These Chocolate Thumbprint Cookies are one of our favorites. They are a soft double chocolate cookie that has a creamy chocolate ganache center of each cookie. They are perfect cookies for holiday baking, everyday dessert or treats for friends and family.
Chocolate lovers will love this homemade cookie recipe. It is also an easy recipe for a cookie swap if you want. Try out my double chocolate chip cookies, chocolate crinkle cookies, or even this brownie cookies recipe.
Table of contents
Easy Thumbprint Cookies
These double chocolate thumbprint cookies are a fabulous treat that are bursting with rich chocolate flavor in each bite. It is a twist to a classic thumbprint cookie that you know and love, that has a jam filling.
Ingredients/shopping list
Butter – Make sure to use softened butter as it creams well with the ingredients.
Powdered Sugar – If your powdered sugar has a lot of lumps in it, you can run it through a sifter.
All Purpose Flour – Measure the flour by adding the flour into the measuring cup with a spoon then level off the top of the measuring cup.
Dutch-Process Cocoa Powder – This is going to give your cookies that chocolate flavor that stands out.
Milk – A little milk is needed to help thin out the cookie dough at times. You might not have to use it if the cookie batter seems fine otherwise.
Chocolate – I use semi-sweet chocolate chips or even chopped chocolate for making the silky ganache.
Heavy Cream – You will use the heavy cream for the ganache. It is going to thicken the chocolate mixture and make it ultra rich.
Variations/ Substitutions
1. Instead of a ganache center use caramel sauce instead or fruit preserves.
2. Make the creamy ganache with milk chocolate or white chocolate instead.
3. Add in a ¼ teaspoon of almond extract to the cookie dough to enhance the flavor.
4. Fill the center with peanut butter or hazelnut spread.
5. Add turbinado sugar over the cookies before baking.
6. Swap the powdered sugar with brown sugar.
How to Make this Chocolate Cookie Recipe
Step 1 – In a medium bowl, add the butter and mix until it is nice and fluffy. This takes a couple of minutes.
Step 2 – Add in the powdered sugar in small batches. Then scrap down the sides of the bowl as you mix.
Step 3 – Next get a small bowl and add the flour and cocoa powder, toss to blend the dry ingredients.
Step 4– Now work in the dry ingredients into the wet ingredients, and add in the milk a little at a time until the dough is formed.
Step 5: The dough should be large crumbles and easy to shape. You will want to put the dough in plastic wrap and refrigerate for 15 minutes.
Step 6: After the dough has chilled roll out on a floured surface. Then cut with a cookie cutter and place on a prepared pan.
Step 7: Use your thumb to press in the center of each cookie. Then place cookies back in the freezer to chill.
Step 8: Preheat the oven then bake as directed. Allow the cookies to cool.
Step 9: Mix up the ganache as directed and then spoon the creamy ganache into the center of each cookie.
Tips
- Don’t overmix the cookie batter.
- It is important to chill the cookie dough, or the cookies will not hold shape.
- Use prepared baking sheets with an ungreased cookie sheet that are lined with parchment paper.
- Shape the dough to about ¼ inch thick. You can use any shape of cookie cutter you would like.
- Press in the center of each ball of cookie dough before baking so it has the hollow center.
- Place cookies on a cooling wire rack to cool.
FAQ’s
Room Temperature – You can store any cookies you do not eat right away, in an airtight container. Store for 3-4 days, and then eat and enjoy the cookies when you are craving them. They are best within the first few days of being made.
Freezing – You can also freeze any cookies you don’t plan to eat right away. Freeze for 3-4 months. Then thaw on the counter before eating.
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Chocolate Thumbprint Cookies
Ingredients
For the Cookies
- 1 cup butter 2 sticks, softened
- 1 cup powdered sugar
- 1 ¾ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk if needed
For the Filling
- 4 ounces chocolate finely chopped
- ¼ cup heavy cream
Instructions
Making the Cookies
- In a medium mixing bowl, add the butter and blend with an electric mixer on low speed until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment).1 cup butter
- Gradually add the powdered sugar in batches of ¼ cup servings and blend in completely, scraping down the sides of the bowl.1 cup powdered sugar
- In a small bowl, add the flour and cocoa powder and toss to blend.1 ¾ cups all purpose flour, ¼ cup unsweetened cocoa powder
- Add the dry ingredients to the butter/sugar mixture in batches as well and beat on low speed, scrape down the sides of the bowl once again and mix just until no large lumps of flour remain.
- The dough should look like large crumbles. If it’s a little dry, add 1 tablespoon of milk and mix it in. If you need an addition tablespoon of milk still add one more.2 tablespoons milk
- Shape the dough into a round flat disc and wrap it with plastic wrap then place it in the refrigerator 15 minutes to chill.
- After chilling, place the dough on a lightly floured surface and roll in out until the dough ¼” thick. Using a 1 ½ inch round cookie cutter, cut out as many cookies as you can.
- You can also use a 1 ½ tablespoon cookie scoop and roll the chilled dough into a ball.
- Use your thumb or a spoon to press a small circle into the center of each cookie. (careful not the go all the way through)
- Place the cookies on a parchment paper lined baking sheet and put them into the freezer to chill for 15-30 minutes.
- While the cookies chill, preheat the oven to 350° F.
- Bake the cookies for 12-15 minutes. If the centers puff too much while baking, use a spoon to press it down while they are still warm.
- Allow the cookies to cool completely before adding the ganache.
Making the Filling
- Place the chocolate pieces in a small microwave safe bowl4 ounces chocolate
- In a separate microwave safe bowl, heat the heavy cream in the microwave just until it begins to steam.¼ cup heavy cream
- Add the heated cream into the melted chocolate and allow it to sit for 1 minute.
- Then, stir the ganache until it is smooth and the chocolate has fully melted.
- Spoon about a teaspoon of the chocolate filling into the center hole. (you can also place the filling in a piping bag or a plastic sip closure baggie a corner cut off).
- Place the tray in the refrigerator for about 10 minutes or 30 minutes at room temperature to completely set.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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