Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are soft, cocoa-based cookies rolled into balls and pressed in the center to create a small well.

Once baked, the centre is filled with chocolate ganache or another type of filling. They offer a mix of tender cookie texture and creamy chocolate in every bite.

These Chocolate Thumbprint Cookies are perfect for holidays, bake sales, or any day when you want something simple yet special.

The mix of cocoa powder, brown sugar, butter, and a smooth chocolate ganache makes them rich in flavor without being heavy. If you love soft cookies with a chocolate center, this recipe will feel like a real treat.

Why You’ll Love These Chocolate Thumbprint Cookies?

You’ll love these Chocolate Thumbprint Cookies because they are soft, chocolatey, and easy to make. The cookie dough comes together quickly, and the ganache adds a creamy finish that makes each bite satisfying.

The ingredients are pantry-friendly, and you don’t need any fancy tools. These cookies bake evenly and hold their shape, making them great for gifting. If you enjoy recipes that feel homemade and comforting, this one fits perfectly.

How To Make Chocolate Thumbprint Cookies?

Recipe Overview

Chocolate Thumbprint Cookies are soft cocoa cookies filled with smooth chocolate ganache and perfect for holidays or everyday baking.

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Chil Time: 1 hour
• Total Time: 1 hour 27 minutes
• Cuisine: American
• Course: Dessert/ Cookies
• Difficulty Level: Easy
• Yield: About 24 cookies
• Calories: About 140 per cookie
• Servings: 24
• Serving Size: 1 cookie

Equipment

• Mixing bowls
• Hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Small saucepan
• Heatproof bowl
• Rubber spatula
• Cooling rack

Ingredients

For the Chocolate Thumbprint Cookies

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) cocoa powder, Dutch process
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla bean paste or extract

For the Chocolate Ganache

• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream
• Nonpareils for sprinkling on top, optional

Ingredient Notes

1. Flour: Spoon and level to keep the cookies soft and prevent dryness.

2. Cocoa powder: Dutch process gives a deeper chocolate flavor and darker color.

3. Butter: Soft butter helps the dough mix easily and keeps the texture tender.

4. Brown sugar: Adds moisture and a slight caramel flavor that pairs well with cocoa.

5. Egg yolks: Keep the cookies rich and soft.

6. Ganache: Semi-sweet chocolate chips melt smoothly with warm cream for a velvety center.

7. Nonpareils: These add a fun finish and a little crunch.

Direction

Step 1: Mix the dry ingredients

In a bowl, whisk together the flour, cocoa powder, salt, and baking powder. This helps keep the dough smooth and prevents lumps.

Step 2: Cream the butter and sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. This gives the cookies a soft texture.

Step 3: Add egg yolks and vanilla

Mix in the egg yolks and vanilla bean paste. The dough will start to smell rich and chocolaty.

Step 4: Combine the wet and dry mixtures

Slowly add the dry ingredients into the wet mixture. Mix until just combined. The dough will be thick and easy to roll.

Step 5: Shape the cookies

Roll the dough into even balls. Place them on a parchment-lined baking sheet. Use your thumb or the back of a small spoon to press a gentle well in the center.

Step 6: Bake

Bake at 350°F (175°C) for 10–12 minutes. The cookies will puff slightly. Press the center gently again right after baking to keep the well defined.

Step 7: Make the ganache

In a small saucepan, heat the cream just until warm. Pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.

Step 8: Fill the cookies

Once the cookies have cooled slightly, spoon the warm ganache into the centers. Add nonpareils if desired.

Step 9: Let them set

Let the cookies rest so the ganache can set before storing or stacking.

Nutrition (Per Cookie)

• Calories: ~140
• Carbs: 17g
• Fat: 8g
• Protein: 2g
• Sugar: 10g

Tips and Variations

✅Use dark chocolate chips for a deeper chocolate flavor.

✅Add a drop of peppermint extract to the ganache for a fun twist that tastes like peppermint sugar cookies.

✅Swap heavy cream with half-and-half if needed, though the ganache will be slightly softer.

✅Roll the dough balls in granulated sugar before baking for a light crunch.

✅Make ahead: Bake the cookies and freeze them. Fill with ganache after thawing.

Serving Suggestions

Serve these Chocolate Thumbprint Cookies with warm milk, hot cocoa, or a cup of coffee. They also pair well on a holiday cookie tray next to dark chocolate cookies or peppermint sugar cookies.

Storing Tips

✔️Store in an airtight container for up to 5 days.

✔️Refrigerate for firmer ganache.

✔️Freeze unfilled cookies for up to 2 months.

Recipe Notes

• Use room-temperature ingredients for the best texture.
• Don’t overbake or the cookies will turn dry.
• Press the center again right after baking to keep the shape.
• Let the ganache cool slightly before filling so it doesn’t spill over.

Other Cookies Recipe

▶ Raspberry Filled Almond Snowball Cookies

▶ Best Coffee Butter Cookies Recipe

▶ Laura Bush Cowboy Cookies Recipe

▶ Snickerdoodle Cookies Recipe

▶ 3 Ingredient Peanut Butter Cookies

FAQs

Final Thoughts

If you love simple cookie recipes that bring out rich chocolate flavor, these Chocolate Thumbprint Cookies are a great pick for your kitchen.

I hope you give them a try and share how they turn out. If you have any questions or want more cookie ideas, feel free to ask anytime.