Milk Chocolate Thumbprint Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate thumbprint cookies are one of my favorite treats to bake when I want something homemade but don't have hours to spend in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of these little gems ready to enjoy or share. The beauty of this recipe is its simplicity and how forgiving it is, even for newer bakers. Plus, the eggs in the dough provide protein and nutrients that make these feel a bit more wholesome than store bought cookies. The milk chocolate melts into those perfect thumb indentations, creating little pockets of richness that make each bite special.
Ella x
Ingredients
- 250 gbutter
- 250 gsugar
- 100 gbrown sugar
- 2eggs
- 5 mlvanilla extract
- 200 gflour
- 5 gbaking soda
- 5 gsalt
- 300 gmilk chocolate chips
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easy cookie removal.
- 2
Whisk together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Aim for a smooth, creamy mixture.
- 3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix.
- 4
Stir in the milk chocolate chips and confectioner's sugar.
Tip: Aim for a mix that's still slightly chunky.
- 5
Scoop the dough into balls, about 1.5 cm in diameter. Use your thumb to create a depression in the centre of each cookie.
Tip: Make sure the depression is deep enough to hold a small amount of chocolate.
- 6
Place the cookies on the prepared baking tray, leaving about 2 cm of space between each cookie.
Tip: This will help them spread evenly during baking.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Don't overbake – the centres should still be slightly soft.
- 8
Remove the cookies from the oven and let them cool on the tray for 5 minutes.
Tip: This will help them retain their shape.
- 9
Transfer the cookies to a wire rack to cool completely.
Tip: Enjoy your delicious milk chocolate thumbprint cookies!
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