Chocolate Thumbprint Cookies
Try a new spin on traditional jam-filled thumbprint cookies this year with Chocolate Thumbprint Cookies filled with rich, fudgy ganache. Top them with red and green sprinkles for an extra touch of holiday cheer.
Makes: 30-32 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ½ cup (1 stick) butter, room temperature
- ¾ cup sugar
- 1 egg, room temperature
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 tablespoon milk
Ganache:
- 1 ¼ cups milk chocolate chips
- 3 tablespoons heavy cream
- Holiday sprinkles (optional)
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, use a hand or stand mixer to cream together the butter and sugar. Add the egg, cocoa powder, vanilla and salt and continue mixing to combine. Mix in half the flour. Add the milk and mix again to combine. Add the remaining flour and mix again on low speed until just combined.
- Roll dough into 30 to 32 balls and place on prepared baking sheets.
- Press your thumb into the center of each dough ball to make an indentation. Bake each batch of cookies for 10 to 12 minutes, then set aside to cool. While cookies are still slightly warm, press your thumb into the indentation again to create a more defined well for the ganache filling.
- In a microwave-safe bowl, combine the chocolate chips and cream. Microwave on high in 30-second increments, stirring between each, until chocolate is completely melted and mixture is creamy.
- Once cookies are cool, fill each indentation with the warm chocolate ganache. Decorate with sprinkles, if desired.
- Allow ganache to set before serving or storing in an airtight container.
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