Description
These soft, buttery Chocolate Thumbprint Cookies are filled with smooth chocolate ganache and decorated for the holidays, making them a festive treat perfect for cookie exchanges and family gatherings.
Ingredients
Cookie Dough
- 1 cup Unsalted butter, room temperature (For creaming)
- 1 cup Granulated sugar (Plus a little extra for rolling if desired)
- 1 large Egg yolk (For richness and binding)
- 1 teaspoon Vanilla extract (For warmth)
- 2 cups All-purpose flour (For the cookie base)
- 1/4 cup Unsweetened cocoa powder (For a chocolate cookie base)
- 1/2 teaspoon Salt (For balance)
Ganache Filling
- 1 cup Milk or dark chocolate (Chopped for melting)
- 1/2 cup Heavy cream (For making ganache)
Optional Toppings
- 1 cup Peppermint bits or crushed candy canes (For decoration)
- 1/2 cup Holiday sprinkles (For decoration)
- 1 pinch Flaky salt (For garnish)
Instructions
Make the Dough
- Beat softened butter with granulated sugar until creamy and pale.
- Mix in the egg yolk and vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, and salt, then add to the wet ingredients.
- Stir gently until a soft dough forms. If the dough feels sticky, chill it for 15 minutes.
Shape and Bake
- Scoop small balls of dough, about one tablespoon each, and roll smooth between palms.
- Place on a lined baking sheet with space between each. Press an indent in the center of each ball.
- Bake at 350°F for 9 to 11 minutes. The cookies should look set around the edges but still soft.
- Let the cookies cool on the sheet for 5 minutes, then move to a rack to cool completely before filling.
Prepare the Ganache
- Heat the heavy cream to steaming, then pour it over the chopped chocolate.
- Let it sit for 1 minute, then stir gently until smooth and shiny.
- If looking grainy, place the bowl over a warm water bath to melt fully.
Fill and Garnish
- Spoon or pipe the ganache into each cooled cookie indent, slightly below the rim.
- While the ganache is still soft, top with festive sprinkles or crushed peppermint.
- Let the cookies sit at room temperature until the centers set, or chill for 10 minutes to speed this up.
Notes
These cookies can be decorated in various festive ways, such as dipping in white chocolate or adding cherry extracts. Store filled cookies in an airtight tin at cool room temperature for 3-4 days, or in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday