Chocolate Thumbprint Cookies are an irresistible treat combining rich, chewy dark chocolate cookies and smooth, velvety chocolate ganache centers. These cookies are perfect for holiday celebrations or anytime you want a comforting chocolate delight with an elegant presentation.
You’ll love these cookies because they offer intense chocolate flavor using Dutch process cocoa powder, complemented by a luscious ganache filling made with semi-sweet chocolate and heavy cream. The cookie dough’s texture is perfectly chewy, with a slight crispness from the sugar coating, while the ganache adds a creamy, indulgent center. They are easy to prepare with everyday ingredients and provide a stunning addition to any cookie platter.
Ingredients
For the Chocolate Thumbprint Cookies
- 1½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1½ tsp vanilla bean paste or extract
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy whipping cream
- Nonpareils for sprinkling on top (optional)
Instructions
Begin by lining two baking sheets with parchment paper and setting them aside. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder to combine and set aside. In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer for about two minutes until smooth and fluffy.
Add the egg yolks one at a time and mix until the mixture becomes pale in color and fluffy, about 1-2 minutes. Blend in the vanilla bean paste or extract for a rich flavor.
Gradually add the dry ingredients to the butter mixture and mix just until combined to avoid overmixing. Scoop the dough into approximately 34 equal portions and roll each into a ball about 1 tablespoon in size. Place the dough balls on the prepared baking sheets.
Using a ¼ teaspoon, press down gently on each dough ball to create an indent for the ganache. Chill the prepared dough balls for at least one hour. You may keep all the dough balls on one baking sheet during chilling and then separate them across multiple baking sheets before baking.
Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1½ inches apart on the baking sheets and bake for 9-11 minutes, aiming for about 10 minutes. When the cookies come out of the oven, lightly re-press the centers with a ¼ teaspoon or use a circular cookie cutter in a circular motion to perfect the cookie shape and regain any lost indent size while the cookies are still hot.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the chocolate ganache. Place the chocolate chips into a small bowl. Heat the heavy cream in the microwave or on the stove until it is just about to boil. Pour the hot cream over the chocolate chips and let it sit undisturbed for 1 minute to soften the chocolate. Stir gently until smooth and combined.
Once the cookies are cool, fill each indent with about 1 teaspoon of the chocolate ganache. Sprinkles can be added on top for a festive touch. Place the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
Store any leftovers in an airtight container for up to three days to enjoy fresh and delicious.
My Best Tips for Success
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Chill the cookie dough well before baking to maintain the shapes and indents.
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Use room temperature egg yolks for better mixing and texture.
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Press the centers again immediately after baking to maintain uniform shape.
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Let ganache cool slightly before filling cookies to avoid melting the cookies.
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Use good quality semi-sweet chocolate for the ganache for richer taste.
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Store the finished cookies in a sealed container to keep them fresh longer.
Delicious Variations to Try
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Use dark chocolate or white chocolate chips for different flavor profiles.
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Add a splash of bourbon or vanilla extract to the ganache for extra depth.
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Roll the dough balls in cocoa powder or colored sugar before baking.
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Incorporate finely chopped nuts or dried berries into the dough.
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Drizzle extra melted chocolate over the finished cookies for decoration.
Frequently Asked Questions
How do I make the indent in the cookie dough?
Use a ¼ teaspoon or your thumb to gently press the center down before baking.
Can I freeze these cookies?
Yes, bake and ganache-filled cookies freeze well for up to 3 months.
Can I make these cookies ahead of time without ganache?
Yes, freeze or refrigerate dough balls or baked cookies, then add ganache later.
What if I don’t have vanilla bean paste?
Vanilla extract is a fine substitute for the cookie dough flavor.
How long will the ganache stay fresh?
Ganache keeps well in the fridge for up to a week when stored properly.
Are these cookies suitable for kids to make?
Absolutely, these cookies are straightforward and fun for kids to help assemble.
Print
Chocolate Thumbprint Cookies
- Total Time: 1 hour 35 minutes
- Yield: 34 cookies 1x
- Diet: Vegetarian
Description
Rich, chewy dark chocolate cookies filled with smooth, creamy ganache for an indulgent bite. Deep Dutch-processed cocoa combines with velvety semi-sweet chocolate ganache centers, perfect for holidays or special occasions.
Ingredients
Chocolate Thumbprint Cookies
1½ cups (188 g) all-purpose flour
½ cup (40 g) Dutch process cocoa powder
½ tsp salt
½ tsp baking powder
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1½ tsp vanilla bean paste or extract
Chocolate Ganache
1 cup (200 g) semi-sweet chocolate chips
½ cup (120 ml) heavy whipping cream
Optional Toppings
Nonpareils or festive sprinkles
Instructions
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Prepare dough: Line two baking sheets with parchment paper. In a bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
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Cream butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy. Add egg yolks and vanilla; beat until light and creamy.
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Combine mixtures: Gradually add dry ingredients and mix just until combined. Do not overmix.
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Shape cookies: Roll dough into 1‑tbsp balls (about 34 pieces). Press the center of each with a ¼‑teaspoon to create an indent.
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Chill: Refrigerate cookie dough balls for at least 1 hour to help maintain shape during baking.
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Bake: Preheat oven to 350°F (175°C). Arrange cookies 1½ inches apart on prepared sheets and bake 9–11 minutes. Immediately after baking, re‑press centers gently while cookies are hot to maintain indent. Cool 5 minutes on pan, then transfer to a rack.
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Make ganache: Place chocolate chips in a heatproof bowl. Heat cream until nearly boiling, pour over chocolate, and let sit 1 minute. Stir gently until smooth.
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Fill & set: Fill each cookie center with 1 tsp ganache. Add sprinkles if desired. Chill 10–15 minutes to set before serving.
Notes
Use high-quality cocoa and chocolate for best flavor.
Chill dough well to maintain shape.
Re-press centers immediately after baking.
Cool ganache slightly before filling.
Store in airtight containers up to 3 days at room temperature.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/34 recipe)
- Calories: 135
- Sugar: 11 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: chocolate thumbprint cookies, ganache filled cookies, cocoa cookies, festive holiday cookie recipe, chewy chocolate cookies
