Chocolate Thumbprint Cookies

Soft chocolate cookies with creamy chocolate ganache in the center topped with sprinkles or candy bits. This sweet version of classic thumbprint cookies is a chocolate lovers dream perfect any time of the year.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 9

Cooling + Filling time (estimate) 30

Total Time 59

Servings cookies

Calories 109kcal

Author Toni Dash

Equipment

1 Tablespoon Cookie Scoop

Ingredients

Cookies

1 cup unsalted butter room temperature
¾ cup granulated sugar
¼ cup light brown sugar packed
1 large egg room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened dark chocolate cocoa powder
2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder

Filling

1 cup semi-sweet chocolate chips
4 tablespoons heavy whipping cream
2 tablespoon butter

Instructions

Cookies

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. NOTE: do not spray with non-stick spray; this will cause the cookies to spread.
In a large bowl, using a hand or stand mixer, cream the butter, sugar, and brown sugar until light and creamy.
Add the egg and vanilla extract; mix until combined. Set aside.
1 cup unsalted butter, ¾ cup granulated sugar, ¼ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
In another bowl, whisk together the cocoa powder, flour, salt, baking soda, and baking powder.
1/3 cup unsweetened dark chocolate cocoa powder, 2 cups all purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon baking powder
Add half of the flour mixture into the butter mixture and mix until combined. Add the other half and continue mixing just until combined.
Using a small cookie scoop (1 tablespoon in volume) or a tablespoon, scoop a ball of cookie dough and roll it into a ball.
Place the balls on the prepared cookie sheet 2 inches apart.
Using the back of a ¼ teaspoon, make an indention into the dough. Bake for 8-10 minutes, until the cookies no longer look wet.
When the cookies are done, allow to cool for a minute or two before moving to a cooling rack.
NOTE: If the cookies have lost their indention while baking, press the back of a teaspoon into the cookies while warm to recreate the indention.
While the cookies are cooling, prepare the filling.

Filling

In a small microwaveable bowl, combine the filling ingredients and microwave on high for 30 seconds; stir.
If not completely melted, cook for another 10 seconds; stir. Continue at 5 second intervals, stirring between each time, until the chocolate is melted and smooth.
1 cup semi-sweet chocolate chips, 4 tablespoons heavy whipping cream, 2 tablespoon butter
Spoon ½ teaspoon of chocolate into the wells of each cookie. Top with decorations if desired.
Allow the cookies to set for 2 hours before storing.

Notes

Expert tips

Make sure the butter is room temperature, but not too soft. If the butter is too soft it could cause the cookie to spread.
The dough is best not chilled. Chilling the dough could cause the cookie to crack. Cracking will not affect the taste of the cookie, but it will affect presentation.
If a teaspoon isn’t available to press the cookies, use your thumb! Using a teaspoon will provide a more uniform indention.
After the cookies have baked the indention tends to lessen, remake the indention using a teaspoon. I like to press deep as possible to make room for lots of chocolate filling

Variations & Substitutions

If dark chocolate cocoa powder isn’t available, use regular cocoa powder. The best taste will come with the dark chocolate.
Any topping could be used, sprinkles, peppermint pieces, sanding sugar, crushed nuts, or even crushed toffee.

How to Store

Store in an airtight container at room temperature for up to 5 days in cool conditions out of direct sunlight.

Nutrition