There’s just something about chocolate thumbprint cookies that hits every time. They’re rich, fudgy, and that gooey chocolate center? Absolute perfection. These cookies are basically the ultimate treat—perfect for a cozy night on the couch or showing off at your next holiday get-together.
why you'll love them!
- Christmas staple: need a Christmas cookie to bring to your next event, these are gonna be your guys!
- rich chocolate flavor: a chocolate base and a creamy fudgey center
- customizable: Swap the chocolate filling with caramel, fruit preserves, or even peanut butter for a variety of flavors.
Chocolate Thumbprint Cookies Ingredients
- Unsalted butter: make sure your butter is softened not melted
- Granulated sugar & light brown sugar: I love mixing the two of these together. Granulated sugar adds a crispines while the brown sugar adds moisture, contributing to the cookies chewy texture.
- Egg yolk: adds a chewy texture to your cookies.
- Vanilla extract: a must for all baking! It gives your cookies the best subtle vanilla flavor.
- Unsweetened cocoa powder: this will give your cookies their rich chocolate flavor
- Baking soda + salt: for flavor and rise.
- Heavy cream: you will need this for the chocolate center
- Semi-sweet chocolate: you will need this to mix with your heavy cream
Directions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter & Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add Egg Yolk & Vanilla: Mix in the egg yolk and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Dry & Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Shape the Cookies: Scoop out about 1 tablespoon of dough and roll into a ball. Place each dough ball on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
Bake: Bake for 10-12 minutes, or until the cookies are set but still soft. Remove from the oven and allow them to cool slightly on the baking sheet.
Prepare Chocolate Filling: While the cookies cool, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Fill the Thumbprints: Spoon or pipe a small amount of the chocolate ganache into the thumbprint of each cookie while they're still slightly warm.
Can I freeze Chocolate Thumbprint Cookies
Yes you have two choices.
1. Freeze the cookie dough
2. Freeze baked cookies in a single layer on a cookie sheet until they are solid. Then transfer them to an airtight container. This helps make sure the chocolate thumbprint cookies stay put.
FAQs
How do you store chocolate thumbprint cookies ? These cookies do well at room temperature in an airtight container for 3-4 days. When possible, store them in a single layer to avoid messing up the centers of the cookies.
Can I use salted butter instead of unsalted? Yes, but if you’re using salted butter, reduce or omit the added salt in the recipe to avoid overly salty cookies.
Can I make these cookies ahead of time? Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. Alternatively, you can freeze the shaped, unbaked cookies for up to 2 months. Bake them straight from the freezer—just add an extra minute or two to the baking time.
If you make these Chocolate Thumbprint Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Chocolate Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Mix in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Scoop out about 1 tablespoon of dough and roll into a ball. Place each dough ball on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the cookies are set but still soft. Remove from the oven and allow them to cool slightly on the baking sheet. The cookies will spread out a bit. You can try and reshape them by swirling them inside a drinking glass..
- While the cookies cool, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
- Spoon or pipe a small amount of the chocolate ganache into the thumbprint of each cookie while they're still slightly warm.
- Allow the cookies to cool completely on a wire rack, letting the ganache filling set. Once cooled, dig into these rich, double chocolate treats!
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