Chocolate Thumbprint Cookies

If you love rich chocolate cookies, you'll love these ganache filled thumbprint cookies. They are easy to make, no chill, and fun to customize with sprinkles!

Why You'll Love This Recipe

• Rich chocolate flavor: The chocolate cookie base and smooth ganache filling are a delicious combination.
• A tried-and-true dough: This is the same dough I use for my chocolate puddle cookies and peppermint thumbprints. For another great holiday base, check out my chewy gingerbread cookie recipe that can also be used to make gingerbread thumbprints and gingerbread blossoms!
• Simple ganache filling: Made with chocolate chips and heavy cream, the filling is easy to prepare.
• Perfect for holiday baking: These cookies look beautiful on Christmas cookie trays, dessert platters, and homemade gift boxes.

Tips and Tricks

• Use a tablespoon scoop: This keeps the cookies uniform in size so they bake evenly.
• Make the indentations before baking: Press a deep indentation into each dough ball using your thumb or the back of a measuring spoon.
• Re-press the centers after baking: The centers will puff up during baking. Gently press them down again while the cookies are still warm to make room for the ganache.
• Cool completely before filling: The ganache will set best when added to cooled cookies.
• Make them ahead: These cookies are delicious on day one. They'll soften a little after being stored in an airtight container, which is an added bonus when preparing treats in advance.

Ingredients

• All-purpose flour: Provides structure for the cookies.
• Unsweetened cocoa powder: Gives the cookies their rich chocolate flavor. I like using Special Dark cocoa powder.
• Baking soda: Helps the cookies spread and develop their texture.
• Baking powder: Adds a little lift.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Salted butter: Adds richness and flavor.
• Granulated sugar: Sweetens the cookie dough.
• Light brown sugar: Adds moisture and a deeper sweetness.
• Eggs: Bind the ingredients together.
• Milk: Helps bring the dough together and keeps the cookies soft.
• Vanilla extract: Rounds out the chocolate flavor.
• Semi-sweet chocolate chips: Melt with the cream to make the ganache filling.
• Heavy cream: Creates a smooth, creamy chocolate ganache.

See the recipe card for full information on ingredients and quantities.

How to Make Chocolate Thumbprint Cookies

Step 1: Prepare the dry ingredients. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

Step 2: Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add the wet ingredients. Add the eggs, milk, and vanilla extract. Mix until well combined.

Step 4: Make the cookie dough. Add the dry ingredients to the butter mixture. Mix until the dough comes together and is smooth. It may take a little extra mixing for the dough to fully come together, but it will.

Step 5: Shape the cookies. Scoop the dough into tablespoon-sized portions and roll into balls. Place on a parchment-lined baking sheet, leaving room between each cookie. Press an indentation into the center of each ball using your thumb or the back of a teaspoon.

Tip: Dip the back of the teaspoon in baking cocoa to prevent it from sticking to the cookie dough.

Step 6: Bake. Bake at 350°F for 7–9 minutes, until the edges are set and the centers are still soft.

Step 7: Re-press the centers. Immediately after baking, gently press the indentations down again while the cookies are still warm. This step is important because the centers puff up as the cookies bake.

Step 8: Cool the cookies. Let the cookies cool completely before adding the ganache.

Step 9: Make the ganache. Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until hot, then pour it over the chocolate. Let it sit for 2–3 minutes before stirring until smooth and glossy.

Step 10: Fill the cookies. Spoon the chocolate ganache into the center of each cooled cookie.

Step 10: Add sprinkles. Sprinkle over ganache. Allow the filling to set before serving or storing the cookies.

How To Store Thumbprint Cookies

Store chocolate thumbprint cookies in an airtight container at room temperature for up to 3-5 days. They're delicious right away, and the cookies will soften a little after being stored in the container. You can also freeze the cookies for up to 2 months. Thaw them at room temperature with the lid on the container.

FAQs

More Christmas Cookie recipes to make

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