Chocolate Thumbprint Cookies

If you’re looking for a show-stopping cookie for your holiday spread or just a rich chocolatey treat to satisfy your sweet tooth, these Chocolate Thumbprint Cookies are exactly what you need. With a decadent, melt-in-your-mouth chocolate base and a gooey, glossy chocolate ganache center, these cookies are the perfect indulgence. Their simple, elegant appearance makes them a great choice for Christmas cookie platters, but they’re so delicious that you’ll want to bake them year-round. Sprinkled with festive red and green nonpareils, they’re as beautiful as they are delicious!

The best part about thumbprint cookies is how versatile they are. While these are filled with rich chocolate ganache, you can easily experiment with different fillings like caramel, peanut butter, or fruit preserves. This recipe is simple enough for beginner bakers but fancy enough to impress guests at any gathering.

Let’s get started!

Ingredients

For the Chocolate Cookies:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch-processed for a deeper flavor)
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp milk

For the Chocolate Ganache Filling:

• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

For Decoration:

• Festive nonpareils or sprinkles (optional, for a holiday touch)

Instructions

1. Make the Cookie Dough:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. The combination of white and brown sugars gives the cookies a perfect balance of sweetness and chewiness.
4. Add wet ingredients: Beat in the egg, vanilla extract, and milk until fully combined. The milk helps keep the dough soft and manageable while enhancing the rich cocoa flavor.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until a smooth dough forms. The dough should be soft but firm enough to roll into balls.

2. Shape and Bake the Cookies:

1. Shape the dough: Using a tablespoon or a small cookie scoop, portion out the dough and roll it into 1-inch balls. Place the dough balls on the prepared baking sheets about 2 inches apart.
2. Make the thumbprint: Use your thumb, the back of a small spoon, or the bottom of a rounded measuring spoon to gently press an indentation into the center of each cookie ball. This will create a well for the ganache filling.
3. Bake: Bake the cookies for 10-12 minutes, or until the edges are set. The centers will still look slightly soft, which is exactly what you want. Be careful not to overbake, as you want the cookies to remain tender and chewy.
4. Repress indentations: As soon as the cookies come out of the oven, if the thumbprints have puffed up, gently repress the indentations with the back of a spoon while they are still warm. Allow the cookies to cool completely on the baking sheets before filling.

3. Prepare the Ganache Filling:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be sure not to let it boil.
2. Melt the chocolate: Place the semi-sweet chocolate chips and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1-2 minutes to soften the chocolate. Then stir until smooth and glossy. Stir in the vanilla extract for added flavor.
3. Cool slightly: Let the ganache sit for a few minutes to thicken slightly, making it easier to spoon into the cookies.

4. Fill and Decorate the Cookies:

1. Fill the cookies: Using a small spoon or piping bag, carefully fill the thumbprint of each cooled cookie with the chocolate ganache. If you want a more festive touch, immediately add holiday sprinkles or nonpareils to the ganache while it’s still soft.
2. Set the ganache: Allow the cookies to sit at room temperature until the ganache is fully set, about 30-45 minutes. If you’re in a hurry, you can place the cookies in the refrigerator for 15-20 minutes to speed up the process.

5. Enjoy:

Once the ganache is set, your Chocolate Thumbprint Cookies are ready to be enjoyed! These rich, decadent treats are perfect with a cup of coffee, tea, or even a glass of cold milk.

Tips & Tricks

• Chilling the dough: If your dough is too soft to work with, chill it in the refrigerator for 20-30 minutes before rolling. This will make the dough easier to shape and help the cookies maintain their thumbprint shape during baking.
• Ganache alternatives: Not a fan of chocolate ganache? You can fill the thumbprints with peanut butter, caramel, or even fruit jam for a delicious variation.
• Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them (before or after filling with ganache) for up to 3 months. If frozen, let them come to room temperature before serving.

Variations

• Peanut Butter Chocolate Thumbprints: Swap out the ganache filling for peanut butter for a Reese’s-inspired twist.
• Caramel Delight: Replace the ganache with a rich, gooey caramel filling, and sprinkle a little sea salt on top for a sweet-salty contrast.
• Mint Chocolate: Add a drop or two of peppermint extract to the ganache for a refreshing, holiday-inspired mint chocolate flavor.

Nutritional Information (Per Cookie):

• Calories: 140
• Carbohydrates: 18g
• Fat: 7g
• Protein: 2g
• Sugar: 12g
• Fiber: 1g

Flavor Profile

These cookies are deeply chocolatey with a slightly crisp edge and a soft, chewy center. The cocoa-rich base pairs perfectly with the smooth, glossy ganache filling, creating an indulgent bite with every mouthful. The ganache adds a creamy, melt-in-your-mouth texture, while the festive sprinkles provide a fun, decorative crunch. Together, these cookies strike the perfect balance of richness and sweetness, making them a favorite for any chocolate lover.

Serving Suggestions

These Chocolate Thumbprint Cookies are ideal for holiday cookie exchanges, Christmas parties, or as a homemade gift. Here are a few serving ideas:

• Holiday Platter: Arrange the cookies on a festive platter alongside other holiday favorites like gingerbread men, sugar cookies, and peppermint bark.
• With Coffee or Hot Chocolate: The richness of the cookies pairs perfectly with a warm cup of coffee or hot chocolate for a cozy afternoon treat.
• Gift Idea: Place the cookies in a decorative tin, tied with a ribbon, for a thoughtful homemade gift during the holiday season.

Leftover Ideas

If you find yourself with extra cookies or just want to change things up, here are a few fun ways to use them:

• Chocolate Cookie Crust: Crush leftover cookies and mix with melted butter to create a delicious chocolate cookie crust for pies, cheesecakes, or tarts.
• Ice Cream Topping: Crumble the cookies over vanilla or chocolate ice cream for a rich, decadent sundae topping.
• Thumbprint Cookie Sandwiches: Place a scoop of ice cream or frosting between two cookies for an indulgent ice cream sandwich or dessert.

Seasonal Recommendation

These cookies are a holiday favorite, but they’re delicious any time of the year. They’re especially perfect for Christmas, with their festive sprinkles and rich chocolate flavor, but can be adapted for other holidays (think pastel sprinkles for Easter or heart-shaped cookies for Valentine’s Day). They’re also a fun and easy recipe to make with kids, who will love pressing their thumbs into the dough and decorating the cookies.

Difficulty Rating

Difficulty: Easy
This recipe is great for bakers of all levels. The steps are simple, and the ingredients are pantry staples. The most challenging part is making the ganache, but it’s a quick and easy process that anyone can master.