Chocolate Thumbprint Cookies with Marshmallow Filling
Easy chocolate thumbprint cookies with a soft marshmallow filling and a light chocolate drizzle. Perfect for the holiday season and Christmas cookie trays.
Equipment
Ingredients
Chocolate Cookie Dough
- 1 cup unsalted butter - softened to room temperature
- 1 cup brown sugar
- 2 egg yolks
- 3 teaspoon vanilla extract
- 1 cup dutch process cocoa powder or unsweetened cocoa
- 2 cups all-purpose flour
- 1 teaspoon salt
Marshmallow Filling
- 1 ½ cups marshmallow creme
- ¼ cup unsalted butter - softened
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
- ½ cup hot heavy cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a large mixing bowl, beat unsalted butter and brown sugar until light and fluffy.
- Mix in egg yolks and vanilla extract until smooth.
- Gradually add dry ingredients and mix just until combined.
- Use a #40 cookie scoop to scoop dough and roll into 1-inch balls.
- Place cookie balls on prepared baking sheet and gently press the center of each cookie using a tablespoon or the back of a knife.
- Bake for 10–12 minutes until set but still soft. Cool on wire racks.
- For the marshmallow filling, beat marshmallow creme, butter, and vanilla in a small bowl until smooth. Fill the centers of cookies once cooled.
- Place chocolate chips in a small microwavable bowl. Pour hot heavy cream over chocolate and stir until smooth.
- Drizzle chocolate lightly over filled cookies and allow to set before serving.
Notes
- Use a #40 cookie scoop for evenly sized cookies that bake consistently.
- Allow cookies to cool completely before adding the marshmallow filling.
- The chocolate drizzle is optional but adds extra sweetness and a nice finish.
- Fully baked cookies freeze well without the filling. Add marshmallow filling and drizzle after thawing.
- For make-ahead baking, cookie dough can be rolled into balls and refrigerated for up to 2 days before baking.
- Cookie dough balls may also be frozen for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Nutrition
Serving: 1cookie
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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