Santa's Chocolate Thumbprint Cookies

Santa's Chocolate Thumbprint Cookies

43 Reviews 4 Pics
  • Prep

    1 h 15 m
  • Cook

    8 m
  • Ready In

    2 h
Recipe by  Sallie

“Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
  5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

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Reviews (43)

Rate This Recipe


This cookie is a new family favorite and I will definitely make them again. I omitted the cherries because I had already made some cherry cookies and didn't miss them at all. I also made batches with Andies mints and caramel kisses filling. The cinnamon sugar seemed a strange combination with the chocolate, but the slight cinnamon aftertaste of the cookie is my favorite part.



These cookies may take a while to make, but they are well worth the effort! I made 12 dozen for a cookie exchange at Christmas, and people are still talking about how awesome they are! Thanks so much, Sallie. I'll be making this one again.



These cookies came out great and were fun to make with the kids. We did get a little creative with the toppings and strayed from the recipe. We cut Andes Candies in half and put that on top with a small piece of a cherry. (A whole cherry would've been too large.) The cookie itself was soft and chocolaty. They had fun rolling them and making the thumbprint. Then when they were baked they loved putting on the toppings!

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Amount Per Serving (24 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

White Chocolate Thumbprint Cookies


next recipe:

Light Chocolate Chip Cookies