Published: January 1, 2026

These Chocolate Thumbprint Cookies make about 22 small, soft cookies that you can top with different fillings and toppings. That’s what makes them look extra festive and so good. They’re simple, cozy and really delicious.

These Chocolate Thumbprint Cookies are festive, cozy and perfect for the holiday season. One of the best things about them is how easy they are to customize with different toppings, so you can make a whole tray with a little bit of everything.

For the toppings I used a few of my favorite combinations: crushed Biscoff biscuits + Biscoff spread; chopped pistachios + pistachio spread; chopped hazelnuts + hazelnut spread; a cinnamon sugar coating + Nutella and topped with a cherry. You can easily switch these up based on what you like or what you have at home. I’ll make sure to share more topping ideas below.

These cookies are small, soft and not overly sweet, which makes them easy to enjoy without feeling too heavy. They can be a little tricky to make, so I highly recommend reading the tips and tricks section before starting. Freezing the dough is important to help the cookies keep their shape. Even then, they will still puff up slightly in the oven, so you’ll need to gently press the centers down again right after baking. I explain everything step by step in the “Tips and Tricks” section below.

If you love small, bite-sized cookies that aren’t too sweet or overly indulgent, these might be just your thing.

Other topping ideas

Crushed peanuts + peanut butter
Crushed freeze-dried strawberries + strawberry jam
Cinnamon sugar + cherry compote
Crushed graham crackers + chocolate ganache + mini marshmallow
Crushed graham crackers + marshmallow fluff
Chopped almonds + almond butter
Crushed Oreos + chocolate ganache
Toasted coconut + dark chocolate ganache

WHY YOU’LL LOVE THIS RECIPE

🤎 Soft texture: They bake up soft with a tender crumb, not crunchy or dry.

🤎 Easy to customize: You can change the toppings depending on what you like or what you have at home.

🤎 Festive look: Different toppings make them look colorful and perfect for holidays or special occasions.

🤎 Not overly sweet: The chocolate cookie base isn’t too sweet, which balances nicely with the fillings.

🤎 Great for gifting: They look pretty in boxes and make a lovely homemade gift.

🤎 One dough, many options: You only need one cookie dough to create lots of different flavor combinations.

Tips and tricks

→ Freeze the cookies before baking - Freeze the shaped cookies for about 1 hour. This step is essential to help them keep their shape in the oven.

→ Create the wells before freezing - Portion the dough and press the centers down before chilling so the shape sets properly while freezing.

→ Press the centers again after baking - The cookies will puff up in the oven. As soon as they come out, gently press the centers down again while they’re still warm.

→ Use a small cookie scoop - A tablespoon-sized scoop helps keep the cookies small and evenly sized, so they bake at the same rate.

→ Use a teaspoon or your thumb for the wells - The back of a teaspoon works well for neat centers, but your thumb works too.

→ Wet the spoon slightly - Dipping the spoon in water helps prevent it from sticking to the dough.

→ Do not overbake - Overbaking will make the cookies hard and dry. Slightly underbake them so they stay soft once cooled.

→ Let the cookies cool before filling - Adding the filling too soon can cause it to melt or slide out of the center.

→ Store properly - Keep the cookies in an airtight container at room temperature for 2-3 days to maintain their texture.

Pantry Favorites

Nutella Buy Now →	Lotus Biscoff Buy Now →	Martelli Pistachio Cream Buy Now →	Organic Hazelnut Spread Buy Now →
Roasted Hazelnuts Buy Now →	Sicilian Pistachios Buy Now →	Lotus Biscoff Cookies Buy Now →	Biscoff Vanilla Cookies Buy Now →

Ingredients you will need for this recipe

For the cookies

Butter: We’re using unsalted butter in this recipe. Also, make sure to let it come to room temperature before using.
Granulated sugar
Dark brown sugar: Adds moisture and depth of flavor, which keeps the cookies soft instead of dry. Light brown sugar works too, but dark brown gives a richer taste.
Egg yolks: Egg yolks add richness and create a soft, tender texture. Using only yolks keeps the cookies fudgy rather than cakey.
Vanilla extract: Vanilla bean paste works as well.
All purpose flour: Gives structure to the cookies so they hold their shape. Be careful not to overmix once it’s added.
Cocoa powder: Gives the cookies their chocolate flavor.
Baking powder: Helps the cookies puff up slightly while still staying soft and tender.

For the toppings:

Biscoff biscuits, crushed + Biscoff Spread
Hazelnut + Hazelnut Spread
Pistachio + Pistachio Spread
Cinnamon Sugar + Nutella + Cherries

Step by step instructions with photos

1. In a large bowl combine the butter with the granulated sugar and brown sugar until smooth.

2. Add the egg yolks along with the vanilla and mix until fully combined.

3. Add the flour, cocoa powder and baking powder.

4. Using an electric mixer, mix just until combined. Try not to overmix.

5. Scoop 22 small cookies onto a baking tray lined with parchment paper. (*Note: I used a tablespoon sized scoop)

6. Roll each portion into a ball, then press a dent into the center of each cookie using your thumb or the back of a teaspoon.

7. If using toppings (like nuts), roll the cookies in them and place them back onto the tray.

8. Freeze for 1 hour.

9. Preheat your oven to 180°C.

10. Bake the frozen cookies for 8-10 minutes. (*Note: Since the cookies are small, they bake very quickly. Try not to overbake, as this will result in dry, hard cookies)

11. As soon as they come out of the oven, press the centers down again, as they will puff up while baking.

12. Let the cookies cool, then fill the centers with your preferred filling.

13. Enjoy!

Yield: 22

Author: Angie