie scoop to scoop dough, and place them on a lined cookie sheet. Cover and refrigerate for an hour as the dough will be very soft.
- Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Remove dough from fridge and roll each cookie dough ball between your hands to make the cookies smooth and round.
- Repeat with remaining dough and place on half sheet pans, spacing the cookies 2 inches apart.
- Bake for 7-9 minutes. As soon as they come out to the oven, use the back of a small cookie scoop and press gently on the middle of each cookie to make an indentation or “well” in the center. Do this as soon as the cookies come out of the oven before they set and cool.
- Let cookies rest on pan for 5 minutes. Transfer to a cooling rack and let cool for 10 more minutes before filling.
To Make the German Chocolate Frosting
- Combine the sugar, butter, evaporated milk, and egg yolk in a medium pot. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil.
- Remove from heat an add vanilla, coconut, and pecans. Stir and let sit for 15 minutes.
- Fill the center of each chocolate thumbprint cookie with the German chocolate filling and enjoy. Store in an airtight container at room temperature for up to one week.
This is a Baker Street Society original recipe.
**You can toast the coconut for extra flavor, or leave it as is. Either way it will be delicious. To toast the coconut, spread the flakes out on a baking pan and bake at 300 degrees for 5-10 minutes. or until lightly golden brown.
Keywords: chocolate thumbprints, German chocolate frosting