Chocolate thumbprint cookies are rich and chewy dark chocolate cookies filled with coffee ganache and sprinkled with chocolate shavings. These are the ultimate Christmas cookies for chocolate lovers!
Thumbprint cookies are a classic Christmas cookie recipe that is so easy to make!
Most thumbprints are filled with jam, but I wanted to put my own twist on them.
Instead, these double chocolate thumbprint cookies are filled with a silky smooth ganache making them super rich and decadent.
This festive and simple dessert will be your new Christmas favorite!
If you're looking for a larger chocolate cookie, try my chocolate filled cookies!
For more Christmas cookies, try Peppermint Chocolate Chip Cookies, Molasses Crinkle Cookies, Chocolate Marshmallow Cookies, and Cranberry Raspberry Linzer Cookies.
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why this recipe is the best
- Decadent and rich: The centers are filled with chocolate ganache making them super rich and chocolatey.
- Soft and chewy: These chewy cookies have the best texture!
- Easy recipe: Although they look fancy, they could not be easier to make!
- Perfect holiday cookies: Make this recipe for your holiday cookie swap or any other occasion this holiday season!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Cocoa powder: Unsweetened cocoa powder is recommended. I particularly love using Hershey's Dark Cocoa Powder or Ghiradelli Cocoa Powder for a dark color and richer flavor.
- Dark brown sugar: This gives these thumbprints a really chewy texture from the extra molasses in the sugar. You can substitute light brown sugar if needed.
- Heavy cream: To make the ganache thick and glossy, you will need heavy cream. This should not be substituted!
- Semisweet chocolate chips: These will be used to make the ganache filling! You can substitute milk or white chocolate if desired.
instructions
Before you start, line a baking sheet with parchment paper. You will need a large mixing bowl with an electric hand mixer or a stand mixing bowl with a paddle attachment. You will also need a tablespoon scoop for the cookie dough!
STEP ONE: Cream the butter and sugar. Cream the unsalted butter and dark brown sugar for two minutes until light and fluffy.
STEP TWO: Mix in the wet ingredients. Mix in the room temperature egg, egg yolk, and vanilla extract until just combined. Scrape down the bowl with a rubber spatula if needed.
STEP THREE: Mix in the dry ingredients. Add the all-purpose flour, cocoa powder, baking powder, and salt to the mixing bowl and mix on low until just combined.
STEP FOUR: Scoop! Scoop the dough into one tablespoon-sized portions and place them onto the prepared baking sheet.
STEP FIVE: Roll into balls. Roll the cookie dough scoops into round balls and return them to the baking sheet.
STEP SIX: Make the thumbprint indent. Space the dough balls out to give them about 1 ½-2 inches of room on the tray. Press your thumb straight down into the center of the dough and pull it out slowly.
You can also do this with the bottom of a round teaspoon. Then chill the tray in the freezer for at least 30 minutes or until frozen solid.
STEP SEVEN: Make the coffee chocolate ganache. Heat the heavy cream and coffee in the microwave or on the stove until boiling. Then pour it over the chocolate chips. Let it sit for one minute then stir until it's smooth.
STEP EIGHT: Bake and fill! Bake the thumbprints at 350 F for 7-9 minutes.
Straight out of the oven, use a round cutter to scoot the edges and make them perfectly round again. Then use the back of a teaspoon to re-indent the centers as they will puff up some while baking.
Once they are completely cool, fill the center of each cookie with the ganache and sprinkle with finely chopped chocolate.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
- Scoot the cookies after baking. Straight out of the oven, use a round cutter to scoot the edges of the cookies to make them perfectly round.
- Wait to fill them! Do not fill them while they're still warm or the ganache will melt and spill out of the center.
- Underbake them. These cookies are very small and will overbake easily. I recommend baking off one first to get an idea of how long it will take in your oven.
storage & freezing
- Room temperature: Store them in an airtight container or ziplock bag for 2-3 days at room temperature.
- Freezer: You can store the frozen dough balls in an airtight container or freezer bag for up to 3 months.
faqs
You will fill them after baking!
Incorrectly measuring flour, overly warm butter, and low oven temperature are just a few causes.
This dough is pretty soft so you shouldn't have this problem. If the dough is cracking when you are indenting them, there may be too much flour.
Store the baked cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
Yes! This is critical for maintaining their shape. If the dough isn't chilled properly, it will spread in the oven.
more cookie recipes to try
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Chocolate Thumbprint Cookies
Equipment
Ingredients
For the Chocolate Cookie Dough
- ½ cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
For the Ganache Filling
- â…“ cup heavy cream
- â…” cup dark chocolate chips
- 1 teaspoon coffee grounds
- Chopped chocolate for topping
Instructions
Make the Cookie Dough
- Cream butter and sugar together for 2 minutes.½ cup unsalted butter, 1 cup dark brown sugar
- Mix in the egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Mix in the flour, cocoa, salt, and baking powder.1 ½ cups all-purpose flour, ½ cup unsweetened dark cocoa powder, ½ teaspoon fine sea salt, ½ teaspoon baking powder
- Scoop the dough into one tablespoon-sized portions first. Then roll them between your hands to make them round. Place them back on the baking tray with some room in between each.
- Indent them by sticking your thumb straight down into the center. You can also use the round bottom of a teaspoon.
- Chill the tray of thumbprints in the freezer for at least 30 minutes, or until frozen solid.
- Then preheat the oven to 350 F/180 C.
- Bake the thumbprints spaced 1 ½-2 inches apart for 7-9 minutes. (for my oven, 7 minutes is perfect!)
- Right out of the oven, use a small round cookie cutter to scoot the edges of the cookies to make them perfectly round. Then reindent the centers (they will puff up some while baking).
- Set the tray aside to cool completely before filling.
Make the Ganache
- Heat the cream and coffee in a pot or the microwave and pour it over the chocolate chips.â…“ cup heavy cream, â…” cup dark chocolate chips, 1 teaspoon coffee grounds
- Let it sit for one minute.
- Then stir the ganache to emulsify and cream and chocolate until completely smooth.
- Fill the cooled cookies with the ganache and sprinkle chopped over half of the edge.Chopped chocolate
- Enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.
- Scoot the cookies after baking. Straight out of the oven, use a round cookie cutter to scoot the edges of the cookies to make them perfectly round.
- Wait to fill them! Do not fill the cookies while they're still warm or the ganache will melt and spill out of the center.
- Underbake them. These cookies are very small and will overbake easily. I recommend baking off one single cookie first to get an idea of how long they will take in your oven.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lexxie says
THIS ARE AMAZING! They taste almost like a brownie with a smooth rich filling. I love this recipe!
Cambrea Gordon says
Thanks so much for the review Lexxie! I'm so glad you enjoyed them!
Molly says
These were SOOOO good! I made the lemon bar cookies first and knew I had to make these next. My whole family devoured them immediately!
Cambrea Gordon says
WOOO!! Thanks Molly! 🙂
Richard says
Great job with putting this recipe together.