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Chocolate Thumbprint Cookies with Marshmallow Cream Filling

By Heather Malkus


Difficulty: Medium

Prep time: 30 minutes

Cook time: 10-12 minutes

Servings: 4-5 dozen



  • 2 sticks butter, softened
  • 1⅓ cups sugar
  • 2 egg yolks
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • ⅔ cup cocoa powder
  • ½ teaspoon salt

Marshmallow Cream Filling

  • 1 (7-ounce) jar marshmallow cream
  • 2 sticks butter, softened
  • ½ teaspoon vanilla
  • 1-2 tablespoons milk
  • 2¼ cups powdered sugar
  • food coloring



Preheat oven to 350˚F.

Cream together butter and sugar. Add eggs. Combine cocoa and flour, then add to the cream mixture. Add milk and vanilla. Roll dough into 1-inch balls and roll in granulated sugar.

Bake for 10-12 minutes.

Make a small indent on top of each cookie when removed from the oven and then let the cookies cool completely before filling.

Marshmallow Cream Filling

Cream butter and sugar together until light and fluffy. Gradually add in powdered sugar a little
at a time. Fold in the marshmallow cream. Add vanilla and milk. Color with food coloring of your choice. Pipe
or spoon into the center of the cookie.