Chocolate-Strawberry Thumbprint Cookies

Chocolate-Strawberry Thumbprint Cookies

I made these Chocolate-Strawberry Thumbprint Cookies with fresh strawberries, but you can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

Chocolate-Strawberry Thumbprint Cookies 

Print This Recipe Total time Yield 36Source Martha Stewart LivingPublished

I found 3/4‑inch balls to be too tedious to make. I rolled the dough into1-inch balls that weighed about 10 grams each. I got 24 cookies. There was no need to adjust the cooking time, 15 minutes in a convection oven was perfect.

Chocolate-Strawberry Thumbprint Cookies


  • 3/4 cup all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa
  • ¼ teaspoon kosher salt
  • 2 ounce semisweet chocolate, chopped
  • ½ cup (1 stick) unsalted butter (at room temperature )
  • ¼ cup plus 6 ½ teaspoons granulated sugar (divided)
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • 4 ounce cream cheese (at room temperature )
  • 2 tablespoon confectioners’ sugar
  • 5–6 fresh strawberries (washed, stemmed and finely diced)


Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

Put butter and ¼ cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4‑inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4‑inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

Stir cream cheese and confectioners’ sugar in a small bowl. Toss berries with remaining ½ teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.