Chocolate Thumbprint Cookies (That I Almost Gave Up On)
Okay, so here’s the thing. I’ve made these chocolate thumbprint cookies approximately seventeen times in the past month. Why? Because the first twelve attempts were… let’s just say not Pinterest-worthy. But everyone kept asking for them after I finally nailed the recipe, so here we are.
Look, I’m gonna be honest with you. The first time I tried making chocolate thumbprint cookies was last December when my sister-in-law brought some to our family gathering. They were so good that I went home and immediately tried to recreate them. Disaster. Complete disaster. The dough was too sticky, the thumbprints disappeared during baking, and my kitchen looked like a cocoa powder bomb exploded.
But I’m stubborn. And also slightly obsessed with chocolate. So I kept trying.
Table of Contents
Why These Chocolate Thumbprint Cookies Are Different
Now, I know what you’re thinking—”Another chocolate thumbprint cookies recipe? Really?” But wait. These are different because (and this is gonna sound weird) they’re supposed to be a little imperfect. The edges get slightly crispy, the centers stay soft and chocolatey, and when you fill them with that ganache… chef’s kiss.
I think what makes homemade chocolate thumbprint cookies so special is that they look fancy but they’re actually pretty forgiving. Like, if your thumbprint isn’t perfectly centered, who cares? It still tastes amazing. My 10-year-old made a batch with me last week and his looked like little chocolate volcanoes. We ate every single one.
And speaking of volcanoes—don’t overfill the centers like I did on attempt number eight. The ganache overflowed during a dinner party and I had to pretend it was “intentional rustic charm.” Nobody believed me.
What You’ll Need for Easy Chocolate Thumbprint Cookies
Here’s where I usually lose people with fancy ingredients. But not today! This is one of those easy chocolate thumbprint cookies recipes that uses stuff you probably already have. Well, unless you’re like me and somehow always run out of cocoa powder at the worst possible times.
For the Cookies:
- 3/4 cup unsalted butter, softened (just leave it on the counter for like 30 minutes)
- 1/2 cup granulated sugar
- 2 large egg yolks (save those whites for an omelet or something)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder (Dutch-process if you’re fancy, regular if you’re normal like me)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Chocolate Ganache Filling:
- 3/4 cup semi-sweet chocolate chips (I use Ghirardelli because I’m picky about chocolate)
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
Quick note about the cocoa powder—I tried this with both regular and Dutch-process and honestly? Both work fine. The Dutch-process makes them slightly darker and richer, but regular cocoa powder is totally acceptable. Don’t stress about it.
Also, if you’re out of heavy cream (been there), you can use half-and-half in a pinch. The ganache won’t be quite as thick, but it still tastes delicious.
How to Make Chocolate Thumbprint Cookies (Step by Step)
Alright, here’s where the magic happens. Or where things go wrong. Could go either way, honestly.
Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper. I forgot this step once and spent 20 minutes scraping burnt cookie bottoms off my pan. Learn from my mistakes.
Step 2: In a large bowl, cream together the butter and sugar using an electric mixer. Beat it for like 2-3 minutes until it’s light and fluffy. This step is important—don’t rush it. I rushed it on attempt number four and the cookies turned out dense and weird.
Step 3: Add the egg yolks and vanilla extract to the butter mixture. Mix until everything’s combined and looking kinda pale and creamy. It should look fluffy and smell like vanilla heaven.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. This is the boring part, but it prevents cocoa lumps in your dough. Trust me on this one.
Step 5: Add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix! (That was my problem on attempts 5, 6, and 7.) The dough should come together but still be a little bit soft.
Step 6: Here’s where it gets fun. Scoop out about 1 tablespoon of dough and roll it into a ball. Place it on your prepared baking sheet. Repeat until you’ve used all the dough—you should get about 24-28 cookies depending on how consistent your balls are. (Mine are never consistent. It’s fine.)
Step 7: Now for the thumbprint part. Press your thumb (or your finger, or the back of a 1/2 teaspoon measuring spoon if you want them uniform) into the center of each cookie. Make a decent indent—like halfway down into the cookie. They’ll puff up a bit during baking, so don’t be shy.
Pro tip I learned the hard way: If the edges crack when you make the thumbprint, just pinch them back together. It happens to everyone.
Step 8: Bake for 10-12 minutes. They should look set but still soft. Don’t overbake them! They’ll firm up as they cool. I set a timer for 10 minutes and then watch them like a hawk for those last 2 minutes.
Step 9: Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While they’re cooling, make the ganache.
Step 10: For the ganache, heat the heavy cream in a small saucepan until it just starts to simmer (little bubbles around the edges). Pour it over the chocolate chips in a heat-safe bowl. Let it sit for 2-3 minutes—don’t touch it! Then whisk until smooth and glossy. Stir in the vanilla.
Step 11: Let the ganache cool for about 10 minutes so it thickens up a bit. Then spoon or pipe it into the thumbprint centers. I use a small spoon because I don’t have fancy piping bags, and it works perfectly fine.
Best Tips for Soft Chocolate Thumbprint Cookies
Okay, after all those attempts, here’s what I’ve learned:
The dough might seem a bit soft at first. That’s normal. If it’s super sticky and unmanageable, stick it in the fridge for 15 minutes. But most of the time, you can work with it as-is.
Make sure your butter is actually softened. Not melted, not cold—just soft. I test it by pressing my finger into it. If it leaves an indent easily, you’re good.
If your thumbprints puff up too much during baking (this happened to me a lot at first), you can re-press them with the back of a spoon immediately after taking them out of the oven. Just be careful not to burn yourself.
These best chocolate thumbprint cookies actually taste better the next day after the ganache has set and the flavors have melded together. But good luck waiting that long.
Store them in an airtight container at room temperature for up to 5 days. Or in the freezer for up to 3 months. (Although mine have never lasted more than 3 days in my house.)
My Final Thoughts on This Recipe
So yeah, these soft chocolate thumbprint cookies with ganache are now my go-to for literally every holiday, bake sale, and “I need to bring something to this party” situation. They look impressive but they’re surprisingly easy once you get the hang of them.
And if your first batch doesn’t turn out perfect? Make another batch. That’s what I did. Twelve times. Now I can make them with my eyes closed. Well, not really, but you get the idea.
The chocolate thumbprint cookies Christmas version is especially popular—I add a little peppermint extract to the ganache and top them with crushed candy canes. Ridiculously good.
Let me know how yours turn out! Seriously, I’m always curious if anyone else has thumbprint disasters like I did, or if I’m just uniquely challenged in the kitchen. 😊
