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–+ servings
Chocolate Thumbprint Cookie

Chocolate Thumbprint Cookie

Jennie Duncan
These Chocolate Thumbprint Cookies are rich and decadent with a perfect chocolate ganache filling in the "thumbprint." Typically made at Christmas time, but I love making these year-round!
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Prep Time 15 minutes
Cook Time 18 minutes
Course Cookie, Dessert
Cuisine American, Cookie, dessert
Servings 30 cookies
Calories 211 kcal

Ingredients
  

Cookie:

  • 2 ½ cups all-purpose flour (sifted)
  • 8.5 oz butter (softened)
  • 3 /4 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt

Ganache Filling:

  • ¾ cup heavy whipping cream
  • 1 ¼ cups semi-sweet chocolate chips

Instructions
 

Cookies:

  • Preheat your oven to 350 degrees F. Then line two baking sheets with parchment paper. 
  • Using an electric mixer with the paddle attachment, add softened butter and powdered sugar and mix until smooth and creamy.
  • Once combined, add in the rest of the ingredients for the cookies. Making sure to pause and scrape the sides as you mix. Do this often to make sure all ingredients are well combined. Once the paddle has pulled in all the dough, it is ready.
  • Use a cookie scooper to scoop one cookie at a time. Then use your hand to roll out each scoop into a ball.
  • Place balls of dough on your prepared baking sheet. Use a ¼ teaspoon to press down in the middle to make a gap.
  • Place them in the oven for 15 to 18 minutes or until the bottom is a bit golden. While your cookies bake you can prepare your filling.

Ganach Filling:

  • In a small saucepan, heat up the heavy whipping cream, making sure it does not boil. 
  • Place chocolate chips in a heatproof bowl. Once the cream is hot, pour in the chocolate chips. Let it rest for 2-3 minutes until the chocolate has softened. 
  • Slowly stir until completely combined and all the chocolate has melted. Allowing to cool for 10 minutes before using. 
  • Allow cookies to cool completely then fill the gap with chocolate ganache into a piping bag. 
  • Let them chill for a couple of hours in the refrigerator before serving. Once set serve and enjoy.

Notes

Tip: I recommend spraying the button of your utensil with some no-stick cooking spray, so it doesn't stick to the dough.
Tip: I used a 2-tablespoon scoop, or a #40 scoop would work.
Tip: Do not allow you ganache to fully cool as it could harden.

Nutrition

Serving: 1cookieCalories: 211kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 76mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 301IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Chocolate Thumbprint Cookie
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