Chocolate Thumbprint Cookies

A simple, chocolatey cookie with a soft ganache center.

introduction

These Chocolate Thumbprint Cookies are rich and easy to make. The dough is chocolatey and soft. You press a thumb into each cookie and fill it with chocolate ganache. Kids and adults like them.

why make this recipe

• They are quick and use common ingredients.
• They hold together well and travel fine.
• The ganache center makes them special and chewy.

how to make Chocolate Thumbprint Cookies

1. Preheat the oven and line baking sheets.
2. Cream the butter and sugars until smooth.
3. Mix in the cocoa, flour, baking powder, vanilla, and salt.
4. Roll small balls of dough and place them on the sheet.
5. Press an indentation into each cookie with your thumb or a spoon.
6. Bake 10–12 minutes, cool slightly, then fill the center with ganache.
7. Let cookies cool fully so the ganache sets.

Ingredients :

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chocolate ganache (for filling)

Directions :

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the cocoa powder, flour, baking powder, vanilla extract, and salt until well combined. Roll the dough into small balls and place them on the prepared baking sheets. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Bake for 10-12 minutes, then remove from the oven and allow to cool slightly. Fill each indentation with chocolate ganache. Let the cookies cool completely before serving.

how to serve Chocolate Thumbprint Cookies

• Serve at room temperature so the ganache is soft.
• Add a light dusting of powdered sugar or a small sprinkle of sea salt on top.
• Serve with coffee, milk, or tea.

how to store Chocolate Thumbprint Cookies

• Keep in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate up to 1 week. Bring to room temperature before serving.
• You can freeze baked cookies (without ganache) for up to 2 months. Thaw and then add ganache.

tips to make Chocolate Thumbprint Cookies

• Use chilled dough if it gets too soft while you work.
• Make evenly sized balls so cookies bake the same time.
• Press the thumb indentation gently so the cookie keeps shape.
• If ganache is too runny, chill it a bit before filling.
• Use parchment to prevent sticking and for easy cleanup.

variation (if any)

• Fill with jam, caramel, peanut butter, or white chocolate ganache.
• Add chopped nuts to the dough or on top of the ganache.
• Mix a teaspoon of instant espresso into the dough for deeper chocolate flavor.

FAQs

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 2 days in the fridge. Let it warm a little before rolling.

Q: What if my ganache is too thin?
A: Chill it in the fridge for 10–20 minutes until it thickens. Stir before filling.

Q: Can I bake bigger cookies?
A: Yes. Increase bake time by a few minutes and check often so they do not overbake.

Q: Are these cookies gluten-free?
A: Not as written. Use a 1:1 gluten-free flour blend to try a gluten-free version.

Q: How do I make the ganache?
A: Heat heavy cream until hot, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Chill to thicken.

Conclusion

For another reliable take on Chocolate Thumbprint Cookies, see Chocolate Thumbprint Cookies – In Bloom Bakery.

Chocolate Thumbprint Cookies

---

• Author: kaoucheegmail-com
• Total Time: 27 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Chocolate Thumbprint Cookies are rich, easy to make, and feature a delicious chocolate ganache center.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chocolate ganache (for filling)

---

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream together the butter, granulated sugar, and brown sugar until smooth.
3. Beat in the cocoa powder, flour, baking powder, vanilla extract, and salt until well combined.
4. Roll the dough into small balls and place them on the prepared baking sheets.
5. Make an indentation in the center of each cookie using your thumb or back of a spoon.
6. Bake for 10-12 minutes, then remove from the oven and allow to cool slightly.
7. Fill each indentation with chocolate ganache.
8. Let cookies cool completely before serving.

Notes

Serve at room temperature with a dusting of powdered sugar or sea salt for an extra touch. These cookies can be stored at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 100mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: chocolate cookies, thumbprint cookies, dessert recipes, baking, ganache