Chocolate Thumbprint Cookies

These Chocolate Thumbprint Cookies are the perfect holiday cookie! Swap the jelly in your buttery shortbread cookies for a creamy chocolate ganache.

Holiday Shortbread Thumbprint Cookies

These soft and delicious shortbread chocolate ganache cookies will be a hit for any cookie swap, holiday party, or just a sweet treat for you and your loved ones! Both the cookie and the ganache is simple to make and comes together quickly.

What is ganache, you might ask? It is a silky and smooth mixture of chocolate and cream. It pairs perfectly with these buttery shortbread thumbprint cookies. Read on to find out more about it!

Kitchen Tools

• Measuring spoons and measuring cups
• Liquid measuring cup
• Mixing bowl
• Electric mixer or a stand mixer with paddle attachment
• Plate
• Parchment paper
• 1.5 tbsp cookie scoop
• Baking sheet
• Small sauce pan
• Small mixing bowl
• Kitchen spoon
• Whisk

How to ensure these chocolate thumbprint cookies keep their shape

Chocolate thumbprint cookies look super festive and cute, but if we don’t follow the proper steps, they may lose their shape in the baking process. The most important step is refrigerating the dough for at least an hour.

I like to scoop the cookies before I put them in the fridge to really make everything easier. Scooping hard dough is hard!

Sometimes they slightly lose the thumbprint during the baking process because the cookies rise. If this happens, just use the back of a kitchen spoon to reinforce the divot.

Chocolate Thumbprint Cookies Recipe Ingredients

• Unsalted butter
• Granulated sugar
• Brown sugar
• All purpose flour
• Baking powder
• Salt
• Egg yolks
• Vanilla extract
• Heavy cream (or coconut cream, see below)
• Semi sweet chocolate chips

Chocolate Ganache Tips

The key to these chocolate ganache cookies is a smooth and creamy garnache. Chocolate ganache is a simple combination of warmed heavy cream and chocolate to form a smooth and silky filling.

The softness of ganache depends on the ratios. A one to one chocolate to heavy cream ratio is the standard, but it never quite hardens.

More heavy cream results in a thinner ganache and less heavy cream results in a thicker ganache. This recipe uses a bit less heavy cream than one to one so the filling thickens in your cookies!

You can also substitute a full fat coconut milk (from the can) in place of heavy cream if you are sensitive to dairy.

How to make these Chocolate Thumbprint Cookies

Step 1: Combine the Dry Ingredients

Combine the flour, baking powder, and salt together in a bowl and set aside.

Step 2: Make the dough

Beat the butter and sugar together with an electric mixer until just combined. Don’t over beat to avoid spreading when baked.

Add the egg yolks and vanilla extract and beat to combine, scraping the sides as needed.

Gradually mix in the flour mixture, again scraping the sides as needed, until fully combined

Step 3: Scoop and Thumbprint

Line a large plate or something that will fit in your fridge with parchment paper. Scoop dough balls with a 1.5 tablespoon cookie scoop and roll into a ball. Press down into the center of each ball with your thumb, making sure not to puncture through the bottom.

Line the plate with the cookies and place in the fridge for at least one hour.

Step 4: Bake

Bake the cookies at 375F for 10-12 minutes, until golden brown around the edges. The thumbprint divot may have been slightly lost in the oven. Take a kitchen spoon and press back down in the divots while the cookies are still warm.

Cool cookies completely.

Step 5: Make The Ganache And Fill

Heat the heavy cream until just under a boil and pour it over the chocolate chips. Whisk together until completely smooth.

Let the ganache cool for at least 10 minutes. Then spoon it into the cookies and enjoy!

Storage and freezing

Store these chocolate ganache cookies in an airtight container on the counter for up to 4 days.

You can freeze these cookies for later. Place the chocolate thumbprint cookies in an airtight container and freeze for up to 3 months. Allow the cookies to thaw in the fridge or on the counter and enjoy!

Check out these other Cookie Recipes

• White Chocolate Cranberry Oatmeal Cookies
• Chocolate Chip Mocha Cookies
• Cherry Chocolate Chip Cookies
• M&M Sugar Cookies

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Chocolate Thumbprint Cookies

★★★★★ 5 from 6 reviews

Make chocolate thumprint cookies that are buttery shortbread cookies filled with a smooth chocolate ganache.

Recipe By: Madeline

Prep: 5 minutesCook: 30 minutesTotal: 1 hour 35 minutes

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Servings: 24 cookies 1x

1x2x3x

Ingredients

• 1 cup (2 sticks) unsalted butter – softened
• 1/2 cup granulated sugar
• 1/4 cup (packed) brown sugar
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 egg yolks
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup semi sweet chocolate chips

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Instructions

1. Combine flour, baking powder and salt together in a bowl and set to the side. Beat softened butter and sugar together with an electric mixer until just combined. Don’t over beat because it can cause the cookies to spread when baked.
2. Add the egg yolks and vanilla extract into the bowl and beat to combine, scraping the sides as needed. Gradually mix in the flour mixture, again scraping the sides as needed, until fully combined.
3. Line a large plate or something that will fit in your fridge with parchment paper. Scoop dough balls with a 1.5 tbsp cookie scoop and roll each into a nice tight ball. Then, press down into the center of each ball with your thumb – nearly to the bottom, but not puncturing through. Place them all on the parchment lined plate or tray.
4. Chill the dough balls for at least one hour in the refrigerator. Preheat the oven to 375F and transfer the dough to a parchment lined baking sheet, leaving some space between them
5. Bake the cookies at 375F for 10-12 minutes, until golden brown around the edges. The thumbprint may have risen some as the cookies baked so you can push it back down while the cookies are hot with the back of a small spoon.
6. Allow the cookies to cool completely and while they cool prepare the ganache. Heat heavy cream until just under a boil then pour it over the chocolate chips in a small mixing bowl. Whisk the cream and chocolate together vigorously until the chocolate is fully melted and a smooth mixture remains. Let the ganache sit for at least 10 minutes.
7. Spoon the chocolate ganache into the center of the fully cooled cookies. Serve the cookies on their own or topped with powdered sugar or melted caramel!

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.