Halloween Thumbprint Cookies Recipe: Easy, Fun, and Gluten-Free
Halloween Thumbprint Cookies Recipe: it’s fun, it’s festive,
and it’s gluten-free.
This easy cookie recipe is a variation on the traditional
thumbprint cookie – small rolled cookies with wells pressed in the center
filled with a yummy topping.
It’s a great cookie recipe for kids. They love to
roll the balls of cookie dough, dip them in cookie decorations or sprinkles,
and press their fingers in the center.
What’s also fun about this recipe is that you can be
creative with it by rolling the cookies in any kind of cookie decorations.
Prep time: 20 minutes (more if children are helping)
Bake time: 7-9 minutes
Makes about 3-4 dozen cookies
1 cup peanut butter (any variety)
1 cup granulated sugar
4 ounces semi-sweet baking chocolate
1 tablespoon butter or margarine
1 tablespoon light corn syrup
Cookie decorations, such as colored sugar, decos, or
Directions for This Halloween Thumbprint Cookies Recipe
- Preheat oven to 350º F. Line baking sheets with parchment
paper. Set aside.
- Pour cookie decorations into a small bowl. Set aside.
- In a medium bowl using an electric mixer on medium speed,
cream peanut butter and sugar until light and fluffy. Beat in egg.
- Scoop dough into large, marble-sized balls, a scant 1 inch
in diameter. Roll balls in between the palms of your hands until smooth. Dip
balls into cookie decorations to cover them and then set them onto the prepared
baking pan, about 2 inches apart. Press your thumb or knuckle in the center of
each ball, leaving a small well.
- Bake cookies 7-9 minutes until cookies are lightly brown
around the edges and appear to have no moisture peeking through crackled tops. Do
not over bake. Cookies are best when they are still soft with bottoms that are
barely light brown. They will set as they cool.
- Remove cookie trays from the oven. The cookie wells may have
risen during baking. If so, press your thumb or knuckle in the center of each
well once again, being careful since cookies may be hot.
- Allow cookies to sit for 5-10 minutes before using a spatula
to transfer them to a wire rack. Let cookies cool completely.
- While cookies cool, mix chocolate filling. Break up baking
chocolate into squares and place it in a quart-sized freezer bag. Add butter
and corn syrup. Microwave 20 seconds on High. Massage sides of freezer bag to
loosen chocolate and mix ingredients together. Repeat once to allow chocolate
mixture to become melted and smooth.
- Clip off a corner of the freezer bag and pipe chocolate
filling into the center of each cookie well. Sprinkle each cookie with cookie
- Allow chocolate filling to cool and set. Store cookies in an
airtight container with waxed paper between layers.
Special Baking Tips for
this Halloween Thumbprint Cookies Recipe
The cookie dough is easier to roll into balls if you use
smooth peanut butter rather than chunky peanut butter.
Press gently when making wells in the cookie dough balls to
avoid cracking edges of the cookies.
Use more than one type of cookie decorations to make a
variety of cookies from one batch.
Check out more cookie idea on our Thumbprint Cookies Pinterest board.
For Halloween, also try ...
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