Wow. I just noticed I’ve been making these cookies every year for the past 3 years. Woah. This recipe is originally from Sinfully Spicy‘s Strawberry Nutella Thumbprint Cookies, but I changed it up a bit.
As most cookies, these are best served warm, straight from the oven or kept overnight and microwaved, if that’s your thang. I love when these cookies are melted so the chocolate gets all… melty and it gets all over your hands, fingers, and various parts of your face. Once these are kind of cooled, these cookies are amazingly chewy in the middle and crispy on the edges. These cookies are completely versatile, you can fill them up with whatever you want! I usually make them with Hershey’s Kisses, but I didn’t have any on hand so I used Chocolove’s Almonds & Sea Salt Dark Chocolate. Some fun fillings are Nutella, peanut butter, strawberry jam, fudge! Oh the options!
Strawberry Chocolate Thumbprint Cookies
- 1 1/2 cups flour (I used baking flour, but all-purpose, whole wheat, and oat flour* will work as well)
- 1 pinch salt
- 1/4 tsp baking powder
- 1/4 cup brown sugar
- 4 tbsp vegan butter (I used Smart Balance Omega-3) or coconut oil, melted (I have not tried any other oils so I cannot vouch for results)
- 1 tsp vanilla extract
- about 1/4 cup fresh or frozen strawberries
- filling: chocolate chips, peanut butter, Kisses, nutella, broken pieces of a chocolate bar**
Sift the flour, salt, and baking powder in a large bowl. Then sift in the sugar. Melt the strawberries in the microwave or stove and mash with a fork or blender. Mix in the strawberries, vanilla, and butter with a fork until your form a dough. Cover with a plastic wrap and leave in the fridge for an hour or until the dough is firm.
Preheat the oven to 350.
Using a tbsp or cookie scoop form the dough into balls and place about an inch apart on a silicone baking sheet or parchment paper. The dough may be a bit sticky, just wet your hands every now and then to roll smoother balls.
Now press your thumb or a teaspoon into each cookie dough ball. If the dough is too sticky, lightly coat your thumb or teaspoon with flour and keep pressing.
Bake for 10-15 minutes or until the edges start to brown.
*I like using oat flour because it lends a more cake like and fudgy texture to the cookies, but if you’re more of a crispy-cookie person then use normal all-purpose.
**If you use chocolate bars or solid chocolates, immediately press the chocolate into the hole of the cookies right after taking them out from the oven.