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baked and filled cookies lined up on baking sheet

Chocolate Marshmallow Thumbprint Cookies

Fudgy thumbprint cookies filled with marshmallow cream, drizzled with chocolate and sprinkled with crushed peppermint candy
5 from 3 votes
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 128 kcal

Ingredients
 
 

Chocolate Thumbprints

  • 1 ⅓ cups all purpose flour
  • ½ cup Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon espresso powder, or instant coffee, optional
  • ¾ cup unsalted butter, room temperature
  • cup brown sugar
  • cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoon pure vanilla extract

Marshmallow Filling

  • 4 tablespoons unsalted butter, room temperature
  • ½ cup confectioners' sugar
  • 1 7oz jar marshmallow cream
  • 1 teaspoon pure vanilla extract
  • teaspoon fine sea salt
  • ½ cup semi sweet chocolate chips
  • ½ teaspoon vegetable shortening, or coconut oil
  • 1 candy cane, finely crushed

Instructions
 

Chocolate Thumbprint Cookies

  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
    1 ⅓ cups all purpose flour, ½ cup Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon fine sea salt, ½ teaspoon espresso powder, or instant coffee, optional
  • In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar, beating for about 3 minutes.
    ¾ cup unsalted butter, room temperature, ⅔ cup brown sugar, ⅓ cup granulated sugar
  • Beat in the egg yolks and vanilla.
    2 large egg yolks, 2 teaspoon pure vanilla extract
  • Scrape down the sides and bottom of the bowl with a spatula.
  • Beat in the flour/cocoa mixture, mixing just until combined.
  • Portion out the dough using a 1 tablespoon ice cream scoop or measuring spoon.
  • Roll the portioned dough into balls.
  • Use the back of a ½ teaspoon measuring spoon, or your thumb to make indentations in the center of the dough balls.
  • Chill the dough balls for 30 minutes.
  • Bake for 9-11 minutes, until the cookies look just set.
  • If the cookies poof up a bit in the center, use a 1 teaspoon measuring spoon to gently make the thumbprint shape again.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Marshmallow Filling

  • In the bowl of a stand mixer, beat together the butter and confectioners' sugar for 2-3 minutes, until lightened and fluffy.
    4 tablespoons unsalted butter, room temperature, ½ cup confectioners' sugar
  • Beat in the marshmallow fluff, vanilla and salt until well combined.
    1 7oz jar marshmallow cream, 1 teaspoon pure vanilla extract, ⅛ teaspoon fine sea salt
  • Fit a piping bag with #12 round tip. Spoon the marshmallow filling into the bag. A zip top bag with the corner cut off also will work to pipe and fill the cookies.
  • Pipe and fill the cookies with the marshmallow cream.
  • In a small bowl, microwave the chocolate and shortening in 30 second increments, stirring after each, until smooth and melted.
    ½ cup semi sweet chocolate chips, ½ teaspoon vegetable shortening, or coconut oil
  • Fill another piping bag with the melted chocolate. Snip off just a small corner of the bag and drizzle the cookies with the chocolate.
    You can also fill a zip top bag with melted chocolate and snip off the corner to drizzle on the chocolate.
  • Sprinkle the cookies with crushed peppermint pieces.
    1 candy cane, finely crushed
  • Store leftover cookies at room temperature in an airtight container for up to 4 days.

Nutrition

Serving: 1cookieCalories: 128kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 59mgPotassium: 56mgFiber: 1gSugar: 8gVitamin A: 206IUCalcium: 16mgIron: 1mg
Keyword chocolate, cookies, holiday cookies, marshmallow, thumbprint cookies
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