Chocolate Thumbprint Cookies Recipe
A buttery thumbprint cookie topped with chocolate frosting and a Cadbury mini egg.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: Best cookies, cadbury eggs, easter cookies, Thumbprint Cookies
Servings: 28
Calories: 97kcal
Cookie Sheet
Microwave Safe Bowl
- ½ cup butter softened to room temperature
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 1½ cups flour
- ¼ teaspoon baking powder
- pinch of salt
Frosting
- 1 Tablespoon butter
- 3 Tablespoons cocoa
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 Tablespoons hot water
- 28 milk chocolate mini Cadbury eggs
Heat oven to 350 degrees.
In a large mixing bowl beat together butter and sugar until creamy.
Add in egg and vanilla and mix well.
Add in flour, baking powder and salt until blended. Do not over mix.
Roll dough into small balls and place on ungreased cookie sheet.
Bake for 10 - 11 minutes.
Remove from oven and quickly press thumb into the top of each cookie.
Remove from cookie sheet and cool completely.
Frosting
Melt butter in small mixing bowl in microwave.
Then add in cocoa, powdered sugar, vanilla and hot water.
Mix until smooth and creamy. (If frosting is too runny add more powdered sugar, if it's too thick add a little more hot water.)
Spoon the chocolate frosting into each thumbprint and top with a mini Cadbury egg.
- You can use salted or unsalted butter in the recipe.
Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 19mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg