What better way to spend some time indoors, than baking cookies. These chocolate orange marmalade cookies are a great choice for a baking day.
Chunky chocolate cookies are always a winner in our house, but what makes these extra special is the addition of a little well of sticky orange marmalade on top of each one.
Whilst these aren’t your traditional thumbprint cookies, they are a good twist on the original. This recipe combines a soft, chewy chocolate cookie and the more simple, yet delicious thumbprint sugar cookie.
I wanted these cookies to be extra citrusy in flavour, so instead of using plain milk chocolate, I decided to swap that out for orange flavoured chocolate and top each cookie with orange marmalade. You can have all the taste and satisfaction of a chocolate cookie with the taste of orange too.
I also add white chocolate, which is melted straight into the cookie dough. Melting chocolate into you cookie dough will give you a rich, creamy tasting dough that makes them taste just a little more special.
How to Make Thumbprint Cookies
There are two steps in creating these cookies topped with marmalade jam. Firstly you make and bake your cookies in the same way as other recipes such as this chocolate chunk cookie recipe or these peanut butter stuffed cookies.
You bake them for 10 minutes before removing them from the oven to add the marmalade. Upon removal from the oven, your cookies will still be soft. Leave them on the baking tray and using the back of a teaspoon you want to make indentations to the top of each cookie, where the marmalade will sit.
You can then spoon a portion of marmalade atop of each cookie and return them to the oven for 5 minutes.
Be aware that the marmalade will be hot and slightly runny when you take them from the oven. When you take them out of the oven for the final time, leave them on the baking tray to harden and begin to set before transferring them to a cooling rack before serving.
Recipe Tips and Guidance
The key to making the best cookie dough is to create it with ingredients that have come to room temperature, which makes it easier to mix them together and then chill the dough. So remove the egg and butter from the fridge a little while before you start making them.
Chilling the cookie dough before baking will help the cookies retain their shape without spreading too much.
Don’t add the egg until the crumbly mixture has cooled. Adding the egg too soon could result in it cooking or scrambling when you attempt to mix it.
If you cannot get orange flavoured chocolate you can substitute it with plain milk chocolate and add a couple of drops of orange extract instead.
Another variation of this cookie could be to use strawberry jam and either a plain milk chocolate or complimenting strawberry flavoured chocolate. Raspberry flavouring will also work well as would ginger chocolate too.
Store them in an airtight container with parchment or baking paper between each one to stop them sticking to each other. The will last approximately 3 days.
Feel free to experiment with different jams, they will bake in the same way. I recommend complimenting your jam flavour to the chocolate you use. If you cannot find a complimenting flavour substitute the orange chocolate with plain milk chocolate.
Yes you can, freeze these cookies before baking in portion sized balls and defrost in the fridge before baking.
Chocolate Orange Marmalade Thumbprint Cookies
- 200 g Plain Flour
- 1 tsp Baking Powder
- 0.25 tsp Salt
- 150 g Light Brown Soft Sugar
- 50 g Unsalted Butter
- 60 g White Chocolate
- 1 tbsp Sunflower Oil
- 1 Egg beaten
- 100 g Orange Flavoured Milk Chocolate
- 10 tsp Marmalade
- Preheat the oven at 170C (160C fan assisted)
- Place flour, baking powder, salt and sugar in a bowl and mix thoroughly.
- Melt the white chocolate, oil and butter in a saucepan over a gentle heat, once melted add to the flour mixture and mix until it all becomes crumbly.
- Let it cool, then add the egg and beat to form a stiff dough.
- Cover the dough and let it chill in the fridge for 30 minutes.
- Remove the dough from the fridge and divide it into 10 weighing roughly 50g each.
- Chop the orange chocolate into small chunks and add 10g to each piece of dough.
- Form each piece of dough into a ball and place on a lined baking tray with plenty of space between each one to allow them to spread.
- Bake in the oven for 10 minutes.
- Remove from the oven and spoon a tsp of marmalade over each cookie. Return to the oven and bake for another 5 minutes.
- Remove the cookies from the oven and leave to set on the baking tray. Once they have begun to cool, transfer them to a rack to finish cooling.
- Store in airtight containers for up to 3 days.
Recipe Notes and Guidance
- Chilling the dough will help the cookies retain their shape.
- Don’t add the egg until the mixture has cooled.
- Be aware that the marmalade will be hot and runny upon removal from the oven.
- Let the cookies sit on the baking tray to set and harden before moving to a cooling rack.