One of my guilty pleasures is buying a chocolate thumbprint cookie with chocolate sprinkles at Giant Eagle. I love them. They are slightly crumbly, and packed with chocolate frosting. So, when I found this recipe from Brown Eyed Baker, I had to try them. I have to say, they were good.
Brown Eyed Baker said that she felt like she hadn’t gotten the recipe exact. I felt like they were missing the crumbly quality that I enjoyed so much. One day, when I was driving home from work, I had an idea. I could try substituting some flour with some cornstarch. So, I experimented. We did some taste testing and compared the all flour cookies to the cookies with some cornstarch. We decided that the cornstarch was a little better. We also liked them better with a little less sugar and a little more salt.
I also used my favorite chocolate frosting recipe. These cookies are so irresistible. I actually like them better than the cookies from the grocery store. They certainly fulfill my thumbprint cookie cravings.
Chocolate Thumbprint Cookies
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: bake dessert cookie
Ingredients (2 dozen cookies)
For the Cookie
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1 cup butter, at room temperature
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- Chocolate sprinkles
For the Frosting
- 4 tablespoons butter, room temperature
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- pinch salt
- 1 teaspoon vanilla
For the Cookies
Cream the butter and vanilla together in a large bowl. Slowly add the powdered sugar and salt. When combined, add the cornstarch and flour.
Roll the dough into balls. Roll all but the top of the dough ball in chocolate sprinkles. Place on a plate or in a container. Place the rolled dough balls in the refrigerator for at least 2 hours.
Remove the dough balls from the refrigerator and bake at 350 degrees on an ungreased baking sheet. After 10 minutes, make an indentation in each cookie using a melon baller. Continue baking for another 8 minutes.
Remove from the oven and cool completely. Ice when cooled.
For the frosting
In a large bowl, add butter and beat with an electric mixer until smooth and fluffy.
Add cocoa powder, powdered sugar, salt, and vanilla. 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.