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Heart Shaped Chocolate Thumbprint Cookies

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These Heart Shaped Chocolate Thumbprint Cookies are buttery, melt-in-your-mouth vanilla cookies filled with rich, creamy chocolate! Perfect for Valentine’s Day or any sweet occasion

Ingredients

Scale

For the Vanilla Cookie:

  • 1 cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt

For the Chocolate Filling:

  • ½ cup heavy cream
  • 1 cup milk chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Cookie Dough:
    In a large bowl, cream together butter and sugar until light and fluffy.
    Mix in the egg yolk and vanilla extract until well combined.
    Gradually add the flour and salt, mixing until the dough forms.
  • Shape the Cookies:
    Roll out the dough on a lightly floured surface to about ¼-inch thickness.
    Use heart-shaped cookie cutters to cut out hearts (or shape by hand).
    Place the hearts on a lined baking sheet.
    Gently press your thumb or the back of a small spoon in the center of each cookie to create a slight indentation for the chocolate filling.
  • Bake the Cookies:
    Preheat oven to 350°F (175°C).
    Bake for 10-12 minutes, or until the edges are lightly golden.
    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Prepare the Chocolate Filling:
    Heat heavy cream in a small saucepan until just simmering (not boiling).
    Pour over the chocolate chips, let sit for 1-2 minutes, then stir until smooth.
    Mix in vanilla extract for added flavor.
  • Assemble & Serve:
    Spoon or pipe the chocolate filling into the indentations of each cookie.
    Let the chocolate set for about 15-20 minutes before serving.

Notes

  • If you don’t have heart-shaped cookie cutters, you can easily shape the cookies by hand.
  • The chocolate filling can be stored in the refrigerator if there’s any leftover. Simply reheat it slightly to bring it back to a smooth consistency.

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