Chocolate Orange Thumbprint Cookies
These chocolate orange thumbprint cookies are easy and impressive. Perfect for any celebration!
Print Recipe
Equipment
- 2 baking sheets
- Parchment paper
- oven
- small mixing bowl
- Large mixing bowl
- Stand mixer or hand mixer
- piping bag or ziplock bag
Ingredients
Chocolate Cookies
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks butter), softened
- ¾ cup brown sugar
- ½ cup sugar
- 2 tsp vanilla extract
- ½ cup granulated sugar for coating
Orange Marshmallow Filling
- 1 7-ounce jar marshmallow fluff
- ½ cup powdered sugar
- 4 tbsp butter 1/2 stick
- ½ tsp vanilla extract
- 1 tsp orange extract
- 2-3 drops orange food coloring
Instructions
Chocolate Cookies
- Preheat oven to 375℉. Line 2 large baking sheets with parchment paper, set aside.
- In a small bowl, combine 1 ½ cups flour, ½ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat 1 cup softened butter, ¾ cup brown sugar and ½ cup sugar until fluffy (about 2 minutes). Add 2 teaspoons vanilla and beat to combine.
- Add dry ingredients to the bowl and beat on low speed, then increase to medium-high and beat until the mixture forms large crumbs and easily sticks together when pinched.
- Measure out 1 tablespoon portions of dough and roll each into a ball.
- Press the center of each cookie down gently with a round, 1 teaspoon measuring spoon or the back of a wooden spoon.
- Place cookie sheets in refrigerator for 30-60 minutes to chill. This will prevent the cookies from spreading.
- Bake in 375℉ oven for 5 minutes. Check cookies and reindent the wells in the center of the cookies. Be sure to use a spoon - cookies are hot.
- Continue cooking for 4-5 more minutes until edges are lightly browned and cookies are set. If the wells puffed up again, gently press them back down with the teaspoon when you remove them from the oven.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Orange Marshmallow Filling
- In the bowl of a stand mixer, beat together 4 tablespoons softened butter and ½ cup confectioners' sugar for 2-3 minutes, until light and fluffy.
- Add 7 ounces marshmallow fluff, ½ teaspoon vanilla and ½ teaspoon orange extract until well combined.
- Fit a piping bag with #12 round tip. Spoon the marshmallow filling into the bag. A zip top bag with the corner cut off also will work to pipe and fill the cookies. Or you can use a small spoon.
- Pipe and fill the cookies with the marshmallow cream.
- Store cookies in an airtight container for up to 5 days.
Notes
These cookies freeze well. I've frozen them both with and without filling.
Feel free to experiment with other flavor fillings. Raspberry, strawberry, and mint would all be delicious! Just swap out the orange extract and food coloring color.
These cookies are also excellent filled with chocolate ganache. For an easy ganache, place 1 cup chopped dark chocolate in a heat proof bowl (or use good chocolate chips), then heat 1 cup heavy cream in a small saucepan just to simmering. Pour the heavy cream over the chocolate and allow to rest for 4-5 minutes until chocolate melts. Stir in 1 teaspoon vanilla and whisk until smooth and shiny. Use a small spoon to fill the cookies.
Feel free to experiment with other flavor fillings. Raspberry, strawberry, and mint would all be delicious! Just swap out the orange extract and food coloring color.
These cookies are also excellent filled with chocolate ganache. For an easy ganache, place 1 cup chopped dark chocolate in a heat proof bowl (or use good chocolate chips), then heat 1 cup heavy cream in a small saucepan just to simmering. Pour the heavy cream over the chocolate and allow to rest for 4-5 minutes until chocolate melts. Stir in 1 teaspoon vanilla and whisk until smooth and shiny. Use a small spoon to fill the cookies.
Servings: 32 cookies