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White Chocolate Thumbprint Cookies

White Chocolate Thumbprint Cookies

White Chocolate Thumbprint Cookies, with a white chocolate filling, colorful sprinkles and M&M’S® White Chocolate, are a festive Easter dessert recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cookies
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • For the Shortbread Cookies:
  • 1 1/4 cups unbleached all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • ½-1 tablespoon cold heavy cream
  • --
  • For the White Chocolate Filling
  • 3 ounces white chocolate or white chocolate candy melts, chopped
  • 1 tablespoon heavy cream
  • --
  • For Topping:
  • 18 M&M’S® White Chocolate candies
  • 2-3 tablespoons colorful sprinkles


  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a small bowl, stir together flour and salt. Set aside.
  3. In a medium-sized mixing bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat butter until creamy. Add sugar and beat until light and fluffy. And vanilla and beat until well combined.
  4. Slowly beat in the flour, a little at a time, mixing until well combined. If dough is crumbly, add ½ to 1 tablespoon cold heavy cream to help dough come together. If needed, use your hands to knead and shape dough into a ball.
  5. Scoop and shape dough into small balls of dough, using approximately 2 teaspoons of dough per ball. Place dough balls on prepared baking sheet approximately 1-inche apart.
  6. Gently press thumb into the center of each ball of dough, creating a small indention and being careful not to crack dough too much.
  7. Bake cookies in preheated 325-degree oven for 9-10 minutes or until cookies are set and lightly brown on the bottom.
  8. Allow cookies to cool slightly, and press the indentation in again, if needed, to make it a little deeper, still being careful not to crack or break the cookie. Transfer cookies to a cooling rack to cool completely.
  9. Meanwhile, form the white chocolate filling by combining the white chocolate and the heavy cream in a small glass bowl. Microwave chocolate for 30 seconds. Remove bowl from microwave and stir until chocolate is completely melted. Return the bowl to the microwave for 15 seconds, only if needed to melt the chocolate further.
  10. Using a spoon, spoon approximately ½ to 1 teaspoon of melted white chocolate into indention in each cookie. Top white chocolate filling with sprinkles and one M&M’S® White Chocolate.
  11. Allow white chocolate filling to set, approximately 10-15 minutes, before eating or wrapping up for gift giving.