These Chocolate Thumbprint Cookies are a delightful blend of rich, velvety chocolate and buttery, crumbly texture. Perfectly sized for a sweet treat, each bite offers a luscious chocolate center surrounded by a tender, melt-in-your-mouth cookie. Ready in just 27 minutes, they’re an effortless way to satisfy your sweet tooth or impress guests with minimal effort.
The combination of smooth, indulgent chocolate and the slightly crisp edges creates a harmony of flavors and textures that’s simply irresistible. Whether you’re baking for a holiday gathering or a cozy afternoon snack, these cookies are sure to bring smiles. With their decadent taste and quick preparation, they’re a go-to recipe for any chocolate lover.
Ingredients for Chocolate Thumbprint Cookies
- 1 cup (226 g) unsalted butter, softened
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- 1 teaspoon (5 ml) Rodelle vanilla extract*
- ½ teaspoon Rodelle vanilla paste** (optional)
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (100 g) coarse sugar for rolling (turbinado or organic cane sugar both work well)
Chocolate Bourbon Ganache
- 1 cup (175 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
- ½ Tablespoon unsalted butter
- 1 teaspoon (5 ml) Rodelle vanilla extract*
- 1 teaspoon (5 ml) bourbon (optional but recommended)
- ⅛ teaspoon salt
Step-by-Step Instructions
- Using an electric mixer, beat the butter until well creamed.
- Add the sugars and beat until light and fluffy, about 30 seconds.
- Add the egg yolk, vanilla extract, and vanilla paste (if using). Stir well, pausing to scrape down the sides, and mix until ingredients are well-combined.
- Gradually add the flour (about ½ cup at a time), pausing to scrape down the sides of the bowl. Halfway through, sprinkle in the salt with the beater still running.
- Roll the cookie dough into approximately 1″ balls and roll through the coarse sugar until completely covered. Place on a wax paper-lined plate and use your thumb to create an indent in the center.
- Transfer the cookie dough balls to the freezer and chill for at least 30 minutes (this prevents spreading).
- Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper (or use an ungreased sheet).
- Once the oven is preheated, remove the cookie dough from the freezer and transfer to the prepared baking sheet, spacing cookies at least 1 ½” apart.
- Bake for 12 minutes. Remove from the oven and immediately re-indent the thumbprints with a rounded teaspoon, if needed.
- Allow the cookies to cool while preparing the ganache filling.
- Combine the chocolate chips, heavy cream, and butter in a small saucepan over medium heat. Stir frequently until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract, bourbon, and salt. Mix well.
- Let the ganache cool slightly, about 10 minutes.
- Use a spoon to pour the ganache into the crater of each cookie. Let set for about 1 hour at room temperature (or refrigerate for 30 minutes to speed up the process).
Perfect Pairings: Serving Suggestions
These Chocolate Thumbprint Cookies are a delightful treat on their own, but they pair beautifully with a cup of hot coffee or a glass of cold milk. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a lovely addition to a dessert platter at parties or gatherings.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. If you prefer a firmer ganache, keep them in the refrigerator for up to a week. To bring them back to room temperature, simply let them sit out for about 15 minutes before serving. For longer storage, freeze the cookies (without ganache) in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw and add ganache when ready to enjoy.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate chips for white chocolate or dark chocolate for a different flavor profile. You can also add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist. For a nutty variation, roll the dough balls in finely chopped pecans or almonds before baking. The possibilities are endless!
Quick Tips: Time-Saving Hacks
To save time, prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to a month. When ready to bake, simply roll, indent, and bake. Additionally, you can make the ganache in advance and reheat it gently in the microwave or on the stovetop before filling the cookies. These small steps can make the process much smoother.
Essential Tools: Equipment Guidance
For best results, use an electric mixer to cream the butter and sugars until light and fluffy. A small cookie scoop (about 1 tablespoon) ensures uniform dough balls, while a rounded teaspoon is perfect for creating and re-indenting the thumbprints. Don’t forget parchment paper for easy cleanup and to prevent the cookies from sticking to the baking sheet. These tools will help you achieve perfect cookies every time.
Chocolate Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- 1 teaspoon Rodelle vanilla extract
- ½ teaspoon Rodelle vanilla paste optional
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup coarse sugar for rolling (turbinado or organic cane sugar both work well)
Chocolate Bourbon Ganache
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ Tablespoon unsalted butter
- 1 teaspoon Rodelle vanilla extract
- 1 teaspoon bourbon optional but recommended
- ⅛ teaspoon salt
Instructions
- Using an electric mixer, beat butter until well creamed.
- Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
- Roll cookie dough into approximately 1″ balls and roll through the coarse sugar until completely covered in sugar. Place on a wax paper lined plate and use your thumb to create an indent/crater in the center.
- Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
- Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you don’t have parchment paper, just use an ungreased cookie sheet).
- Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking sheet, spacing cookies at least 1 ½” apart. Bake for 12 minutes.
- Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
- Allow cookies to cool while you prepare the ganache filling.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon, and salt. Stir well.
- Allow mixture to sit and cool slightly, about 10 minutes.
- Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie. Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).