This post may contain affiliate links. Please read our disclosure policy.
I tested four versions of this dough before landing on the one that keeps a perfect thumbprint with a soft and rich chocolate texture. The chocolate orange filling melts beautifully and gives you a bright citrus note that tastes nostalgic and impressive. These cookies turn out exactly the way you want them to because the recipe was built through real testing. You can trust that they will work for you.
When I started developing my thumbprint cookie line, I began with my original chocolate cookie base. It is chewy and rich and has held up beautifully in so many of my tests, so it felt like a natural starting point. I rolled the dough in sugar, pressed the indent, and baked the first batch. The indent vanished completely and the cookies looked like regular chocolate rounds.
I tested again by freezing the dough for thirty minutes before baking. The cookies still spread the same amount. So I created an entirely new recipe built for structure and shape. I increased the flour, used baking powder, kept the cornstarch, and swapped in two egg yolks for chew and richness without the corn syrup.
The first test of this new formula was too dry and cracked around the edges. I increased the butter and switched to all brown sugar to prevent spreading, but the dough still needed more fat. The breakthrough came when I added one more yolk. That final adjustment gave the dough the moisture it needed to stay soft and bake into perfectly round thumbprints.
Once the base was locked in, I asked my Instagram community for flavor ideas. More than two hundred of you shared your suggestions and chocolate orange jumped out immediately. I grew up getting those chocolate oranges in my stocking and knew I had to test it as a filling. It melted perfectly at fifty percent power for two minutes and became a smooth, creamy center with the best citrus note.
I finished the cookies with diced candied orange pieces which added sweetness and shine. This flavor was a crowd favorite when I shared all six variations. Every part of this cookie was tested with purpose so home bakers can trust that it works exactly the way it should.
Main Ingredients & Their Role
These ingredients are key to this recipe, and below I’ll break down why. You can also get the full measurements and directions in the recipe card below.
- Dutch processed cocoa powder: Creates a deep chocolate flavor and gives the cookies a rich color and smooth texture.
- Brown sugar: Adds moisture, chew, and a warm caramel note that pairs perfectly with the filling.
- Butter: Provides flavor, tenderness, and helps create a soft crumb that still holds its shape.
- Cornstarch: Gives the dough stability so the thumbprint shape stays defined while baking.
- Egg yolks: Add fat and richness which keeps the cookies soft and prevents cracking.
- Terry’s Chocolate Orange: The nostalgic chocolate orange melts into the smoothest citrus chocolate filling. It gives the cookies their signature flavor and sets with a creamy, truffle like texture.
- Candied orange pieces: Bring a bright pop of citrus and a little chew on top which highlights the chocolate orange flavor in every bite.
How to Make Chocolate Orange Thumbprint Cookies
Follow my easy steps for the best chocolate orange thumbprints. You can also jump to the recipe card for the full recipe.
For the Cookies
Prep baking sheets. Line baking sheets with parchment paper or silicone mats.
Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and cornstarch. Set aside.
Beat butter and sugar. In a large mixing bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.
Add in eggs. Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed.
Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very thick.
Form dough balls. Scoop 1 tablespoon of dough (use a #60 cookie scoop) and roll into smooth balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
Press and chill cookies. Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough. You can freeze longer if needed.
Bake and finish. Preheat the oven to 350°F (177°C). Bake for 10-11 minutes or until the edges are set but the centers still look soft. Remove from the oven and immediately use the teaspoon again to gently deepen the center indentation as it disappears while baking.
Cool. Allow cookies to cool completely before filling.
For the Filling
Combine filling ingredients. Unwrap 2 chocolate oranges and break them into pieces. Place the pieces in a microwave-safe bowl. Microwave for 1 minute at 50 percent power. Stir, then microwave for another 1 minute at 50 percent power. Continue microwaving in 20 to 30 second bursts at 50 percent power, stirring between each, until the chocolate is completely melted and smooth.
Add filling to cookies. Spoon about 1 teaspoon of melted chocolate orange into the center of each cookie. Top each cookie with a few candied orange pieces. Let the chocolate set before serving or storing.
Equipment Needed
- Silicone Baking Mat (or parchment paper)
- Baking Sheets
- Electric Mixer
- Cookie Dough Scoop
More Thumbprint Cookie Recipes
- Chocolate Peanut Butter Thumbprint Cookies
- Eggnog Thumbprint Cookies
- Black Forest Thumbprint Cookies
- Chocolate Orange Thumbprint Cookies
Tap stars to rate!
Chocolate Orange Thumbprint Cookies
Ingredients
Cookies
- 1 ¾ cup (210g) all-purpose flour
- ½ cup (40g) Dutch-processed cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cornstarch
- ¾ cup (170g) unsalted butter
- 1 cup (213g) brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (50g) granulated sugar, for rolling
Filling
- 2 Chocolate Oranges, I used Terry’s Dark Chocolate Chocolate Oranges
- Candied orange pieces
Instructions
Cookies
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and cornstarch. Set aside.1 ¾ cup (210g) all-purpose flour, ½ cup (40g) Dutch-processed cocoa powder, ½ tsp salt, ½ tsp baking powder, 1 tsp cornstarch
- In a large mixing bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.¾ cup (170g) unsalted butter, 1 cup (213g) brown sugar
- Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed.1 large egg, 1 large egg yolk
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very thick.
- Scoop 1 tablespoon of dough (use a #60 cookie scoop) and roll into smooth balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.¼ cup (50g) granulated sugar
- Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough. You can freeze longer if needed.
- Preheat the oven to 350°F (177°C). Bake for 10-11 minutes or until the edges are set but the centers still look soft. Remove from the oven and immediately use the teaspoon again to gently deepen the center indentation as it disappears while baking.
- Allow cookies to cool completely before filling.
Filling
- Unwrap 2 chocolate oranges and break them into pieces. Place the pieces in a microwave-safe bowl. Microwave for 1 minute at 50 percent power. Stir, then microwave for another 1 minute at 50 percent power. Continue microwaving in 20 to 30 second bursts at 50 percent power, stirring between each, until the chocolate is completely melted and smooth.2 Chocolate Oranges, Candied orange pieces
- Spoon about 1 teaspoon of melted chocolate orange into the center of each cookie. Top each cookie with a few candied orange pieces. Let the chocolate set before serving or storing.
