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–+ servings
Square image overhead of stacked cookies on parchment lined wire tray.
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Chocolate Thumbprint Cookies

With a tender chocolate cookie base and a homemade ganache center, these Chocolate Thumbprint Cookies are decadent chocolate bites of deliciousness.
Prep Time20 minutes
Cook Time18 minutes
Cool Time2 hours
Total Time2 hours 38 minutes
Course: Dessert
Cuisine: American
Servings: 30 servings
Calories: 176kcal
Author: Tornadough Alli

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

  1. These chocolate cookies are perfect just how we make them, but you can dress them up with some festive holiday sprinkles. 
  2. The cookies can be frozen, see my tips above.
  3. 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. 
  4. You can swap the chocolate ganache out for a basic Hershey kiss or make a white chocolate ganache for a slight variation.
  5. Your cookies will end up spreading and become flat if you overmix, so be sure not to. 

Nutrition

Calories: 176kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 25mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg