Thumbprint Cookies

Name: Thumbprint Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 115 g butter, cubed; 115 g light muscovado sugar; 1 egg; 75 g plain flour; 25 g unsweetened cocoa powder; 1/2 tsp baking soda; 115 g rolled oats; 5 to 6 tbsp chocolate spread

Crispy, sticky-to-the-teeth chocolate thumb cookies with a chocolate sauce filling.

35 min

Easy

0 favorites

Ingredients

butter, cubed 115 g

light muscovado sugar 115 g

egg 1

plain flour 75 g

unsweetened cocoa powder 25 g

baking soda 1/2 tsp

rolled oats 115 g

chocolate spread 5 to 6 tbsp

Instructions

Preheat the oven

Preheat the oven to 180°C (350°F / gas mark 4). Grease a large baking sheet.

Cream the butter and sugar

In a bowl, cream the butter and sugar together until light and fluffy.

Mix the dough

Add the egg, flour, cocoa powder, baking soda, and oats. Mix until everything is well combined.

Shape the cookies

Roll the dough into small balls between your palms. Place them on the baking sheet, leaving enough space between each, and gently flatten them.

Make the thumbprints and bake

Dip a finger in flour and press an indentation into the center of each cookie. Bake for 10 minutes.

Fill and cool

Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Place a small dollop of chocolate spread in the center of each cookie.