Chocolate Thumbprint Cookies Martha Stewart Food

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CHOCOLATE-PEPPERMINT THUMBPRINTS



Chocolate-Peppermint Thumbprints image

These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 4 dozen

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
2/3 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg
1 tablespoon pure vanilla extract
5 ounces semisweet chocolate chips (3/4 cup)
1/2 teaspoon pure peppermint extract

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
  • Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
  • Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
  • In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week.

Nutrition Facts : Calories 208 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 7 g

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 9

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache

Steps:

  • Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
  • Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
  • Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.

LAMINGTON THUMBPRINT COOKIES



Lamington Thumbprint Cookies image

These sunny thumbprint cookies are a riff on classic Australian Lamingtons-small cubes of sponge cake layered with jam, dipped in chocolate, and coated with coconut flakes. The soft, chewy cookies are made from an easy dough that comes together with just a bowl and whisk. After baking, simply dollop your favorite preserves in their centers and round up your closest mates for tea.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 20

Number Of Ingredients 9

1 stick unsalted butter, softened
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon baking powder
1 cup unbleached all-purpose flour
1/2 cup unsweetened finely shredded coconut
4 ounces semisweet baking chocolate, such as Baker's, chopped
1/2 cup orange marmalade or other flavor jam, such as pineapple or strawberry, or a combination

Steps:

  • In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes.
  • Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
  • Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
  • Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.

MARTHA STEWART'S CHOCOLATE CHUNK COOKIES



Martha Stewart's Chocolate Chunk Cookies image

Make and share this Martha Stewart's Chocolate Chunk Cookies recipe from Food.com.

Provided by foodiequeen

Categories     Dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg white
12 ounces semisweet chocolate chunks (about 2 cups)

Steps:

  • Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  • In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
  • Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
  • Add flour mixture in two batches; mix until just combined.
  • Mix in chocolate.
  • Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
  • Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
  • Transfer parchment and cookies to a wire rack to cool completely.
  • Cookies can be kept in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 156, Fat 7.8, SaturatedFat 4.8, Cholesterol 19.7, Sodium 105.3, Carbohydrate 20.2, Fiber 0.8, Sugar 13.6, Protein 1.5

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES



Chocolate-Strawberry Thumbprint Cookies image

Everyone loves these cookies! Easy and delicious. From Martha Stewart Living. Cook time does not count time to refrigerate dough.

Provided by susie cooks

Categories     Dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 12

3/4 cup flour
1/4 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, softened
1/4 cup granulated sugar, plus
6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
4 ounces strawberries, stemmed and finely diced

Steps:

  • Sift flour, cocoa, and salt into a bowl; set aside.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
  • Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
  • Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
  • Refrigerate, covered, one hour.
  • Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
  • Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
  • Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
  • Cool completely on racks.
  • Stir cream cheese and confectioners sugar in a small bowl.
  • Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
  • Spoon cream cheese mixture into center of cookies; top with strawberries.

MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES



Martha Stewart Double Chocolate Chunk Cookies image

this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4" chunks..these cookies should seem a bit soft when you take them out of the oven...they firm up as they cool..so be careful not to overbake them

Provided by grandma2969

Categories     Drop Cookies

Time 35m

Yield 3 dozen

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup unsweetened dutch cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces milk chocolate
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325* --
  • whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
  • Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
  • transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
  • add sugar, eggs and vanilla -- mix on medium speed until combined --
  • reduce speed to low, gradually mix in flour mixture --
  • fold in chocolate chunks.
  • scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
  • bake until cookies are flat and surfaces begin to crack.about 15 minutes.
  • transfer parchment paper to wire racks.
  • let cool 5 minutes.
  • cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 1301, Fat 58.9, SaturatedFat 32.5, Cholesterol 239.8, Sodium 711.9, Carbohydrate 185.1, Fiber 8.5, Sugar 139.7, Protein 17.5

CHEESECAKE THUMBPRINTS



Cheesecake Thumbprints image

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

Yield makes about 30

Number Of Ingredients 8

4 ounces cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt, plus a pinch
2 large egg yolks
1 1/2 teaspoons sour cream
1/8 teaspoon pure vanilla extract
2 sticks (1cup) unsalted butter, room temperature
2 cups all-purpose flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add 1/4 cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.
  • Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining 1/4 teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.
  • Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.
  • Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.
  • Using a small teaspoon, fill the center of each cookie with about 1 teaspoon creamcheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).
  • In a heatproof bowl set over (but not touching) simmering water, melt 2 ounces semisweet chocolate; let cool. Follow instructions for Cheesecake Thumbprints, adding melted chocolate to butter mixture along with the egg yolk and salt. Reduce the flour by 3 tablespoons, and whisk with 3 tablespoons Dutch-process cocoa powder before adding to the dough. (The edges of these cookies will be firm to the touch when baked)
  • The floured handle of a wooden spoon is pressed into each ball of cookie dough to make an indentation.
  • A rich cheesecake filling is added to the centers after the cookies are partially baked.

MARTHA STEWART'S PEANUT-BUTTER SURPRISES



Martha Stewart's Peanut-Butter Surprises image

I make this recipe every year for Christmas. Definitely a family favorite and one of my most requested recipes. (*Note - prep time is estimated and does not include chill time)

Provided by ltlmishu

Categories     Dessert

Time 42m

Yield 2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm about 1 hour.
  • In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
  • Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover "surprise.".
  • Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

Nutrition Facts : Calories 2937.8, Fat 164.1, SaturatedFat 69, Cholesterol 333.5, Sodium 847.8, Carbohydrate 357.5, Fiber 19.3, Sugar 235.4, Protein 43.6

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Steps: Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes.
From stevehacks.com


CARROT-CAKE THUMBPRINT COOKIES - MARTHA.COM
In a bowl, beat remaining 1/2 stick butter and confectioners' sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with
From martha.com


MARTHA STEWART CHOCOLATE CHIP COOKIES RECIPE - FOOD NEWS
Martha Stewart Pumpkin Chocolate Chip Bars Loving Life chocolate chips, pumpkin pie spice, sugar, canned pumpkin, all purpose flour and 5 more Chicken and Mushrooms (Martha Stewart) AllisonTurcios Baking & Spices. 2 1/2 cups All-purpose flour, unbleached organic. 1/2 tsp Baking soda. 2 cups Brown sugar, packed light. 10 oz Chocolate, semisweet. 3/4 tsp Sea salt, fine. 2 …
From foodnewsnews.com


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