These Fig Chocolate Thumbprint Cookies are made with a chocolate sugar cookie base, rolled in sugar, and baked with an indention. Filling these thumbprint cookies is fig preserves.
This fun cookie is great for the holidays and has a wonderful balance of fruit and chocolate.
Ingredients in Fig Chocolate Thumbprint Cookies
- Semisweet chocolate chips
- Unsalted butter
- Cocoa powder
- Granulated sugar
- Espresso powder
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Salt
- Baking powder
- Fig Preserves
- Flaky sea salt
How to Make Chocolate Thumbprint Cookies with Fig preserves
Preheat the oven and prepare the cookie sheets - Preheat the oven to 375ºF and line the cookie sheets with parchment paper. Set aside.
Combine the dry ingredients - In a separate bowl, combine the all-purpose flour with the salt and baking powder.
Melt the chocolate and butter - Add the butter and the chocolate chips to a microwave-safe bowl and melt in 20-second intervals stirring after each time. Once melted, stir and add to a large bowl.
Add the sugars - Add the granulated sugar and the brown sugar to the bowl of melted chocolate and stir to combine.
Beat in the eggs and vanilla - Beat in the eggs and the vanilla until well combined.
Add the dry ingredients to the melted chocolate - Slowly beat the dry ingredients into the melted chocolate and combine until all of the ingredients are moistened.
Roll into balls and roll in sugar - Roll the chocolate sugar cookie dough into 1-inch balls and then roll into granulated sugar.
RELATED: Caramel Filled Chocolate Thumbprint Cookies
Indent - Add the cookie dough balls to the cookie sheet and either use your thumb to place an indent into the center of the balls or use the back of a wooden spoon.
Bake - Bake the cookies for 8-10 minutes and then remove them from the oven. Bake one cookie sheet at a time.
NOTE: If needed, create a new indention in the thumbprint cookies if the dough has puffed up while baking. Since the cookies will be hot, take the back of a wooden spoon to recreate the indention before allowing them to cool.
Cool - Allow the cookies to cool completely before filling. This will ensure the preserves don't warm up and spread over the tops of the cookies.
Fill with preserves - Once the cookies are completely cool, use a spoon to scoop the fig preserves and fill the cookies.
Sprinkle with sea salt - Sprinkle lightly with flaky sea salt if desired.
Allow the preserves to set - Allow the preserves to settle in the cookie for a few hours before stacking and moving.
TIP: Layer the cookies between parchment paper to prevent the cookies from sticking together.
Store - Store these Fig Chocolate Thumbprint Cookies in the fridge for up to 5 days.
RELATED: Peanut Butter Chocolate Thumbprint Cookies
Can You Freeze Thumbprint Cookies with Filling?
Yes, you can freeze these Fig Chocolate Thumbprint Cookies and other cookies filled with jams and preserves. The first step is to allow the filling to set completely for a few hours before stacking the cookies.
To freeze these cookies, layer the cookies with parchment paper to keep the cookies neat and seal in an air-tight container.
These thumbprint cookies can be frozen for up to 1 month.
Can You Freeze Thumbprint Cookies Without Filling?
You can freeze these chocolate thumbprints without the fig filling! In fact, these cookies can be frozen for up to 3 months instead of just 1 month if not freezing with any filling.
To freeze the cookies, simply transfer the cooled cookies to a freezer-safe container and store them in the freezer for up to 3 months. When ready to fill the cookies with the jam or preserves of your choice, take the cookies out of the container and fill the thumbprints, and then store them in the refrigerator.
📖 Recipe
Fig Chocolate Thumbprint Cookies
Ingredients
- ½ cup semisweet chocolate chips
- 1 cup butter
- ½ cup cocoa powder
- ½ cup granulated sugar
- ½ teaspoon espresso powder
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fig preserves
- Flaky sea salt - optional
Instructions
- Preheat the oven to 375ºF and line the cookie sheets with parchment paper. Set aside.
- In a separate bowl, combine the all-purpose flour with the salt and baking powder.
- Add the butter and the chocolate chips to a microwave-safe bowl and melt in 20-second intervals stirring after each time.
- Once melted, stir and add to a large bowl.
- Add the granulated sugar and the brown sugar to the bowl of melted chocolate and stir to combine.
- Beat in the eggs and the vanilla until well combined.
- Slowly beat the dry ingredients into melted chocolate and combine until all of the ingredients are moistened.
- Roll the chocolate sugar cookie dough into 1-inch balls and then roll it into granulated sugar.
- Add the cookie dough balls to the cookie sheet and either use your thumb to place an indent into the center of the balls or use the back of a wooden spoon.
- Bake the cookies for 8-10 minutes and then remove them from the oven. Bake one cookie sheet at a time.
- Allow the cookies to cool completely before filling.
- Once the cookies are completely cool, use a spoon to scoop the fig preserves and fill the cookies.
- Sprinkle lightly with flaky sea salt if desired.
- Store the cookies in the fridge for up to 5 days.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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