@welcometoangieskitchen: Ending this series with these Chocolate Thumbprint Cookies! 🍪🍫 Don’t forget to save your favorite Christmas recipes in the ReciMe app to make holiday baking easier. You can download it from the App Store and use the link in my bio to get a 2 week free trial, from me to you 🤍 Merry Christmas 🎄🎁 Ingredients: For the cookies: - 130g unsalted butter, slightly softened (1/2 cup + 1 tablespoon) - 50g granulated sugar (1/4 cup) - 130g dark brown sugar (1/2 cup + 1 tablespoon) - 3 large egg yolks - 1 teaspoon vanilla extract - 200g all purpose flour (1 cup + 2/3 cup) - 40g cocoa powder (1/2 cup) - 1/2 teaspoon baking powder For the toppings: - Biscoff biscuits, crushed + Biscoff Spread - Hazelnut + Hazelnut Spread - Pistachio + Pistachio Spread - Cinnamon Sugar + Nutella + Cherries Instructions: 1. In a large bowl combine the butter with the granulated sugar and brown sugar until smooth. 2. Add the egg yolks along with the vanilla and mix until fully combined. 3. Add the flour, cocoa powder and baking powder. 4. Using an electric mixer, mix just until combined. Try not to overmix. 5. Scoop 22 small cookies onto a baking tray lined with parchment paper. (*Note: I used a tablespoon sized scoop) 6. Roll each portion into a ball, then press a dent into the center of each cookie using your thumb or the back of a teaspoon. 7. If using toppings (like nuts), roll the cookies in them and place them back onto the tray. 8. Freeze for 1 hour. 9. Preheat your oven to 180°C. 10. Bake the frozen cookies for 8-10 minutes. (*Note: Since the cookies are small, they bake very quickly. Try not to overbake, as this will result in dry, hard cookies) 11. As soon as they come out of the oven, press the centers down again, as they will puff up while baking. 12. Let the cookies cool, then fill the centers with your preferred filling. 13. Enjoy! #chocolate #cookie #baking #asmr #asmrsounds

Angie

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Tuesday 23 December 2025 09:43:27 GMT