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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are soft cocoa cookies filled with smooth chocolate ganache, giving you a rich, bite-sized treat perfect for holidays or everyday baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 1 hour
Total Time 1 hour 27 minutes
Servings: 24 Cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

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

Method
 

Step 1: Mix the dry ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Once the cookies have cooled slightly, spoon the warm ganache into the centers. Add nonpareils if desired.
Step 9: Let them set
  1. Let the cookies rest so the ganache can set before storing or stacking.

Notes

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