Can I make the dough ahead?

Yes. Chill the dough for up to 24 hours, then let it soften slightly before rolling and shaping.

Why did my thumbprints crack?

A few cracks are normal with almond butter dough. If the dough splits badly, roll it again and press the indentation more gently.

Can I make these cookies nut-free?

Yes. Use smooth sunflower seed butter and check that the chocolate is nut-free if allergies matter.

How do I keep the centers soft?

Do not overbake. Remove the cookies when the edges are set but the centers still look tender.

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Easy Almond Butter and Dark Chocolate Thumbprint Cookies with Sea Salt

Name: Easy Almond Butter and Dark Chocolate Thumbprint Cookies with Sea Salt
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18 servings
Cuisine: American
Ingredients: 1 cup creamy almond butter (unsweetened or lightly salted); 1/2 cup granulated sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; 1/3 cup dark chocolate chips or chopped dark chocolate (at least 70% cocoa); Coarse sea salt flakes, for sprinkling

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 20, 2026 · Updated May 12, 2026

American 27 mins beginner-friendlyeasystep-by-stepchocolatecomfort-foodsnackminimal-ingredientsholidayparty

This easy almond butter thumbprint cookie recipe combines creamy almond butter, rich dark chocolate, and a sprinkle of sea salt for a delicious and beginner-friendly treat perfect for holidays and parties.

Easy Almond Butter and Dark Chocolate Thumbprint Cookies with Sea Salt

Prep 15 min

Cook 12 min

Total 27 min

Servings 18

Difficulty easy

Cuisine American

Ingredients

Servings 18

1 cup creamy almond butter (unsweetened or lightly salted)
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/3 cup dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
Coarse sea salt flakes, for sprinkling

Measured ingredients for BeginnerBakes almond butter dark chocolate thumbprint cookies

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the almond butter, sugar, baking soda, and salt. Mix until smooth and creamy.
Add the egg and vanilla extract. Stir until the dough is well combined and soft.
Roll the dough into balls using about 1 tablespoon per cookie and place evenly spaced on the prepared baking sheet.
Press your thumb or the back of a small spoon gently into the center of each dough ball to create an indentation, being careful not to press through.
Fill each indentation with approximately 1/2 teaspoon of dark chocolate chips or chopped dark chocolate.
Lightly sprinkle coarse sea salt flakes on top of each cookie to enhance flavor.
Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these easy almond butter and dark chocolate thumbprint cookies as a comforting snack or party treat!

Almond butter thumbprint cookies filled with dark chocolate before baking for BeginnerBakes

Tips

Equipment Needed

Use a mixing bowl, sturdy spoon or spatula, measuring cups, parchment-lined baking sheet, and cooling rack. A small measuring spoon makes neat thumbprints without pressing through the dough.

Ingredient Prep Notes

Stir the almond butter well before measuring so the oil and solids are evenly mixed. Chop bar chocolate into small pieces if you are not using chips, so each thumbprint gets a manageable amount of filling.

Oven Note

Preheat to 350 degrees F (175 degrees C) and bake on the middle rack for even browning. Pull the cookies when the edges are lightly golden and the centers still look soft, because they firm as they cool on the sheet.

Easy Upgrade Ideas

Add a pinch of cinnamon to the dough or a tiny drop of almond extract for a deeper bakery flavor. For a festive finish, drizzle cooled cookies with melted dark chocolate after the sea salt sets.

Frequently Asked Questions

Can I make the dough ahead?: Yes. Chill the dough for up to 24 hours, then let it soften slightly before rolling and shaping.
Why did my thumbprints crack?: A few cracks are normal with almond butter dough. If the dough splits badly, roll it again and press the indentation more gently.
Can I make these cookies nut-free?: Yes. Use smooth sunflower seed butter and check that the chocolate is nut-free if allergies matter.
How do I keep the centers soft?: Do not overbake. Remove the cookies when the edges are set but the centers still look tender.

Ingredient Replacements

Use smooth sunflower seed butter for a nut-free version, but expect a slightly different flavor and color. Coconut sugar or light brown sugar can replace granulated sugar for a softer cookie with a mild caramel note.

A flax egg can replace the egg if you need an egg-free batch, though the cookies may be a little more delicate. Dairy-free dark chocolate works well, and flaky kosher salt can stand in for sea salt flakes if used lightly.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. Keep parchment between layers if the chocolate centers are soft.

Freeze baked cookies for up to 2 months. Thaw at room temperature, or warm briefly in a 300 degrees F oven if you want the chocolate centers slightly soft again.

Read related air fryer guides and cooking tips.

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Easy Almond Butter and Dark Chocolate Thumbprint Cookies with Sea Salt

Recipe Details

Ingredients

Instructions