Chocolate Thumbprint Cookies
These chocolate thumbprint cookies feature a soft chocolate cookie base filled with rich chocolate ganache. They’re perfect for gifting around the holidays, yet easy enough to make year-round!
These chocolate thumbprints are a decadent spin on my jam-filled thumbprint cookies (a reader favorite this time of year!).
This simple recipe is flavored with chocolate two ways: there’s Dutch process cocoa powder in the cookie dough itself, and after being baked the cookies are filled with a chocolate ganache filling.
The soft chocolate cookie base pairs perfectly with the creamy ganache filling, and the baked cookies are rich without being overly sweet.
This recipe would make a great addition to any holiday cookie boxes you’re planning to make this season, but it’s also perfect to enjoy throughout the year when you’re craving something chocolatey!
What You Need
- Flour: Provides the structure for these cookies. This is a thicker cookie dough, so it’s important to measure your flour correctly by stirring it around, spooning it into your measuring cup, and leveling it off with the back of a knife. Too much flour can lead to crumbly, dry cookies.
- Cocoa Powder: Since this recipe only uses baking powder, you can use either natural or Dutch process cocoa powder. I do recommend using Dutch process cocoa though because the cookies will be darker and have a more chocolatey flavor. If you’re curious about the difference between the two, I have a post that explains the differences between natural vs. Dutch process cocoa powder.
- Sugar: Brown sugar keeps the cookies moist and chewy, while the granulated sugar coating adds a subtle crunch and extra sweetness.
- Unsalted Butter: I prefer to use unsalted butter in order to control the amount of salt in these cookies. If you only have salted butter on hand, just omit the additional salt called for in the recipe.
- Chocolate Chips: To keep this recipe as easy as possible, I used semi-sweet chocolate chips for the ganache filling. Feel free to chop up an equal amount of chocolate bars (about 6 ounces) and use that instead though!
- Heavy Cream: Make sure your cream contains at least 36% fat. This will ensure your ganache filling sets up properly.
How To Make Chocolate Thumbprint Cookies
- Combine the wet ingredients: Beat together the butter and brown sugar until well combined (about 1 to 2 minutes), then mix in your egg and vanilla.
- Add the dry ingredients: Sift together the cocoa powder and flour in a separate mixing bowl before whisking in the baking powder and salt. Add the dry ingredients to the wet and mix until fully combined.
- Shape the cookies: Scoop the cookie dough into tablespoon-sized balls, then roll in granulated sugar before placing them on parchment-lined baking sheets. Use the bottom of a ½ teaspoon measuring spoon to (gently!) make an indentation in the center of each cookie.
- Chill, then bake: Refrigerate the shaped cookie dough for 30 minutes before baking at 375ºF. Once the cookies come out of the oven, use the bottom of a measuring teaspoon to reshape the center of each one.
- Make the ganache filling: Add the chocolate chips to a mixing bowl and top with heavy cream that’s been heated in the microwave. Cover the bowl with foil and let sit for 3 minutes, then whisk or stir until the mixture is fully combined.
- Fill the cookies: Spoon about one teaspoon of chocolate ganache into the center of each thumbprint, then set aside until the ganache has firmed up. If you want to speed up this process, you can place them in the fridge.
Frequently Asked Questions
Can the thumbprints be made with a different filling?
Absolutely! You could easily use Nutella, salted caramel sauce, or dulce de leche instead.
Can this recipe be made in advance?
Yes, the baked and filled thumbprints will last up to three days at room temperature if stored in an airtight container.
You can also prepare the cookie dough and chill it for up to three days before baking. The raw cookie dough can also be rolled into balls and frozen for up to three months.
Does the ganache filling harden over time?
The ganache will firm up some as it cools, but it will stay soft and easy to bite into.
Baking Tips
- Don’t skip chilling the dough! This will give the butter time to firm back up and prevent your cookies from spreading too much in the oven.
- The cookies will lose the shape of their indent a little as they’re baking in the oven. This is normal! Once they come out of the oven, use the bottom of a measuring teaspoon to press it back down and reshape it.
- If the ganache isn’t completely smooth after whisking it together, you can microwave it in 10 to 15 second increments until smooth.
- To add a festive flair to these thumbprints, top them with your favorite sprinkles right after adding the ganache. Some chopped pecans or walnuts would be delicious too!
Chocolate Thumbprint Cookies
These chocolate thumbprint cookies feature a soft chocolate cookie base filled with rich chocolate ganache. They're perfect for gifting around the holidays, yet easy enough to make year-round!
Ingredients
Servings: 38 cookies
Chocolate Cookie Dough
- ¾ cup unsalted butter softened (1.5 sticks; 170 grams)
- 1 cup packed light brown sugar (200 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- ⅓ cup unsweetened Dutch process cocoa powder (33 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar (50 grams)
Chocolate Ganache Filling
- 1 cup semi sweet chocolate chips (180 grams)
- ½ cup heavy cream (120 ml)
Instructions
- To make the cookie dough: Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and continue mixing for 1 to 2 minutes or until well combined.
- Mix in the egg and vanilla extract until fully combined.
- In a separate mixing bowl, sift together the flour and cocoa powder, then whisk in the baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined. The mixture will be a little crumbly at first, but it will come together as you continue mixing it. If needed, use a rubber spatula or your hands to finish working the cookie dough together.
- Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough. Roll each one into a smooth ball, then roll in the granulated sugar (optional), and place onto the prepared baking sheets. Make sure to leave a little room between each one because they will spread some as they bake in the oven.
- Using the bottom of a ½ teaspoon measuring spoon, gently press an indentation into the center of each ball of cookie dough. If the cookie dough cracks a little around the edges, you can smooth it back out with your fingers.
- Place the baking sheets with the cookie dough in the fridge to chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the baking sheets from the fridge and bake for 8 to 10 minutes or until the cookies are set on top (I usually bake mine for 9 minutes).
- Remove from the oven and use the bottom of a teaspoon measuring spoon to press an indentation back into the cookies. Allow to cool for 5 to 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- To make the chocolate ganache filling: Add the chocolate chips to a large heat-safe bowl.
- Pour the heavy whipping cream into a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 25 to 30 seconds or until warmed through. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate, cover with foil, and let it sit for 3 minutes.
- Start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is smooth and well combined. If the chocolate is not completely melted, microwave in 10 to 15 second increments until melted and smooth.
- Spoon about 1 teaspoon of chocolate ganache into the center of each cookie. Allow the ganache to set up at room temperature or refrigerate for 15 minutes.
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for 5 days.
Freezing Instructions: Cookies will freeze well for 2 to 3 months. Thaw to room temperature before serving.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Hey Danielle!
This looks like a delicious recipe! I was wondering how I could make the ganache filling without a microwave and preferably on the stovetop- any suggestions?
Thank you! If you want to use the stovetop, just pour the heavy cream into a saucepan and heat it over medium-low heat until it starts to simmer. Once it’s simmering, remove it from the heat and pour it over the chocolate chips, then cover and let it sit for a few minutes before stirring the ganache together.