Deliciously creamy and chocolaty – these little bites of sweetness are like heaven in your mouth. So good!!
Saturday means baking day in our household. Usually, I get the kiddies involved as I’d like them to take some interest in baking and cooking in general. They are usually excited about it as they know they can don their little chef hats and apron (assuming they haven’t misplaced them which usually happens!) and be able to actually eat the fruit of their labor. It’s usually a sweet treat anyway so with that in mind they are more than eager to help out.
Here’s one of our latest Saturday Sweet Projects (SSP) – Cocoa Cream Thumbprint Cookies. I found the recipe on a cute little recipe book in one of the stores in downtown Holland. It was 75 percent off, and me being a cheapskate and always on the look out for bargains, grabbed it and immediately bought it, too. It turned out to be a great little recipe book and worth the few dollars I spent for this yummy recipe alone. Definitely, my kids loved these cookies and I had to tell them to wait patiently as I took photos for the blog. They kindly obliged. Please enjoy and make these yummy cookies with your kids, too. They’ll certainly love these as much as mine did. Enjoy! 🙂
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For the Cookies
1/2 cup (1 stick) Butter, softened
2/3 cup Sugar
1 Egg Yolk
2 Tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Flour
1/3 cup unsweetened Cocoa powder
1/4 teaspoon Salt
For the Filling
2 Tablespoons Butter, softened
1 (3 oz) package Cream Cheese, softened
1/2 cup powdered Sugar
1/4 teaspoon ground Cinnamon (optional)
1/4 teaspoon Vanilla Extract
To prepare cookies, in a medium bowl, beat together butter, sugar, egg yolk, milk and vanilla until fluffy. In a small bowl, stir together flour, cocoa powder and salt; gradually add to butter mixture, beating until blended. Refrigerate dough for 1 hour or until firm enough to handle.
Preheat oven to 350 F. Lightly grease baking sheet. Shape dough into 1-inch balls. Place on prepared baking sheet. Press thumb gently into the center of each cookie or use a mini-tart shaper or the handle of a wooden spoon to make a round well in each cookie. Bake for 8-10 minutes or just until set. Remove cookies to a wire rack to cool.
For filling, in a small bowl, beat butter and cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla; mix until smooth. Spoon or pipe mixture into cookies.
Recipe from Cookies Cream Recipe Book.