🖋️ Written by Emma
why make this recipe
Chocolate Thumbprint Cookies are a delightful treat that merges the richness of chocolate with a sweet, gooey center. These cookies are perfect for any occasion, from holiday gatherings to simple family dinners. They are easy to make and look impressive when served. Plus, the combination of textures—from the soft cookie base to the creamy ganache—creates a satisfying bite everyone will love.
how to make Chocolate Thumbprint Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate ganache (for filling)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and eggs until well mixed.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until everything is well combined.
- Roll the dough into 1-inch balls and place them on baking sheets lined with parchment paper.
- Use your thumb to make an indent in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set.
- Allow the cookies to cool completely.
- Once cooled, fill each indent with chocolate ganache.
how to serve Chocolate Thumbprint Cookies
These cookies are best served at room temperature. They are great for coffee or tea time, simple desserts, or as an attractive snack option for parties or gatherings. You can arrange them on a platter and serve them with whipped cream or fresh berries to enhance the presentation.
how to store Chocolate Thumbprint Cookies
To store your Chocolate Thumbprint Cookies, place them in an airtight container. They can last for up to one week at room temperature. If you want to keep them fresh for longer, you can store them in the refrigerator for up to two weeks. For longer storage, these cookies can also be frozen for up to three months—just make sure to separate them with parchment paper.
tips to make Chocolate Thumbprint Cookies
- Ensure the butter is softened to room temperature for easier mixing.
- If the dough is too sticky, chill it in the refrigerator for about 30 minutes before rolling it into balls.
- Experiment with different fillings for the indents, such as raspberry jam or peanut butter.
- Allow the ganache to cool slightly before filling the cookies to prevent it from melting too quickly.
variation
You can make these cookies with different flavored fillings. Try using caramel sauce or a fruit jam instead of chocolate ganache for a fun twist. You can also sprinkle some sea salt on top of the ganache for added flavor.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but it may slightly change the texture and flavor of the cookies.
Q: Can I reduce the sugar in this recipe?
A: You can reduce the sugar; however, it may affect the sweetness and texture of the cookies.
Q: How can I make these cookies gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend that measures 1:1.
Chocolate Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and eggs until well mixed.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until everything is well combined.
- Roll the dough into 1-inch balls and place them on baking sheets lined with parchment paper.
- Use your thumb to make an indent in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set.
- Allow the cookies to cool completely.
- Once cooled, fill each indent with chocolate ganache.
