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Crunchy Chocolate Almond Thumbprint Cookies

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2/3 cup sugar
  • 2 eggs , separated
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1 cup finely chopped almonds
  • 1/2 cup HERSHEY'S Spreads Chocolate or HERSHEY'S Spreads Caramel flavored Chocolate
  • 42 HERSHEY'S KISSES Brand Milk Chocolates with Almond or HERSHEY'S KISSES Brand Milk Chocolates

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; place in bowl with beaten egg whites to evenly coat. Roll balls in chopped almonds, lightly pressing almonds into dough. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.
  • 3. Bake 17 to 19 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Cookies will be crunchy.
  • 4. Remove wrappers from chocolates. Spoon or pipe about 1/2 teaspoon chocolate spread into each thumbprint. Gently press chocolate piece in center of each cookie. Makes about 42 cookies.

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