Baking becomes quick and irresistible with these Easy Candy Bar Thumbprint Cookies. With just seven simple ingredients and minimal prep time, they’re perfect for a Valentine’s treat, an afternoon project with kids, or a last-minute dessert using leftover chocolate candies.
These cookies have a tender almond-flour base, a sweet center of chopped chocolate candy, and a finishing sprinkle of flaky salt to balance the sweetness. They come together quickly, bake in about 12 minutes, and are best enjoyed warm straight from the oven.
Ingredients
- 1 ½ cups almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 6 chocolate peanut nougat bars (or any preferred chocolate candy), cut to fit
- Flaky salt, for garnish
Step-by-Step Instructions
Step One: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick liner.
Step Two: Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, baking powder, and kosher salt until there are no clumps and the mixture is well combined.
Step Three: Add Wet Ingredients
Stir in the maple syrup, melted and cooled coconut oil, and vanilla extract. Mix until a dough forms, then use your hands to gently knead it into a smooth ball. If the dough seems too sticky, chill for 10 minutes; if it’s too dry, add a small squeeze of maple syrup.
Step Four: Shape and Thumbprint
Scoop the dough into approximately 1-inch balls and arrange them on the prepared baking sheet with a little space between each cookie. Press a thumb or the back of a spoon into the center of each ball to create a shallow well for the candy.
Step Five: Fill with Candy
Cut the chocolate bars in half or into pieces that fit the cookie wells. Press one piece into each thumbprint so the candy nestles into the center.
Step Six: Bake
Bake the cookies for about 12 minutes, or until the edges turn a light golden color and the centers are set. Keep an eye on them so the candy doesn’t overheat and the cookie edges don’t brown too much.
Step Seven: Finish and Serve
Remove the cookies from the oven and immediately sprinkle a small pinch of flaky salt over each one to enhance the flavors. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool slightly. These are delicious served warm when the chocolate is soft.
Tips, Substitutions, and Variations
- Any small chocolate candy or chopped candy bar works: swap in caramel-filled chocolates, plain milk chocolate, or nutty bars depending on what you have on hand.
- For a nut-free option, substitute almond flour with a certified nut-free alternative like sunflower seed flour and check labels for cross-contamination.
- If you prefer less sweetness, choose darker chocolate bars or reduce the amount of maple syrup slightly.
- To make these festive, press a small heart-shaped chocolate piece into the center or use mini pieces of colorful candy for a seasonal look.
Storage and Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container; reheat briefly in a low oven or microwave to enjoy the chocolate warm again.
Recipe FAQ
Choose any small chocolate candy or chopped candy bar. Bars with caramel are especially tasty in this recipe, but plain chocolate or peanut nougat bars work well too.
Can I use a different sweetener?
Yes. Maple syrup gives a pleasant flavor and helps bind the dough. You can try honey, but it will slightly change the taste and texture.
More cookie ideas and inspiration
Brown Sugar “Pop-Tart” Cookies (recipe not included) — Perfect Paleo Chocolate Chip Cookies (recipe not included)
Easy Candy Bar Thumbprint Cookies
Total: 30 mins | Servings: 12 cookies
Ingredients
- 1 ½ cups almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 6 chocolate peanut nougat bars (or any preferred chocolate candy)
- Flaky salt for garnish
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk the almond flour, baking powder, and salt in a large bowl.
- Stir in the maple syrup, coconut oil, and vanilla until a dough forms; knead briefly into a smooth ball.
- Portion into 1-inch balls, place on the sheet, and press a well into each with your thumb or a spoon.
- Cut candy bars to size and press a piece into each well.
- Bake about 12 minutes, until edges are lightly golden. Immediately sprinkle with flaky salt.
- Cool 2 minutes on the sheet, then transfer to a wire rack. Serve warm for best texture.
Additional Info
Author: Alex Snodgrass
Nutrition information is estimated and should be used as a guide only.
Food photography and styling by Eat Love Eats.