Chocolate Almond Thumbprint Cookies

Chocolate Almond Thumbprint Cookies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium75 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium75 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2/3 cup sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1 cup almonds finely chopped
  • CHOCOLATE FILLING (recipe follows)
  • 42 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

Directions

  • 1. Heat oven to 350°F. Beat butter, sugar, egg yolks and vanilla until well blended. Stir together flour, cocoa and salt; gradually beat into butter mixture.
  • 2. Roll dough into 1-inch balls; roll balls in almonds. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.
  • 3. Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.
  • 4. Prepare CHOCOLATE FILLING. Remove wrappers from chocolates. Spoon or pipe about 1/4 teaspoon filling into each thumbprint. Gently press candy in center of each cookie. Makes about 42 cookies.
  • CHOCOLATE FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon HERSHEY'S Cocoa, 1 tablespoon softened butter, 2-1/2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.
Ingredients sitting on a table

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