CHOCOLATE THUMBPRINT COOKIES
These chocolate thumbprint cookies are soft, fudgy, and filled with sweet chocolate ganache or frosting. Perfect for any holiday or chocolate craving, they’re easy to make and sure to impress both kids and adults.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate finely chopped
- 1 tablespoon butter
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
Cream Butter and Sugar:
- In a separate bowl, beat butter and sugar until light and fluffy. Add egg yolk, milk, and vanilla; beat until combined.
Form Dough:
- Gradually add dry ingredients to the butter mixture until a smooth dough forms.
Shape Cookies:
- Roll dough into 1-inch balls and place on the baking sheet. Press a thumb or spoon gently into the center of each to create a well.
Bake:
- Bake for 10–12 minutes. If needed, gently press centers again while warm. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Make Ganache Filling:
- Heat cream in a small saucepan until simmering. Pour over chopped chocolate and butter. Let sit for 1 minute, then stir until smooth.
Fill Cookies:
- Spoon ganache into each thumbprint. Let set at room temperature or chill for a firmer center.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Toppings: Sprinkle with sea salt or crushed peppermint for a festive twist.
- Make Ahead: Cookies and ganache can be made a day in advance. Fill just before serving for the best texture.
- Allergy-Friendly: Use dairy-free butter and chocolate for a vegan version.