Chocolate Thumbprint Cookies – Rich & Chewy with Ganache Centers

Growing up, December always smelled like sugar and cocoa in our kitchen. My Nonna used to line trays with all kinds of cookies, but there was always a special place for her chocolate thumbprint cookies — soft, gooey, and perfectly adorned with whatever filling she fancied that year. Inspired by her festive traditions, I created my own version of chocolate thumbprint cookies, filled with silky ganache and bursting with rich cocoa flavor. These chewy chocolate thumbprint cookies are like tiny fudge brownies dressed up for the holidays, perfect for gifting, parties, or enjoying with a cozy drink.

If you’re feeling adventurous, you can also try these classic snickerdoodle cookies for a cinnamon-spiced alternative. Or for another fan favorite, check out our ultimate chocolate chip cookie recipe for another crowd-pleaser.

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Why You’ll Love These Chocolate Thumbprint Cookies

These cookies are more than just a treat — they’re an experience:

• Rich, dark chocolate flavor from Dutch cocoa and silky ganache.
• Chewy, soft, and melt-in-your-mouth texture that pairs perfectly with your favorite warm drink.
• Holiday-ready looks with festive sprinkles and ganache-filled centers.
• Beginner-friendly process with pro-style results. A win for busy parents and weekend bakers alike.

And yes — they freeze beautifully, making them a top pick for cookie gift box ideas or holiday baking for kids.

Ingredients

Here’s what you’ll need to bring these cozy, chewy bites to life:

For the Cookies:

• 1 ¼ cups (150g) all-purpose flour (spooned and leveled)
• ½ cup (42g) Dutch process cocoa powder
• ¼ tsp salt
• ½ tsp baking powder
• ¾ cup (170g) unsalted butter, softened
• ½ cup (100g) light brown sugar
• ¼ cup (50g) granulated white sugar
• 2 large egg yolks, room temperature
• 1 ½ tsp vanilla bean paste (or pure extract)

For the Ganache:

• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Optional:

• Holiday sprinkles or flaky sea salt for topping

Step-by-Step Instructions

Step 1: Whisk Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Salt
• Baking powder
  Set aside. You’re building the rich, chocolaty base here!

Step 2: Cream Butter and Sugars

Using an electric mixer, cream the butter with both the granulated sugar and light brown sugar on medium speed for about 2 to 3 minutes, or until the mixture is light and fluffy. This creaming method is key to achieving that classic chewy texture in your chocolate thumbprint cookies.

Step 3: Add Egg Yolks and Vanilla

Mix in egg yolks and vanilla bean paste until just combined. You’ll love how the vanilla deepens the cocoa’s intensity.

Step 4: Combine Wet and Dry

Gradually add the dry mixture to your wet ingredients. Beat on low until a dough forms. The dough will be soft — that’s perfect.

Step 5: Scoop, Shape & Chill

Scoop the dough using a cookie scoop, roll into balls, and place on a parchment-lined baking sheet. Use a ¼ teaspoon (or the back of a rounded spoon) to gently press an indent in the center of each cookie.

Cover and chill the dough in the fridge for at least 1 hour. This helps them hold their shape and intensifies the flavor.

Step 6: Bake

Preheat oven to 350°F (175°C). Bake cookies for 9–11 minutes. They should puff slightly and crack on the surface.

Immediately after baking, gently press the center again if the indent has puffed up.

Cool cookies on a cooling rack while you prep the ganache.

Step 7: Make Ganache & Fill

In a small heat-safe bowl, microwave the heavy cream until steaming (not boiling). Pour over the chocolate chips and let sit for 1–2 minutes.

Stir until smooth and glossy — your ganache consistency should be pourable but thick.

Spoon ganache into each cookie center. Sprinkle with festive nonpareils or sea salt if desired.

Let set at room temperature or chill briefly to firm up the ganache.

Pro Tips

🎯 For the best results every time:

• Measure flour correctly: Spoon into your measuring cup and level off. Or better yet, weigh it!
• Chill the dough: Don’t skip this step unless you enjoy pancake cookies.
• Skip the thumb: Use a ¼ teaspoon or similar tool for clean, uniform centers.
• Cookie cutter trick: Swirl a round cookie cutter around each cookie just after baking to perfect their shape.

Recipe Snapshot

Details	Info
Prep Time	15 minutes
Chill Time	1 hour
Bake Time	10 minutes
Yield	34 cookies
Skill Level	Easy

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Other Recipe Suggestions

Craving more cookie magic?

• If you love nutty flavors, don’t miss these peanut butter cookies.
• Try a twist on the classic with our chocolate hazelnut thumbprint cookies.

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