Easy Chocolate Thumbprint Cookies (Ganache)
These quick and easy chocolate thumbprint cookies with ganache filling are crispy on the outside but soft on the inside. You can also fill them with Hershey's peppermint kisses or candy canes for a festive touch. No chilling required.
Servings: 40 Small cookies
Calories: 199kcal
Ingredients
Cookie dough
- 3 cups All-purpose flour
- 1 cup Cocoa powder
- 2 cups Granulated
- 1 cup Butter Unsalted, Room temperature
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Vanilla extract
- 2 Eggs Large, Room temperature
- 1 cup Additional granulated sugar For rolling cookie dough balls
Ganache filling
- 1 cup Chocolate chips Semisweet
- 1 cup Heavy cream
Decoration
- ½ cup Chocolate Roughly chopped, Semisweet
Instructions
- In a mixing bowl, cream butter and sugar until mixture is light and fluffy.
- Add eggs and vanilla extract and mix again.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
- Dump the dry ingredient mixture into the wet mixture and mix everything until just combined.
- Scoop out small portions of the dough and make little balls roll them in a bowl of granulated sugar.
- Place cookies on a cookie tray lined with parchment paper and press your thumb in the center to make indentations.
- Bake at 350 degrees F for about 12-15 minutes.
- Note: When you remove the cookies from the oven, you will notice the indentations are not that deep anymore. Just press the back of a wooden spoon or the round bottom of a measuring spoon into the center again. You must do this quickly before the cookies have a chance to cool down.
- While the cookies are cooling, prepare chocolate ganache by heating heavy cream and chocolate chips in a nonstick saucepan over medium heat. When the mixture is smooth and glossy, let it cool down and thicken a bit.
- Then, fill each thumbprint cookie with ganache and decorate with roughly chopped chocolate. Enjoy.
Video
Notes
- All ingredients must be at room temperature to allow even blending and mixing.
- Don't over-bake cookies because that cause them to be dry.
- More filling options include: Peanut butter, Nutella, Biscoff, caramel sauce, Hersey's kisses, jams and preserves.
- If the cookie dough is too crumbly, add a little water to help bring it together. If it's too sticky, making it hard to roll balls, chill in fridge for 30-40 minutes.
- Cookies can be rolled in powdered sugar to create a crackly appearance. They can also be rolled in green and red sanding sugar or sprinkles for a festive touch.
- To make Peppermint chocolate thumbprint cookies, melt 3 peppermint chocolate bars and and spoon a small amount in the center of each cookie and top it off with peppermint chocolate bits.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 52mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 245IU | Calcium: 17mg | Iron: 1.4mg