Name: Rich Chocolate Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg yolk; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 4 oz semi-sweet chocolate, chopped; 1 teaspoon vanilla extract (optional)

Indulgent and soft, these Rich Chocolate Thumbprint Cookies are a dream for any chocolate lover. With a tender cocoa-infused base and smooth ganache centers, I always find them irresistible—perfect for holidays, gatherings, or simply enjoying with a cup of coffee on a cozy night in.

Why You’ll Love This Recipe

I love how these cookies combine a fudgy chocolate dough with a creamy ganache center. They look fancy but are surprisingly simple to make, and they always impress. The texture is soft and tender, and the ganache filling brings that extra touch of decadence. These cookies are bite-sized, so I can serve them easily on a dessert platter or gift them in holiday tins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg yolk

2 tablespoons milk

1 teaspoon vanilla extract

For the ganache filling:

1/2 cup heavy cream

4 oz semi-sweet chocolate, chopped

1 teaspoon vanilla extract (optional)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In one bowl, I whisk together the flour, cocoa powder, and salt.

In a separate bowl, I beat the butter and sugar until light and fluffy.

I add the egg yolk, milk, and vanilla extract to the butter mixture and beat until smooth.

Gradually, I mix in the dry ingredients to form a soft dough.

I roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.

Using my thumb or the back of a teaspoon, I gently press an indent in the center of each cookie.

I bake them for 10–12 minutes until the edges are set.

Once out of the oven, I gently press the center again if needed and let them cool on a wire rack.

To make the ganache, I heat the cream until it just begins to simmer, then pour it over the chopped chocolate.

After letting it sit for 2 minutes, I stir until smooth and glossy. I add a touch of vanilla if I want extra flavor.

I spoon the ganache into the center of each cooled cookie and let them set at room temperature or chill them until firm.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Calories per cookie: Approximately 140 kcal

Variations

When I want a twist, I sometimes add a touch of espresso powder to the dough for a mocha version. For the holidays, I like using white chocolate for the ganache or topping each ganache center with a festive sprinkle or a pinch of sea salt. I’ve also tried peppermint extract in the ganache for a minty treat.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them (without the ganache) for up to 2 months. Once thawed, I add the ganache. I don’t usually reheat them since they’re best enjoyed at room temperature.

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FAQs

How do I keep the thumbprint from puffing up too much?

I press the indent again right after baking while the cookies are still soft. That helps maintain the shape for the ganache.

Can I use a different type of chocolate for the ganache?

Yes, I’ve used milk chocolate and dark chocolate. Just adjust the sweetness depending on your preference.

Can I make the dough ahead of time?

Absolutely. I make the dough a day ahead and chill it. I let it sit at room temperature for a few minutes before shaping and baking.

How do I get the ganache to set faster?

I chill the cookies in the fridge after filling them. It usually takes about 15–20 minutes for the ganache to firm up.

Can I double the recipe?

Yes, this recipe doubles well. I just make sure to bake in batches and not overcrowd the baking sheet.

Conclusion

These rich chocolate thumbprint cookies bring all the comfort of homemade baking with a touch of elegance. I love how they melt in my mouth with every bite. Whether I’m making them for a celebration or just treating myself, they always hit the sweet spot.

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