Gummy Bear Thumbprint Cookies

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Gummy Bear Thumbprint Cookies

These cookies are divisive. It’s like Pepsi versus Coke, N*Sync versus Backstreet Boys, PC versus Mac all over again.

Okay, I’m not saying this recipe is the Justin Timberlake (or the 1999 Nick Carter) of the cookies world. Half of the humans who tried these cookies had this reaction: “This is weird. Why didn’t you just use jelly like a regular robot? Wait, why are you writing this down?”


Gummy Bear Thumbprint Cookies

Well. Maybe the latter group was mostly kids.

The cookies themselves are amazing – crumbly and buttery and perfect goodness. When the melted gummy bears in the middle cool, they harden back into their normal chewy state. Some people didn’t like the mixture of textures, or the bright artificial candy flavor paired with the rich cookie. Others really liked the combination.

Gummy Bear Thumbprint Cookies

Maybe it’s the novelty of the cookie. They’re cute and fun and perfect for summer. It’s great that you can get several different flavors just from one recipe, and these are perfect for baking with kids.

I guess you’ll just have to make them for yourself to see if you’re a fan. What’ll it be, humans?

Gummy Bear Thumbprint Cookies

Gummy Bear Thumbprint Cookies
makes 3 dozen cookies
adapted from Chew on That

1 cup (2 sticks) unsalted butter, softened
1/2 cup light brown sugar, packed
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3 dozen gummy bears, one per cookie, plus more for snacking (because do you really think you can resist?)

1. In a large bowl, cream together butter and brown sugar. Add egg yolks, one at a time. Stir in vanilla extract. Mix in flour and salt, stirring until completely combined. Cover bowl with plastic wrap and set in the freezer for 10 minutes. (This is will help prevent cracks when you make the center cavity.)

2. While the cookie dough is in the freezer, preheat the oven to 350 degrees and line a cookie sheet with parchment paper (or Silpat!).

3. Using a small cookie scoop, roll cookies into tablespoon-sized balls. Arrange cookies 1-1/2 inches apart on the cookie sheet. Using your thumb, press a deep hole in the middle of the cookie. Make it deep and wide enough so the gummy bears don’t spill out, but not so deep that you crack the sides of the cookie too much. (You’ll get the hang of it after a few tries.)

4. Bake cookies for 8-10 minutes, or until the cookies look almost done. Open the oven and pull the cookie sheet out enough to be able to reach the back row of cookies. Place a single gummy bear in each cookie cavity. Return cookie sheet back to oven and bake until the bottoms are golden brown. The gummy bears will melt completely in about two minutes, so know your oven!

5. Let cookies cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

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  3. I’m baking these as we speak, but need to know…is it 1/2 cup light brown sugar packed. The recipe only says 1/2, but doesn’t include 1/2 of what. 🙂

    • I used gluten-free flour mix, which tends to be drier, and had to add some of the egg whites to get enough moisture. They came out flaky and buttery. I also think it depends on how the flour is measured. It should be spooned into a measuring cup and/or sifted to make it less compact & dense. Hope that helps.

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  5. OH MY GOSH! Thank you! My niece requested Gummy Bear cookies for her up coming birthday and I had no idea how I’d tackle that, but I’m excited to try your recipe. She really wanted an intact gummy bear on the cookie so I might add another gummy bear on top of the gummy bear pool after cooking but before it’s fully cooled. Cause, ya know, what’s birthday without a sugar overload?

    Anywho, long comment short: Thanks!

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  11. I made these cookies and added 1/2 a tsp. of baking powder to the recipe because there was no rising ingredient. They turned out well.

  12. I am using a convection oven. what should be the temperature and how many minutes. what mode. micro plus convection or only convection. Thanks in advance.

  13. Hi! These are great cookies and my family lives them, but I’m planning to double the recipe for the dough when I make it for an upcoming bake sale. Do I need to double the time spent in the freezer? Or will 10 minutes still be enough?

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