Chocolate thumbprint cookies with a soft chocolate base and a rich fudgy center — simple, cozy, and perfect when you’re craving an easy chocolate treat.
Chocolate thumbprint cookies are soft, chocolaty little cookies with a creamy center. Easy to make and perfect for any chocolate craving.
These chocolate sugar cookies stay chewy with a rich cocoa flavor, and the ganache filling adds that smooth, fudgy bite everyone loves.
Why you'll love this recipe
- Soft & fudgy - Melt-in-your-mouth cookies with a rich cocoa flavor.
- Easy to make - Simple dough, quick bake, and a creamy chocolate center.
- Perfect for gifting - Great for holidays, cookie boxes, or a small chocolate treat.
Ingredients you need
- Flour: Use all-purpose flour for soft, well-structured cookies.
- Sugar: White granulated sugar for sweetness and texture.
- Cocoa Powder: Unsweetened cocoa powder for a rich chocolate flavor.
- Vanilla Extract: Pure vanilla extract to boost the cocoa notes.
- Salt: A small pinch to balance the sweetness.
- Butter: Unsalted, softened butter for a smooth, melt-in-your-mouth dough.
- Chocolate: Semi-sweet or dark chocolate chips for the creamy center.
- Heavy Cream: Makes the chocolate filling silky and smooth.
Tip for this recipe
- Soften the butter: Soft butter blends better and gives the dough a smooth texture.
- Use good cocoa: A quality unsweetened cocoa powder makes the cookies richer.
- Chill if sticky: If the dough feels too soft, chill it 10 minutes for easier shaping.
- Don’t overbake: Remove the cookies when the edges are set but the centers still soft.
- Warm the cream: Lightly heat the cream so the chocolate filling melts smooth and glossy.
How To Make Chocolate Thumbprint Cookies
Sift the dry ingredients in a medium bowl: flour, cocoa powder, and salt.
In a large bowl, cream the butter with the sugar and vanilla until smooth.
Add the dry mixture and mix until you get a soft, slightly sticky dough.
Chill the dough for about 20 minutes.
then roll into small cookie balls and place them on a parchment-lined sheet.
Press an indentation in the center of each ball using your thumb or the back of a spoon.
Freeze the tray for 15 minutes to help the cookies keep their shape.
Bake at 350°F (175°C) for about 10 minutes, until puffed and soft in the center. Let them cool fully on a wire rack.
For the filling, melt the chocolate with the cream to make a smooth ganache.
Fill the thumbprints with the warm ganache and decorate with sugar pearls if you like. Let set before serving.
Recipe Variations
- Chocolate Caramel Thumbprints - Fill the center with soft caramel sauce instead of ganache for a richer twist.
- Hazelnut Thumbprints - Use Nutella or any chocolate-hazelnut spread for a creamy, nutty filling.
- White Chocolate Thumbprints - Swap the dark chocolate ganache for melted white chocolate for a sweeter version.
- Peppermint Thumbprints - Add crushed peppermint candy on top for a festive holiday flavor.
- Raspberry Thumbprints - Fill the center with raspberry jam or chocolate ganache mixed with a bit of raspberry puree.
Recipe Questions
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before shaping and baking.
Why did my cookies crack?
The dough may have been too cold or overmixed. Bring it to room temperature for a few minutes before shaping.
Can I use salted butter?
Yes, but reduce the added salt or omit it entirely.
How do I keep the thumbprints from losing their shape?
Freeze the shaped dough for 10–15 minutes before baking.
What can I use instead of heavy cream?
You can use milk, but the ganache will be thinner. For the same texture, use half-and-half.
More Christmas Cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Thumbprint Cookies
- Total Time: 50 minutes
- Yield: 30 cookies
Description
Christmas Shortbread Cookies (Thumbprint Cookies) with Chocolate Ganache (Makes about 25 - 30 cookies)
Ingredients
Cocoa Shortbread Dough
- 200 g (¾ cup + 1 tbsp) unsalted butter, softened
- 100 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 190 g (1 ½ cups) all-purpose flour
- 50 g (¼ cup) unsweetened cocoa powder
- 1 pinch of salt
Chocolate Ganache
- 200 g (7 oz) dark baking chocolate
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- Sugar sprinkles for decoration
Instructions
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Sift the flour, cocoa powder, and salt into a bowl, then set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, powdered sugar, and vanilla extract on medium speed until light and creamy.
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Reduce the speed and gradually add the flour and cocoa mixture, mixing just until the dough comes together and is smooth.
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Cover the dough with plastic wrap and refrigerate for 20 minutes.
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Roll the dough into small, even-sized balls (about 20 g or 0.7 oz each).
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Place the dough balls on a baking sheet lined with parchment paper, spacing them slightly apart.
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Gently flatten the balls with the palm of your hand, then use your thumb or the back of a wooden spoon to create an indentation in the center of each ball.
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Chill the dough balls in the refrigerator for 1 hour, or in the freezer for about 15 minutes.
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Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the edges are firm but the center remains soft.
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Once out of the oven, reform the indentations if they’ve softened, then let the cookies cool on a wire rack.
Chocolate Ganache:
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In a medium bowl, add the chopped dark baking chocolate and heavy cream. Melt in the microwave in 20-second intervals, stirring between each, until the ganache is smooth and liquid.
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Spoon the ganache into the center of each cooled cookie using a teaspoon. Decorate with sugar sprinkles, then let the ganache set at room temperature before enjoying.
Notes
Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips:
- Use slightly warm ganache for easier filling.
- For cleaner indentations, freeze the cookies before baking and reshape them after baking if necessary.
- Add the sugar pearls before the ganache sets so they stick well.
- For more accurate results, use a kitchen scale instead of measuring cups for the best consistency in your dough.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
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