Best 3 German Chocolate Thumbprints Recipes
Indulge in the delectable delight of German Chocolate Thumbprints, a classic treat that combines rich flavors and textures. These cookies boast a tender shortbread crust filled with a luscious German chocolate ganache, creating a symphony of flavors that will tantalize your taste buds. With three variations to choose from, this recipe offers something for every palate. The Original German Chocolate Thumbprints are the epitome of indulgence, featuring a traditional ganache filling made with semisweet chocolate, butter, and cream. For a touch of sophistication, the White Chocolate Ganache Thumbprints introduce a creamy white chocolate filling that adds a delightful contrast to the dark chocolate crust. Finally, the Peanut Butter Ganache Thumbprints are a delightful twist on the classic, blending the nutty flavor of peanut butter with the richness of chocolate for an irresistible combination. No matter your preference, these German Chocolate Thumbprints are sure to leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN CHOCOLATE THUMBPRINTS
Score all the delicious draws of German chocolate cake-coconut, rich pecan frosting, and, of course, chocolate-in nibble-friendly cookie form.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms.
- Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with level 1/4 measuring teaspoon of the frosting.
- Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Sprinkle each with 1/4 teaspoon of the toasted coconut. Cool completely, about 15 minutes. Store covered.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 3 g, TransFat 0 g
GERMAN CHOCOLATE THUMBPRINTS
"These make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily." -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely., Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
GERMAN CHOCOLATE THUMBPRINTS
Score all the delicious draws of German chocolate cake-coconut, rich pecan frosting, and, of course, chocolate-in nibble-friendly cookie form.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms.
- Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with level 1/4 measuring teaspoon of the frosting.
- Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Sprinkle each with 1/4 teaspoon of the toasted coconut. Cool completely, about 15 minutes. Store covered.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 3 g, TransFat 0 g
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your thumbprints. Opt for a good-quality bittersweet or semisweet chocolate with a cocoa content of at least 50%.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
- Chill the dough: Chilling the dough before baking helps to prevent the cookies from spreading too much.
- Use a small cookie scoop: A small cookie scoop will help you to make uniform-sized cookies.
- Bake the cookies until the edges are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.
- Fill the cookies while they're still warm: The filling will spread more easily into the warm cookies.
Conclusion:
These German Chocolate Thumbprints are a delicious and decadent treat that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you like them with a classic chocolate filling or something more unique, these cookies are sure to please everyone. So next time you're looking for a sweet treat, give these German Chocolate Thumbprints a try!
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