Description
These Chocolate Thumbprint Cookies are a fun twist made from a buttery cookie filled with homemade chocolate ganache. This is an indulgent and easy cookie recipe that’s perfect on a Christmas cookie plate!
Ingredients
For the Cookies
- ½ cup (113g) unsalted butter, at room temperature
- 1/3 cup (63g) granulated sugar
- 1 egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (175g) all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon (15ml) milk
For the Filling
- 2 ounces dark chocolate
- 3–4 tablespoons (45–60 ml) heavy whipping cream
- Sprinkles for decoration (optional)
Instructions
Make the Cookies
- Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.
- In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
- Next, add the egg yolk and the vanilla extract and beat until well combined.
- Then, add the dry ingredients and beat until the dough starts to form. Add the milk and finish beating until the dough comes together.
- Using a small cookie scoop to portion out the dough into balls, then roll each one smooth between your hands. Place on the prepared baking sheet then use a teaspoon to press into the center of the cookie to create a cavity.
- Bake one tray at a time for 9-11 minutes until the bottoms of the cookies start to brown. Remove from oven, again use a teaspoon to press into the center of the cookie while it’s still warm. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
Make the Filling
- Once the cookies have cooled, make the ganache. In a microwave-proof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second increments, stirring frequently until the chocolate is melted and smooth.
- Spoon the ganache into the center of each cookie. The ganache will harden as it cools. Add sprinkles while the ganache is still warm if desired.
Notes
- Storing: Once the chocolate has set, these can be kept at room temperature, but I prefer to keep them in the refrigerator and pull them out about 15 minutes before serving. Place a piece of parchment paper between cookie layers to prevent damage to the chocolate.
- In testing various methods for adding the indentation to the cookies, I found it most effective to do it both before and after baking. If you simply do it after baking, it causes the cookies to crack too much along the edges. If you only do it before baking then the cavity won’t be quite as deep.
- It’s important to press the teaspoon into the cookies right when they come out of the oven and they’re still warm.