Chocolate thumbprints cookies filled with marshmallow cream and topped with crushed candy canes. The new Christmas cookie favorite for all of your holiday cookie exchange needs!
I partnered with ALDI to bring you these chocolate thumbprints cookies.
Chocolate Thumbprints with marshmallow creme:
You guys, I am SO excited about these cookies! I feel like I’ve invented the new quintessential Christmas cookie. I was dreaming up a way to combine my three favorite holiday flavors: chocolate, peppermint and marshmallow, and the end result is an instant classic recipe!
I’ve already printed recipe cards in anticipation of every cookie exchange party I will attend this season. I know everyone is going to beg for this recipe after eating just one cookie!
Can you imagine this: soft, chewy and rich chocolate cookie filled with fluffy marshmallow creme and then topped with crushed candy canes? It’s unbelievable, and you’ll want these every year! And yes, you can make them all year long without the crushed candy canes on top!
Chocolate Christmas cookies:
I like to say that age 3 is the age at which kids can really understand Christmas. Sure, newborns stare at Christmas tree lights and 2-year-olds love new toys, but it’s at age 3 when they understand the story about a man in a red suit sneaking down the chimney to leave toys under the tree.
Last year’s Christmas was absolutely magical with Camille. She understood the events, she eagerly awaited December 25th, and she even yielded to threats of Santa not coming unless she stayed in her bed all night. I haven’t yet resorted to the ‘Santa camera’ Christmas ornament or the threats of a certain mischievous elf in cahoots with Santa, but it might happen this year.
Now that Camille knows there are certain cookies we only make at Christmastime, she’s already putting in her requests. Marshmallows are one of her favorite things to sneak from the pantry. I knew I had to dream up for her a marshmallow-centric cookie.
These chocolate thumbprints with gooey marshmallow creme in the center sprinkled with crushed candy canes are going to make her little eyes light up!
I took her shopping with me to ALDI for all of our holiday baking needs. We love ALDI because the baking aisle is full of high-quality yet affordable ingredients. She practically skipped down the holiday goodie aisle, and let’s be honest, so did I. We had so much fun picking out items to help decorate our future gingerbread houses the week of Christmas.
We grabbed a jar of marshmallow creme, cocoa powder and cane sugar, and I made mental plans for these cookies.
While the photos show us using a fancy piping bag for filling the cookies, that’s just because Camille loves any chance to use a piping bag. Please know that you can absolutely use a spoon to fill the center of these chocolate thumbprints.
Ways kids can help you bake these Chocolate Thumbprints:
- Plop a scant tablespoon-size ball of dough in their little mitts and ask them to roll it into a ball.
- Have them press down the centers before baking to make the indentation for the marshmallow creme filling. You’ll need to go back over their work with a small wooden bowl or end of a wooden spoon to make the holes larger for the filling, however.
- Crush the candy canes for sprinkling on top of the cookies. Then, let them sprinkle!
I do have a final tip for the adults: spray your measuring cup with nonstick spray before using it to measure the marshmallow creme. Otherwise, you’ll end up with a sticky mess. Or, better yet, just trust that 4 heaping spoonfuls of marshmallow creme is equal to half a cup.
For the chocolate thumbprints:
- ½ cup (120 grams) unsalted butter, at room temperature
- ⅔ cup (130 grams) Simply Nature Organic Cane Sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- ½ cup (43 grams) Baker’s Corner Baking cocoa
- ¼ teaspoon salt
- 2 tablespoons (30 mL) heavy cream
For the marshmallow filling:
- 2 tablespoons (30 grams) unsalted butter, at room temperature
- ½ cup Baker’s Corner marshmallow crème
- 1 tablespoon (15 mL) heavy cream
- ¼ teaspoon vanilla extract
- 1 candy cane, crushed
1. Preheat the oven to 350, and line two large baking sheets with a silicone mat or nonstick parchment paper.
2. In a medium bowl, add the butter. Cream it for 60 seconds with a hand mixer on HIGH speed. Next, add the sugar and beat for 60 seconds. Finally, add the egg yolk and vanilla and beat until combined.
3. In a separate bowl, whisk tougher the flour, cocoa, and salt.
4. Add half of the flour mixture to the butter mixture and beat until it starts to come together. Add the heavy cream and beat until combined, and then add the last of the flour mixture. At first, the dough will seem overly crumbly, but do not add more cream—just keep beating until it starts to come together into a ball.
5. Using a tablespoon measure, scoop out balls of dough. Roll them in your hand into perfect balls, and then place them 2” apart on the prepared baking sheets.
6. Next, using your thumb or the end of a wooden spoon, make indentations in the center of each cookie.
7. Bake the cookies for 10-12 minutes. When done, they will be very fragrant and the edges will look dry. Right when the cookies come out of the oven, use the wooden spoon to go back over the indentions to make sure they’re deep enough to hold the filling.
8. While the cookies cool, beat together the butter, marshmallow creme, heavy cream and vanilla until light and fluffy. Move the mixture into a piping bag fitted with a round tip—this is optional, you can scoop the mixture with spoons instead.
9. Add a dollop of the marshmallow mixture to the center of each cookie. Top with crushed candy cane pieces.
If you need to store the cookies, they store best WITHOUT the crushed candy canes on top—the candy canes melt and soften over time.
Cookies will keep for 5 days in the fridge in an airtight container, but let them soften at room temperature before serving.
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Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 38mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g