These chocolate thumbprint cookies are pure holiday joy in one rich, fudgy bite. The chewy chocolate base cradles a soft ganache center that melts perfectly in your mouth. They’re simple to make, freezer-friendly, and totally swoon-worthy on any Christmas cookie platter.
Table of Contents
Why You’ll Love These Chocolate Thumbprint Cookies
They’re rich, chewy, and so easy to make with everyday ingredients. The deep cocoa flavor paired with creamy ganache makes every bite feel a little extra magical. You can also swap the center with your favorite fillings like raspberry jam or hazelnut spread for a fun twist.
Want more chocolate cheer? These chocolate pumpkin bread slices are rich, tender, and spiced just right
Ingredients You’ll Need
For the cookies:
- 1½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 1½ teaspoons vanilla bean paste or extract
For the ganache filling:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Optional: festive sprinkles for topping
How to Make Chocolate Thumbprint Cookies
- In a bowl, whisk together flour, cocoa powder, salt, and baking powder
- In a separate large bowl, beat the butter with brown and white sugars until light and fluffy
- Add the egg yolks and vanilla, then mix until creamy
- Slowly mix in the dry ingredients until a soft dough forms
- Roll dough into 1-inch balls and place them on a baking sheet lined with parchment
- Use a ¼ teaspoon or your thumb to gently press the center of each cookie
- Bake at 350°F for 10 minutes or until set
- If needed, gently re-press the centers while warm
- While cookies cool, make the ganache: heat cream, pour over chocolate chips, let sit, then stir until smooth
- Fill each cookie center with ganache and top with sprinkles
- Chill for 10–15 minutes until set
- Chill the tray in the fridge for 1 hour
Tips for Perfect Results
- Use Dutch-process cocoa for that bold, rich chocolate flavor
- Chilling the dough helps the cookies hold their shape
- Re-press the centers right after baking to make room for extra ganache
- These freeze beautifully once filled, so you can make them ahead for gifting
Variations and Ideas
- Swap ganache for raspberry jam for a fruity finish
- Use peppermint extract in the dough for a minty twist
- Roll cookie dough balls in sugar before baking for extra sparkle
- Add a sprinkle of sea salt on top to balance the sweetness
Add a fun twist to your cookie tray with these colorful peppermint Oreo balls
Storage and Freezing
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies (before or after adding ganache) in layers with parchment between them. Thaw at room temperature and enjoy anytime you need a chocolate fix.
FAQ
Can I use regular cocoa powder?
You can, but Dutch-process gives the cookies a deeper, richer flavor
Can I make these ahead of time?
Yes! You can bake and freeze the cookies in advance, then fill with ganache the day you serve them
How do I keep the ganache from melting?
Let the cookies cool completely before filling, and chill briefly after for a firm set
For a dreamy no-bake option, whip up a batch of Christmas fudge loaded with holiday magic
Try Them Soon
Whether you’re prepping cookie boxes or planning a baking day with the kids, these chocolate thumbprint cookies are a must. Their rich, gooey centers and soft texture are irresistible from the first bite. Leave a comment if you try them, and don’t forget to pin it for later!
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