Easy Christmas Thumbprint Cookies

Step 1

Line a baking sheet with parchment paper and set aside.

Step 2

In a small bowl, sift together flour and salt. Set aside.

Step 3

In another bowl, cream together sugar and egg. Add butter and mix until fully incorporated.

Step 4

Add vanilla and mix.

Step 5

Slowly add dry ingredients into wet ingredients and fold with a spatula until cookie dough forms.

Step 6

Fold chocolate chips into cookie dough.

Step 7

Roll cookie dough into 1 inch spheres and place gently on lined baking sheet, at least 1 inch apart from each other.

Step 8

Using the back of a teaspoon, create an indent in the center of each cookie.

Step 9

Place in freezer for about 30 minutes.

Step 10

Remove cookies from freezer and allow to sit for 5 minutes. In the meantime, preheat oven to 350 degrees F.

Step 11

Bake cookies for about 12 to 14 minutes.

Step 12

Remove from oven and turn off heat. Using the same teaspoon, press down on the center of each cookie to make the indent a little deeper.

Step 13

While cookies are still warm, use a round cookie cutter about 2 inches in diameter to cut each cookie, making them uniform in size.

Step 14

Allow to cool on a wire rack.

Step 15

Place white candy melts in a microwavable bowl.

Step 16

Microwave in 30 second intervals, stirring between each interval, until completely melted.

Step 17

Add melted candy in each cookie’s center indentation, about 1 tsp. Place a Hershey kiss on top. Allow to set for at least 30 minutes.

Step 18

Serve and enjoy!