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Homemade chocolate thumbprint cookies topped with glossy ganache and a bit of red jam, showing cracked edges and rich brown texture under warm natural light.

Chocolate Thumbprint Cookies

5 from 1 vote
Buttery, melt-in-your-mouth chocolate thumbprint cookies filled with glossy ganache. Easy one-bowl dough, no chilling required, and bakery-quality results every time. Perfect for holidays, gifts, or everyday chocolate cravings!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling & Filling 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough Base
  • 1 cup Unsalted butter - Room temperature
  • ½ cup Powdered sugar - For tender texture
  • 1 Egg yolk - Adds richness
  • 1 teaspoon Vanilla extract
  • 1 ¼ cups All-purpose flour
  • ⅓ cup Unsweetened cocoa powder - Use Dutch-process for darker color
  • ¼ teaspoon Salt - Balances sweetness
Chocolate Ganache Filling
  • ¾ cup Semi-sweet chocolate chips - Or chopped bar chocolate
  • ¼ cup Heavy cream - Warmed until just bubbling
  • ¼ teaspoon Vanilla extract - Optional
  • 1 pinch Salt - Enhances flavor
Optional Toppings
  • Flaky sea salt - For contrast
  • Crushed peppermint - Festive topping
  • Raspberry jam - For fruity twist
  • Caramel sauce - For decadent version

Equipment

  • 1 Cookie scoop (For even cookie sizes)
  • 2 Baking sheets (Line with parchment paper)
  • 1 Parchment paper (Prevents sticking)
  • 1 Small spoon (For re-pressing centers)
  • 1 Piping bag or small spoon (For filling with ganache)

Method
 

  1. Beat butter and powdered sugar until light and fluffy (about 2 minutes). Add egg yolk and vanilla; beat again. In a separate bowl, whisk together flour, cocoa powder, and salt. Mix dry ingredients into butter mixture until just combined. Dough should hold together like soft Play-Doh.
  2. Roll dough into walnut-sized balls and place on parchment-lined baking sheets. Gently press your thumb halfway into each ball to create an indentation. If edges crack, let dough rest 5 minutes. Optional: dip thumb in powdered sugar for smoother impressions.
  3. Bake at 350°F (177°C) for 10–12 minutes. Centers may puff — press gently again after baking using the back of a spoon. Let cookies cool on the sheet for 5 minutes before transferring to a rack.
  4. Heat cream until just bubbling (about 45 seconds in microwave). Pour over chocolate chips and let sit 2 minutes. Whisk until smooth and glossy. If any chunks remain, microwave for 10 more seconds and stir again.
  5. Allow cookies to cool completely before filling. Spoon or pipe ganache into each thumbprint. Add toppings while ganache is still wet. Let sit at room temperature about 1 hour until set.

Nutrition

Serving: 1cookie (≈35 g)Calories: 160kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 45mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 180IUCalcium: 10mgIron: 0.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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