Go Back
–+ servings
Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Ganache Bliss

Indulge in rich and chewy Chocolate Thumbprint Cookies filled with velvety ganache, a festive delight for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup All-Purpose Flour Spoon and level for accuracy
  • 1/3 cup Dutch-Process Cocoa Powder Or use unsweetened cocoa
  • 1/4 teaspoon Salt Enhances sweetness
  • 1/2 teaspoon Baking Powder Ensure it's fresh
  • 1/2 cup Unsalted Butter Softened
  • 1/4 cup Brown Sugar (Light) Adds moisture
  • 1/4 cup Granulated Sugar Sweetens the dough
  • 2 large Egg Yolks Room temperature
  • 1 teaspoon Vanilla Bean Paste/Extract Use pure if paste is unavailable
  • 1 cup Semi-Sweet Chocolate Chips For the ganache filling
For the Ganache
  • 1/2 cup Heavy Whipping Cream Or use coconut cream for dairy-free option
For the Topping
  • Nonpareils Optional for decoration

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • hand mixer
  • Baking Sheets
  • Parchment paper
  • Teaspoon
  • Tablespoon
  • measuring cups
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, cocoa powder, salt, and baking powder.
  3. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add in egg yolks and vanilla, mixing until well combined.
  5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
  6. Scoop out portions of dough, roll them into balls, and place them on the baking sheets.
  7. Chill the shaped dough balls in the refrigerator for at least 1 hour.
  8. Bake in the oven for 9-11 minutes or until set but soft in the center.
  9. Reshape the indents in each cookie after baking while they are warm.
  10. Cool cookies slightly, then heat heavy whipping cream and pour over chocolate chips to make ganache.
  11. Fill each cookie indent with the ganache and chill for about 30 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 8gCalcium: 1mgIron: 3mg

Notes

Store cookies in an airtight container for up to 3 days or freeze for up to 2 weeks. Reheat in the microwave for 10-15 seconds if desired.

Tried this recipe?

Let us know how it was!