With a tender chocolate cookie base and a homemade ganache center, these Chocolate Thumbprint Cookies are decadent chocolate bites of deliciousness.
Make your own Chocolate Thumbprint Cookies with this super easy recipe. With a chocolate dough and a tasty homemade chocolate ganache on top, these double chocolate cookies are just what chocolate lovers will go crazy for.
We added these to our holiday baking routine recently and I always need to make an extra batch just because we always want to snack on these!
They’re sooooo good! Full of the best chocolate flavor in every bite, if you are that chocolate lover – then you’ll be reaching for more and more of these cookies.
They are super simple to whip together too, with easily available pantry ingredients. The hardest part is sitting and waiting for the ganache to set up, but in the end it is absolutely worth it.
These are great for the holidays at parties or on cookie trays, but they are also great dessert all year long. Who doesn’t love chocolate, right?
If you are looking for another cookie to add to your baking list this season, you absolutely cannot go wrong with these Chocolate Thumbprint Cookies.
Some of our other favorite cookie recipes we have on our site include: Cosmic Brownie Cookies, Jumbo Chocolate Chip Cookies, and Peanut Butter Fudge Cookie Cups.
WHY THIS RECIPE WORKS:
- It’s a no chill required cookie recipe.
- They’re a perfect twist on the traditional thumbprint cookies.
- What all chocolate lovers dreams are made of – the chocolate ganache on top really sets them apart!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Powdered sugar
Unsalted butter
Egg
Vanilla extract
Baking powder
Cocoa powder
Salt
Heavy whipping cream
Semi-sweet chocolate chips
HOW TO MAKE CHOCOLATE THUMBPRINT COOKIES, STEP BY STEP:
- Preheat your oven to 350 degrees F. Line two baking pans with parchment paper, set aside.
- In a stand mixer, using the paddle attachment, add in the butter and the powdered sugar and mix until creamed and combined.
- Once it’s combined, add in the rest of the ingredients for the cookies together. Make sure you scrape down the sides. Pause often to make sure you get all the ingredients well mixed. Once the paddle has pulled in all the dough, it is ready.
- With a small cookie scoop (about 1 Tablespoon), scoop one cookie at a time. With your hands, take the dough and roll it into a ball.
- Place the cookie on the baking sheet. With a ¼ teaspoon, press down in the middle to make an indent. I recommend putting some non-stick spray on the spoon, so it doesn’t stick to the dough.
- Once they are all done, place them in the oven and bake for 15 to 18 minutes, until the bottom is a bit golden.
- Meanwhile, prepare the ganache.In a small saucepan, heat up the whipping cream, but make sure it doesn’t boil.
- Place chocolate chips in a heatproof bowl. Once the cream is hot, pour in the chocolate chips. Let it rest for 2-3 minutes until the chocolate has softened.
- Slowly stir until completely combined and all the chocolate has melted. Allow to cool for 10 minutes before using.
- Place cooled ganache into a piping bag, then cut the tip off.
- Once the cookies are completely cooled, fill the indents with chocolate ganache with the piping bag.
- Let cool for a couple of hours in the refrigerator before serving.
- Enjoy!
WHY ARE THEY CALLED THUMBPRINT COOKIES?
These area called thumbprint cookies because of the way you make the cookie dough. You roll them into balls and then press them down with your thumb, making an indent into the cookie dough.
You can fill the indent with a chocolate, jam, peanut butter or something else sweet. Really these are completely versatile!
WHAT NATIONALITY ARE THUMBPRINT COOKIES?
Thumbprint Cookies are what we call them in the United States. However, these types of cookies, are actually from Sweden, where they’re called Hallongrotta.
HOW TO STORE:
Leftover cookies should be stored in an airtight container and kept at room temperature where they will keep for up to 4-5 days.
You can freeze these cookies for a few weeks in the freezer in a freezer safe container or bag. Be sure to layer your cookies with parchment paper in between layers.
To defrost, remove from the freezer into the refrigerator or onto the countertop until defrosted.
TIPS AND TRICKS:
- These chocolate cookies are perfect just how we make them, but you can dress them up with some festive holiday sprinkles.
- The cookies can be frozen, see my tips above.
- Just like with traditional thumbprint cookies, you can roll the dough in granulated sugar before pressing them on the baking sheet for an extra touch of sweetness.
- You can swap the chocolate ganache out for a basic Hershey kiss or make a white chocolate ganache for a slight variation.
- Your cookies will end up spreading and become flat if you overmix, so be sure not to.
Want to make a decadent chocolate cookie that will make any chocolate lover light up? Then you have to try this super easy Chocolate Thumbprint Cookie recipe!
If you like this recipe you might also like:
If you’ve tried this CHOCOLATE THUMBPRINT COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Thumbprint Cookies
Ingredients
- 2 ½ cups all-purpose flour sifted
- ¾ cup powdered sugar
- 8.5 ounces unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ⅓ cup cocoa powder
- ¼ teaspoon salt
Ganache:
- ¾ cup heavy whipping cream
- 1 ¼ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line two baking pans with parchment paper, set aside.
- In a stand mixer, using the paddle attachment, add in the butter and the powdered sugar and mix until creamed and combined.
- Once it's combined, add in the rest of the ingredients for the cookies together. Make sure you scrape down the sides. Pause often to make sure you get all the ingredients well mixed. Once the paddle has pulled in all the dough, it is ready.
- With a small cookie scoop (about 1 Tablespoon), scoop one cookie at a time. With your hands, take the dough and roll it into a ball.
- Place the cookie on the baking sheet. With a ¼ teaspoon, press down in the middle to make an indent. I recommend putting some non-stick spray on the spoon, so it doesn’t stick to the dough.
- Once they are all done, place them in the oven and bake for 15 to 18 minutes, until the bottom is a bit golden.
- Meanwhile, prepare the ganache.In a small saucepan, heat up the whipping cream, but make sure it doesn't boil.
- Place chocolate chips in a heatproof bowl. Once the cream is hot, pour in the chocolate chips. Let it rest for 2-3 minutes until the chocolate has softened.
- Slowly stir until completely combined and all the chocolate has melted. Allow to cool for 10 minutes before using.
- Place cooled ganache into a piping bag, then cut the tip off.
- Once the cookies are completely cooled, fill the indents with chocolate ganache with the piping bag.
- Let cool for a couple of hours in the refrigerator before serving.
- Enjoy!
Notes
- These chocolate cookies are perfect just how we make them, but you can dress them up with some festive holiday sprinkles.
- The cookies can be frozen, see my tips above.
- Just like with traditional thumbprint cookies, you can roll the dough in granulated sugar before pressing them on the baking sheet for an extra touch of sweetness.
- You can swap the chocolate ganache out for a basic Hershey kiss or make a white chocolate ganache for a slight variation.
- Your cookies will end up spreading and become flat if you overmix, so be sure not to.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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