Introduction

Thumbprint cookies are a delightful treat featuring a rich chocolate base with a luscious ganache filling. These bite-sized cookies are perfect for any occasion and easy to customize with your favorite toppings.

A white plate holds six round chocolate cookies, each with a cracked textured surface dusted lightly with powdered sugar. In the center of each cookie is a shiny dark chocolate swirl topped with small silver balls forming a ring around the chocolate center. The cookies are stacked slightly on top of each other, and the background shows a blurred glass container and a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
¼ cup Dutch-process cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter, softened
⅓ cup light brown sugar, packed
⅓ cup granulated white sugar
2 egg yolks (room temperature)
1 teaspoon vanilla bean paste or vanilla extract
½ cup semi-sweet chocolate chips
⅓ cup heavy whipping cream
Optional: Nonpareils or sprinkles for topping

Instructions

Step 1: Line two baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until combined.
Step 3: In a large bowl, cream the softened butter with the light brown sugar and granulated sugar for about 2 minutes until smooth.
Step 4: Add the egg yolks and vanilla; beat the mixture until it is pale and fluffy, about 1 to 2 minutes.
Step 5: Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.
Step 6: Scoop the dough into approximately 34 portions using about 1 tablespoon each. Roll each portion into a ball, then press a shallow indent into each ball using a ¼ teaspoon measure.
Step 7: Chill the dough balls with the indents in the refrigerator for at least 1 hour to firm up.
Step 8: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1½ inches apart on the prepared baking sheets.
Step 9: Bake for 9 to 11 minutes until set. If needed, gently reshape the indents with a round cutter while the cookies are still warm. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: To make the ganache, heat the heavy cream until hot but not boiling. Pour it over the semi-sweet chocolate chips and let sit for 1 minute. Stir gently until smooth and glossy.
Step 11: Fill each cookie’s indent with about 1 teaspoon of ganache. If desired, sprinkle with nonpareils or sprinkles. Chill the cookies for 10 to 15 minutes to allow the ganache to set.

Tips & Variations

For a nutty twist, add finely chopped toasted nuts to the ganache topping.
Substitute dark chocolate chips for a more intense chocolate flavor.
Press the indents carefully; if they lose shape during baking, reshape quickly while the cookies are warm.
Use room temperature egg yolks to ensure a smooth dough and better texture.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. Ganache-topped cookies can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A white plate holds six soft chocolate cookies, each with a cracked texture and a dusting of powdered sugar on top. In the center of each cookie, there is a glossy swirl of dark chocolate cream, surrounded by a small ring of tiny silver candy beads. The cookies are stacked slightly, showing their thickness and soft texture, placed on a white marbled surface with a blurred cup in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture, making the cookies less tender and slightly cakier. It’s best to stick to yolks for the intended rich, dense texture.

How do I prevent the ganache from melting too quickly?

Chill the cookies after filling with ganache to help it set firmly. Also, serve the cookies at room temperature to keep the ganache stable but soft enough to enjoy.