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Chocolate Thumbprint Cookies: Easy Festive Recipe for Perfect Holidays

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These chocolate thumbprint cookies feature a tender, buttery cocoa base with a luscious chocolate ganache center. Quick to make and perfect for holidays, cookie exchanges, or cozy nights in.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2/3 cup (130 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups (240 g) all-purpose flour (or gluten-free blend)
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 3/4 cup (130 g) semi-sweet chocolate chips (or chopped bar chocolate)
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (30 ml) heavy cream (or coconut cream for dairy-free)
  • Optional: 1/4 tsp espresso powder
  • Optional: Sprinkles, crushed nuts, or sea salt flakes

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
  3. Beat in egg and vanilla extract until just combined.
  4. In another bowl, whisk together flour, cocoa powder, and salt. Gradually add dry ingredients to wet, mixing on low until a soft dough forms.
  5. Scoop 1-tablespoon portions of dough and roll into balls. Place on prepared baking sheet, spacing 2 inches apart.
  6. Using your thumb or a spoon, gently press a well into the center of each ball. Pinch together any cracks.
  7. Bake for 10-12 minutes, until edges are set but centers are soft. Do not overbake.
  8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Re-press wells if needed.
  9. In a microwave-safe bowl or double boiler, melt chocolate chips, butter, and cream together in 20-second bursts, stirring until smooth. Add espresso powder if using.
  10. Spoon about 1/2 teaspoon of chocolate filling into each well. Smooth with the back of a spoon. Top with sprinkles, nuts, or sea salt if desired.
  11. Allow chocolate to set for 30 minutes at room temperature or 10 minutes in the fridge before serving.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, swap butter for vegan margarine and use coconut cream. If dough is too dry, add a teaspoon of milk; if too sticky, chill for 10 minutes. Re-press wells after baking if they puff up. Filling can be made ahead and gently reheated. Cookies freeze well for up to 2 months.

Nutrition

Keywords: chocolate thumbprint cookies, holiday cookies, festive dessert, easy cookie recipe, ganache filling, Christmas cookies, bake sale, cookie exchange

Find it online: https://fuzzyforker.com/chocolate-thumbprint-cookies-easy-festive-recipe-for-perfect-holidays/