Chocolate Thumbprint Cookies
These Chocolate Thumbprint Cookies with a rich and fudgy chocolate ganache filling are soft and tender with crispy edges and a melt-in-your-mouth texture. Dough does not require chilling so you can bake them right away!
Sometimes when you’re craving a chocolate cookie, only a double chocolate cookie will do.
Take these Chocolate Thumbprint Cookies for example.
Not only are they fun to make, they have a melt-in-your-mouth texture with a soft middle and crispy edges.
In the middle I filled them with a fudgy chocolate ganache for a double dose of chocolate.
But if you’re not a fan of ganache, you can also use chocolate frosting.
The best part is you don’t have to wait for the dough to chill! Some thumbprint cookie recipes require refrigerating so they don’t spread too much while baking.
My recipe is balanced so they keep their shape without chilling. They do naturally spread a little, but they won’t be little pancakes.
For some extra crunch, I rolled them in pistachios I had leftover from making pistachio pudding so they were green for St. Patrick’s Day, but you can easily swap them out for rainbow sprinkles.
Why You’ll Love This Chocolate Thumbprint Cookie Recipe
- Uses leftover egg yolk! – If you find yourself with an extra yolk after making my flourless chocolate cookies, now you can make thumbprints.
- No chilling required! – My thumbprint cookies keep their shape after baking, so no need to wait for the dough to chill.
- Decorate for all occasions! – Make them for any holiday by using seasonal sprinkles.
Ingredients For Chocolate Thumbprint Cookies
Here’s what you need to make your thumbprint cookies with chocolate:
- Flour: Brings the dough together and provides structure
- Cocoa powder: Gives them a deep, subtle chocolate flavor that balances the rich filling
- Salt: Enhances the flavor in the dough
- Butter: Contributes to the melt-in-your-mouth texture
- Sugar: Sweetens the dough
- Egg yolk: Using a whole egg adds too much moisture and gives the cookies a cakey texture. By using only the yolk, your cookies will have that tender, melt-in-your-mouth texture.
- Vanilla: Really brings out the chocolate flavor
- Pistachios or sprinkles: Gives the cookies an extra crunch on the edges
- Baking chocolate: Semi-sweet is the best chocolate for ganache (which is usually between 40%-60% cacao), but you can also use bittersweet or white chocolate. Do not use milk chocolate as the chocolate flavor won’t be as pronounced.
- Heavy cream: Needed for the fat content in your ganache filling so it sets up. Do not substitute milk or half and half.
What To Do With Leftover Egg Whites
Using only the yolk gives the cookies their desired soft and crispy texture, but it also gives you a leftover egg white. Here are some recipes using egg whites.
How To Make Chocolate Thumbprint Cookies
Ready to make your chocolate thumbprint cookie recipe? Here’s how:
- Stir together flour, cocoa powder, and salt.
- Beat together butter and sugar until smooth and creamy.
- Mix in egg yolk and vanilla.
- Add flour mixture until dough forms.
- Scoop dough into balls then roll into nuts.
- Press your thumb into the center of each ball.
- Bake at 350F for 10-12 minutes or until edges are firm.
- Melt together chocolate and cream to make the ganache.
- Fill cookies then let chocolate harden before eating.
Store leftover cookies in an airtight container at room temperature for up to 1 week. Refrigerate if the ganache gets too warm.
More Chocolate Cookie Recipes
If you enjoyed these thumbprint cookies with chocolate, you’ll also love these other chocolate cookie recipes:
Chocolate Thumbprint Cookies
These Chocolate Thumbprint Cookies with a rich and fudgy chocolate ganache filling are soft and tender with crispy edges and a melt-in-your-mouth texture. Dough does not require chilling so you can bake them right away!
Ingredients
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon table salt
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios or sprinkles
- 1 ounce semisweet chocolate, chopped
- 2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper (or lightly grease without paper).
- In a medium bowl, stir together the flour, cocoa powder, and salt.
- In a large mixing bowl on medium-high speed (with the paddle attachment if using a stand mixer), beat together the butter and sugar until creamy, about 1-2 minutes.
- Beat in the egg yolk and vanilla until incorporated.
- Turn the speed down to low then gradually beat in the flour mixture. It'll look crumbly but keep gently beating until a dough forms.
- Using a #60 cookie scoop or by hand, scoop into a 1 tablespoon ball, roll in pistachios/sprinkles, then place on cookie sheet 2 inches apart. Using your thumb, make an indent into the center of each cookie (don't flatten too much).
- Bake for 10-12 minutes or until the edges are firm. If necessary, use the back of a teaspoon to re-indent the cookies. Cool for 5 minutes before transferring to a cooling rack.
- Once completely cooled, make the ganache: Add chocolate to a heatproof bowl.
- In a small saucepan, heat the heavy cream until simmering but not boiling. Pour over the chocolate and wait 2-3 minutes or until the chocolate starts to soften. Slowly stir together until completely smooth.
If the chocolate isn't fully melted, place the bowl over a pan of
simmering water (do not let the bottom touch the water). Continue stirring until smooth. Do not get any water or steam in the bowl. - Spoon ganache into the center of each thumbprint. Let the chocolate harden before serving.
Store leftover cookies in an airtight container at room temperature for up to 1 week. Refrigerate if the ganache gets too warm.
Notes
- Enjoyed this recipe? Check out Peanut Butter Thumbprint Cookies.
- Since you'll have an extra egg white, check out my recipes for leftover egg whites.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
ooooh Michael loves Bailey’s–he’d adore this cookies!!!! (I’d prob like ’em quite a bit too, although my alcohol tolerance is like none so I have a sinking suspicion that I’d get drunk off these cookies lol!)
Those look so good! St. Patrick’s day or not I would eat these year round.
Can they be baked and then frozen for later? So pretty and St Patricky festive!!
I haven’t personally tried it, but I would imagine yes. Most cookies do freeze well and I know ganache freezes.
Oh my gosh! These look divine! I love adding booze into baked goods! So jealous of your time in Ireland!
Carla, these look so good. That chocolate center is calling my name. Yum!
Sometimes it’s nice to have cookies I don’t have to share with kids :) Love these!
These cookies sound and look amazing, Carla!
Very creative, Carla, and perfect for a St. Patrick’s Day party!
As I saw the brown cream and the pistachio, I stopped here. I’ll try them soon, thanks Carla
Girl, I love the way your mind works. I don’t think I would’ve never paired pistachios with irish cream but as I’m reading through this post, I’m totally craving the combination! Your photos are fantastic and these cookies are perfect. I can imagine myself using the cookies and just scooping that luscious ganache into my face!
Yes it’s a great combination! It’s not something that immediately pops into your mind but it works.