>>
Buttery chocolate cookies with a soft, cocoa-rich dough filled with glossy chocolate ganache—perfect for gifting, cookie swaps, or an indulgent teatime treat.
This chocolate thumbprint cookie has been my holiday favorite for as long as I can remember. I first adapted this version on a cold December afternoon when I wanted something intensely chocolatey but slightly lighter than a full brownie. The result was a tender, cocoa-forward cookie with a delicate butteriness and a glossy ganache center that sets just enough to stay soft but not runny. The dough presses easily into neat wells, which makes these ideal for filling with chocolate, jam, or nut butter—though I keep coming back to the ganache every time.
I discovered the trick of using two egg yolks (instead of whole eggs) to create a richer, more tender crumb without adding too much moisture. Rolling the dough into 1-tablespoon balls and chilling them makes the cookies keep their shape and develop a subtle snap at the edges while remaining soft in the middle. These cookies are reliably crowd-pleasing—kids love the glossy center and grown-ups appreciate the deep cocoa finish. They travel well to cookie exchanges and stay beautifully intact when stored in a single layer or separated by parchment.
In my kitchen these became an instant favorite; when I brought a tin to a book club meeting, everyone asked for the recipe and most went back for seconds. The combination of a slightly crisp edge and a tender, cocoa-packed center is what keeps people reaching for another. I love that they look professional with minimal fuss—simple indenting, a quick ganache, and a sprinkle of nonpareils makes them irresistible.
My favorite part is the tactile ritual—pressing the indents, filling them with glossy ganache, and watching the shine set just so. At a cookie swap last year, someone told me these were the most ‘adult’ chocolate cookie in the tin; I took that as a compliment. They’re simple enough for casual weekday baking but elegant enough for gifting at holidays.
Store the finished cookies in an airtight container in a single layer or separated by parchment to avoid smudging the ganache. At room temperature they stay freshest for about 48 hours; refrigerated they last up to 3 days. For longer storage, unbaked dough balls freeze best—flash-freeze on a tray and then transfer to a freezer bag; bake from frozen and add 1–2 minutes to the bake time. Baked and filled cookies can be frozen for up to 1 month; thaw in the fridge overnight and bring to room temperature before serving for best texture.
Want to swap ingredients? Use natural cocoa if you prefer a sharper chocolate flavor (reduce baking powder to 1/4 teaspoon when using natural cocoa). Swap half the butter for an equal amount of unsalted vegan butter for a dairy-free attempt, though ganache would need a dairy-free chocolate and coconut cream instead of heavy cream. To make them gluten-free, replace the flour with a 1-to-1 gluten-free baking blend that contains xanthan gum; texture will be slightly different but still tender. Brown sugar can be replaced with coconut sugar for a deeper caramel note but expect a slightly drier dough—add 1 teaspoon extra cream if needed.
Serve these slightly chilled or at room temperature alongside coffee, tea, or a small glass of cold milk. For a festive platter, alternate plain ganache with flavors like salted caramel ganache or raspberry jam for color contrast. Garnish with finely grated orange zest or a flake of sea salt to enhance the chocolate. For an afternoon treat, pair with a scoop of vanilla ice cream and a warm espresso.
Thumbprint-style cookies have roots in European baking traditions where small wells were commonly filled with jam. The chocolate version modernizes that idea with ganache and deeper cocoa flavors. They’ve become a staple at American holiday cookie swaps because they’re visually appealing, easy to mass-produce, and adapt well to different fillings, reflecting a blend of traditional technique and contemporary flavor trends.
In winter, swap nonpareils for crushed peppermint and use dark chocolate ganache for a richer taste. In summer, try a citrus ganache with orange-infused white chocolate or fill with fruit curd for a brighter profile. For autumn, fold a pinch of cinnamon into the dough and top ganache with finely chopped toasted pecans to echo seasonal spices.
Portion the dough into tablespoon balls and freeze in batches for quick baking throughout the season—label bags with the date and bake directly from frozen for fresh cookies anytime. Make the ganache ahead and store in a sealed container; gently rewarm to a spreadable consistency before filling. For gifting, assemble in layers with parchment and store in a cool place for easy transport.
These cookies combine everyday techniques with a few professional touches—controlled chilling, careful creaming, and a simple but flawless ganache—that make them consistently successful and warmly received. Try them once and they’ll likely become a new standby.
Enjoy baking, sharing, and making these chocolate thumbprints your own—whether you keep them classic or experiment with fillings and finishes, they’re a lovely, reliable sweet to have in your repertoire.
Chill dough for at least 1 hour to prevent excess spreading and to keep neat indents.
Use room-temperature egg yolks to ensure they emulsify evenly and create a tender crumb.
Press centers again immediately after baking while cookies are warm to restore perfect wells.
This nourishing chocolate thumbprint cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chocolate Thumbprint Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Whisk together flour, cocoa powder, salt, and baking powder until uniform to avoid clumps and ensure even leavening.
Beat softened butter with brown and granulated sugar until pale and fluffy, about 2 minutes, scraping the bowl once for even mixing.
Add the egg yolks and vanilla; mix until the mixture lightens in color and becomes slightly fluffy, about 1–2 minutes.
Fold in the dry mixture on low speed or by hand until just combined; avoid overmixing to keep cookies tender.
Scoop dough into roughly 1-tablespoon portions (about 34). Roll into balls, press a 1/4 teaspoon-sized indent into each, and chill at least 1 hour.
Preheat oven to 350°F and arrange cookies 1 1/2 inches apart. Bake 9–11 minutes until edges set. Re-press centers while warm to restore indents if needed.
Place chocolate in a bowl, heat cream until nearly boiling, pour over chocolate, let sit 1 minute then stir until smooth and glossy.
Fill each cooled well with about 1 teaspoon of ganache, sprinkle nonpareils if desired, and chill 10–15 minutes to set the ganache.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@easywhiskrecipes on social media!
Quick, elegant crostini topped with creamy cheese, bright cranberry sauce, toasted pecans and rosemary — ready in five minutes and guaranteed to impress.
Crispy, saucy chicken skewers tossed in a sweet-spicy bang bang glaze — quick to make in the air fryer and perfect for weeknights or parties.
Light, crisp churros made in the Air Fryer and rolled in classic cinnamon sugar for an easy at home treat ready to share.
Leave a comment & rating below or tag @easywhiskrecipes on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.
