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kaufmann thumbprint cookie recipe

Kaufmann Thumbprint Cookie Recipe

The combination of these ingredients will create a soft and chewy texture that you won’t be able to resist! Follow the easy step-by-step instructions or the helpful tips to make these cookies just the way you like them.
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Author: Lori Walker, MS, RD
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Rest Time: 12 minutes
Total Time: 35 minutes
Servings: 20 people
Calories: 190kcal


  • Medium mixing bowls
  • Whisk or spatula
  • Stand or hand mixer
  • Parchment paper
  •  Biscuit cutter
  • Baking sheets


  • 1/2 cup salted butter, at room temperature softened
  • 1 tsp pure vanilla extract
  • 1/5 cup packed light brown sugar
  • 1/5 cups all-purpose flour
  • 1 large egg
  • 1/4 tsp baking powder
  • 2 cups semi sweet chocolate chips
  • 1/2 tsp baking soda
  • 1/2 cup granulated white sugar (granulated)
  • 1/5 tsp fine sea salt


  • Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter and both sugars using an electric mixer until light and fluffy, about 2 minutes.
  • Add in the eggs one at a time, mixing well after each addition. Then add in the vanilla extract and mix until incorporated.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients in the large bowl and mix on low speed until just combined.
  • Scoop out about 1 tablespoon of cookie dough into your hands, roll it into a ball, and then flatten it slightly. Place the cookie dough onto your prepared baking sheet about 2 inches apart.
  • Take your thumb (or the back of a spoon) and press an indentation into each cookie so that you create a little well in the center of them. Fill each well with some chocolate chips or chunks, pressing them down slightly.
  • Bake the cookies in your preheated oven for 10-12 minutes until they are golden brown and set around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


  • Make sure you use softened butter for this recipe. If your butter is too hard, it will be difficult to mix with the other ingredients.
  • To get the perfect cookie texture, make sure not to overmix the dough once the dry ingredients have been added.
  • If your cookies are spreading too much, you may need to chill the dough before baking.
  • If you don’t have a thumb or spoon to make an indentation in the cookies, you can use the back of a teaspoon instead.
  • Make sure to let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack.
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