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Halloween Thumbprint Cookies

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium65 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium65 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/3 cup additional sugar for rolling
  • 1-1/3 cups sugar
  • About 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1 cup butter or margarine (2 sticks) , softened
  • ORANGE FILLING (recipe follows)
  • 2 egg yolks

Directions

  • 1. Remove wrappers from chocolates; set aside.
  • 2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
  • 3. Prepare ORANGE FILLING. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet; press thumb gently in center of each cookie.
  • 4. Bake 10 to 12 minutes or until set. Spoon about 1/4 teaspoon filling into thumbprint of warm cookies. Gently press chocolate piece in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
  • ORANGE FILLING: Combine 1 cup powdered sugar, 2 tablespoons softened butter or margarine, 4 teaspoons milk, 1/2 teaspoon freshly grated orange peel and 1/2 teaspoon vanilla extract in small bowl; beat on high speed of electric mixer until smooth. Stir in yellow and red food color for desired orange color.
  • VARIATIONS:
  • PUMPKIN VARIATION: Spoon 1/4 teaspoon ORANGE FILLING in each thumbprint; omit chocolate piece. Allow frosting to melt from the heat of the cookie; spread to form pumpkin shape on top of cookie. Cool until frosting sets up; garnish with green frosting to resemble stem of pumpkin.

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