Chocolate Thumbprint Cookies are rich, soft, and chewy chocolate cookies filled with a luscious chocolate ganache center, perfect for any festive celebration or just an indulgent treat. They marry the deep, intense flavor of Dutch cocoa powder in the cookie with a smooth, melt-in-your-mouth chocolate filling, creating a cookie experience you’ll love.
Why You’ll Love Chocolate Thumbprint Cookies
You’ll adore these cookies because they are incredibly chocolatey thanks to the rich Dutch process cocoa powder used in the dough. Their texture is soft and chewy, making each bite a decadent delight. Plus, they are relatively simple to make, requiring basic ingredients and straightforward steps. The chocolate ganache center elevates the cookie to a luxurious treat, perfect for holidays or any cozy day at home.
Ingredients:
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg yolk
- 1 tsp vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped bittersweet chocolate
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg yolk and vanilla extract to the butter-sugar mixture and combine well.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized balls of dough and roll them in granulated sugar.
- Place the dough balls on the baking sheets and press your thumb into the center of each to create an indent.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool slightly on the baking sheet before transferring to a cooling rack.
- Meanwhile, heat the heavy cream over medium heat until just simmering.
- Pour the hot cream over the chocolate chips in a bowl, let sit for 2-3 minutes, then stir until smooth.
- Fill each cookie indent with the chocolate ganache and let set before serving.
How to Serve Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies are incredibly versatile and can be served in a variety of delightful ways. They are perfect fresh out of the oven with the chocolate ganache still slightly warm and gooey, creating a decadent treat. For an elegant presentation, arrange the cookies on a decorative platter and dust them lightly with powdered sugar or cocoa powder. These cookies pair wonderfully with beverages like a rich cup of coffee, creamy hot chocolate, or a soothing herbal tea, enhancing the indulgence of each bite.
During the holiday season, consider adding festive toppings such as red and green sprinkles, crushed candy canes, or chopped nuts for added texture and visual appeal. For a party or cookie exchange, stack them neatly wrapped in parchment paper tied with a ribbon for a charming homemade gift. They’re also fantastic served alongside vanilla ice cream or fresh berries for an elevated dessert experience.
For more festive cookie inspiration, you might enjoy recipes like Soft Christmas Thumbprint Cookies, which capture a different twist on thumbprint cookies with chewy softness.
How to Store Chocolate Thumbprint Cookies
Proper storage is key to maintaining the soft, chewy texture and rich flavor of Chocolate Thumbprint Cookies. When storing at room temperature, place the cookies in an airtight container to prevent exposure to air, which can cause them to dry out. Layer the cookies with parchment or wax paper in between to avoid sticking, especially because of the ganache centers. Stored this way, they will stay fresh and delicious for up to 3 days.
For longer storage, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe airtight container or zip-top bag once frozen. They can be kept frozen for up to 2 weeks. To enjoy, simply thaw them at room temperature for about 30 minutes or warm them slightly in the microwave for 10-15 seconds for a fresh-baked feel. Avoid refrigeration as this may cause the ganache to harden excessively and the cookies to lose their tender texture.
If you like other chocolate treats, our Fudgy Chewy Brookies recipe is a great option for something similarly indulgent that stores well too.
Tips to Make Chocolate Thumbprint Cookies
- Chilling the dough briefly before baking helps maintain the cookie shape.
- Use Dutch process cocoa powder for the best chocolate flavor.
- Press your thumb gently to create a deep enough indent for generous ganache filling.
- Ensure the ganache is smooth and slightly cooled before filling the cookies.
- Customize with flavored extracts like peppermint or coffee in the ganache for added variety.
Variations of Chocolate Thumbprint Cookies
- Fill with raspberry or cherry jam for a fruity alternative.
- Add a splash of bourbon or orange liqueur to the ganache for an adult twist.
- Use white chocolate or milk chocolate ganache depending on preference.
- Sprinkle crushed nuts or sea salt on top of the ganache.
- Make vegan or dairy-free with plant-based butter, dark chocolate, and coconut cream.
FAQs
How long do Chocolate Thumbprint Cookies last?
They last 3 days at room temperature or up to 2 weeks frozen in an airtight container.
Do I need to chill the dough?
Chilling is recommended for better shaping but not absolutely necessary.
Can I use different chocolate types for the filling?
Yes, semi-sweet, dark, milk, or white chocolate ganache all work well.
Can I make them ahead of time?
Yes, bake the cookies and prepare ganache separately, assemble just before serving.
Final Thoughts
Chocolate Thumbprint Cookies combine intense chocolate flavor with a soft, chewy cookie and creamy ganache center, making them a perfect treat for holidays and everyday indulgence. They are easy to make, adaptable with various fillings, and store well for sharing or savoring later.
For more cozy, festive baking ideas, check out the Eggnog Snickerdoodle Thumbprint Cookies for a delightful spice twist this winter.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Chocolate Thumbprint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Thumbprint Cookies are soft, chewy, and filled with luscious chocolate ganache. Perfect for holidays or any indulgent moment.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg yolk
- 1 tsp vanilla extract
For ganache filling:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Whisk together flour, cocoa powder, salt, and baking powder.
3. Cream softened butter with brown sugar and granulated sugar until light.
4. Mix in egg yolk and vanilla extract.
5. Gradually add dry ingredients to form a soft dough.
6. Shape tablespoon-sized balls, roll in sugar, place on sheets.
7. Press thumb to form an indent in each ball.
8. Bake 10–12 minutes until set but soft.
9. Cool slightly, transfer to rack.
10. Heat cream, pour over chocolate chips, let sit 2–3 mins, stir.
11. Fill cookie indents with ganache, let set before serving.
Notes
Chill dough if it feels too soft to handle for better shaping.
Freeze cookies for up to 2 weeks, thaw before serving.
Add orange zest or sea salt over ganache for flavor variations.
For vegan, substitute plant butter and dark chocolate with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 38mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg