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Almond Thumbprint Cookies

Almond Thumbprint Cookies - Buttery almond  cookies filled with chocolate then topped with an almond.  Simple yet amazingly delicious.
Course Cookies
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Rob


  • 1 cup + 6 tbsp all purpose flour
  • Pinch of salt
  • 1 stick of butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract or 1/2 tsp almond extract for almond flavor cookie
  • 1 cup chocolate chips
  • 12-15 almonds


  1. 1.Line a cookie sheet with parchment paper and set aside.

    2.In a medium-sized bowl, sift together your dry ingredients: flour and salt.

    3.Using an electric mixer, beat butter and sugar. Once creamy, add egg and vanilla extract.

    3.Slowly add dry ingredients into the wet ingredients. Beat until cookie dough is formed.

    3.Roll dough into 1 inch balls and place on lined baking sheet, about two inches apart from one another.

    4.Use a teaspoon to indent the center of each cookie. Place in freezer for about 30 minutes and preheat your oven to 350 degrees F.

    5.Bake for 13 to 15 minutes and allow to cool on a wire rack. Using a tablespoon, press on each indent just to make them deeper and larger.

    6.Melt chocolate chips in the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir, do this at 10 second intervals until chocolate is melted then add some to  indentation to each cookie. Top with one almond. Enjoy!