There’s something so special about making cookies during the holiday season. The warmth of the oven, the rich chocolate aroma filling the kitchen, and the joy of creating something utterly delicious make this one of the best baking traditions. If you’re looking for an irresistible treat, these Chocolate Thumbprint Cookies with Ganache are the perfect solution. A rich, chocolatey base meets a creamy ganache center for a combination that will delight any chocoholic. Plus, they look stunning when topped with a sprinkle of festive nonpareils!

This blog will walk you through the recipe, providing helpful tips to ensure your cookies turn out perfectly every time.

Ingredients You’ll Need for the Chocolate Thumbprint Cookies:

For the Dough:

All-Purpose Flour: Provides structure to the cookies.
Cocoa Powder: Dutch-processed cocoa enhances the deep chocolate flavor and gives the cookies their rich, dark hue.
Unsalted Butter: Adds moisture, tenderness, and a buttery richness.
Light Brown Sugar: Keeps the cookies soft and adds a slight caramel note.
Granulated Sugar: Balances sweetness and gives the cookies structure.
Egg Yolks: Contribute to the cookies’ richness while binding the dough together.
Vanilla Bean Paste/Extract: Adds aromatic sweetness that complements the chocolate.

For the Ganache:

Semi-Sweet Chocolate: Used for the ganache, these provide a smooth, creamy filling.
Heavy Whipping Cream: Creates the silky texture in the ganache.
Sprinkles/Nonpareils (Optional): A festive topping that adds a crunch and splash of color.

You’ll need the following tools for making the Cocolate Thumbprint Cookies:

Mixing B owls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
Measur ing Scale: To accurately measure all your ingredients in grams.
Han d Mixer or Stand M ixer: For creaming the butter and sugars, and mixing the dough.
Spa tula: To fold in the dry ingredients and combine the mixtures.
Baking Sheet: For baking the cookies.
Parchm ent Paper: To line the baking sheet, preventing the cookies from sticking.
Cookie Scoo p: To evenly portion out the dough.
Cooling Rac k: For allowing the cookies to cool evenly after baking.
Piping Bag: To fill the cookies with the Ganache.

Here is the full Recipe:

Ingredients:

For the Dough:

188 g (1 1/2 cups) all-purpose flour
40 g (1/2 cup) cocoa powder, Dutch process
1/2 tsp salt
1/2 tsp baking powder
168 g (3/4 cup) unsalted butter, softened
165 g (3/4 cup) light brown sugar, packed
50 g (1/4 cup) granulated sugar
2 large egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract

For the Ganache and Topping:

200 g (1 cup) semi-sweet chocolate
120 ml (1/2 cup) heavy whipping cream
Sprinkles/Nonpareils

Directions:

Make the Cookies:

Prepare Baking Sheets: Line two large baking sheets with parchment paper and set them aside. This prevents sticking and makes cleanup easier.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this aside for later.
Cream the Butter and Sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar using an electric mixer. Beat for about 2 minutes until the mixture is fluffy and the sugars are fully incorporated.
Add Wet Ingredients: Beat in the egg yolks and vanilla until the mixture becomes pale and creamy.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Start mixing at a low speed to avoid a floury mess, and stop once everything is combined. Avoid overmixing to keep the cookies tender.
Form the Dough: Use a cookie scoop or tablespoon to portion the dough into 34 balls. Roll each ball between your palms for a smooth surface.
Create Thumbprints: Use a 1/4 teaspoon to press indents into each dough ball. This will hold the ganache later.
Chill the Dough: Place the indented dough balls on a baking sheet and chill in the refrigerator for at least one hour. This step ensures the cookies won’t spread too much during baking.

Baking the Cookies:

Preheat the Oven: Set your oven to 350°F (180°C). Line your baking sheets with parchment paper if not already prepared.
Bake the Cookies: Arrange the chilled dough balls about 1.5 inches apart. Bake for 9-11 minutes until the edges are set but the centers are still slightly soft.
Refine the Indents: If the thumbprints puff up during baking, gently press them back down with a 1/4 tsp or the back of a spoon while the cookies are still warm. If necessary, reshape the cookies with a circular cookie cutter.
Cool the Cookies: Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely before adding the ganache.

Making the Ganache:

Melt the Chocolate: Place the chocolate in a heatproof bowl. Heat the heavy cream until it’s just about to boil, then pour it over the chocolate.
Stir Until Smooth: Let the mixture sit for 1 minute, then stir until the chocolate and cream combine into a silky ganache. If it’s too runny, let it cool slightly to thicken.
Fill the Cookies: Spoon about 1 tsp of ganache into each thumbprint. Be generous – this is the best part!
Decorate (Optional): Sprinkle the tops with sprinkles/nonpareils or leave them plain for a classic look.
Set the Ganache: Refrigerate the cookies for 10-15 minutes to allow the ganache to set.

Tips & Tricks:

Tips for the Cookies:

Chill the Dough: Chilling helps the cookies retain their shape and ensures they bake evenly. It also prevents spreading.
Make Perfect Indents: Use a measuring spoon (1/4 tsp) for consistent and clean thumbprints. Press again after baking if the indent fades.
Room Temperature Ingredients: Ensure your butter and egg yolks are at room temperature for easy mixing and a smooth dough.
Measuring Flour: Weighing flour (188 g) is more accurate than using cups and avoids dry, crumbly dough.
Ganache Consistency: Let the ganache cool slightly before filling the cookies to avoid a runny mess.

Why You’ll Love These Chocolate Thumbprint Cookies

Rich and Decadent: These cookies are a chocolate lover’s dream with a double dose of cocoa and ganache.
Perfect for Any Occasion: Whether it’s for a holiday gathering, a birthday, or just a weekend treat, these cookies steal the show.
Make-Ahead Friendly: You can prepare the dough ahead of time, chill it, and bake fresh when needed.

More Christmas Baking Ideas:

Grinch Crinkle Cookies – These bright green cookies are fun, festive, and finished with a sweet sugar heart, making them the perfect treat to spread Christmas cheer.
Santa Hat Cookies – Adorable and delicious, these Linzer-style cookies are filled with fruity jam and topped with icing for the perfect Santa hat look.
Melted Snowman Cookies – Fun and whimsical, these sugar cookies feature melted marshmallows and chocolate decorations for a snowman that’s sure to melt your heart.
Roasted Matcha Cookies – Add a sophisticated touch to your holiday spread with these earthy roasted matcha cookies, topped with a creamy layer and a sprinkle of cinnamon.
Cinnamon Stars (Zimtsterne) – A German Christmas classic, these star-shaped cookies are made with almonds, hazelnuts, and a sweet glaze, delivering a taste of tradition with every bite.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Cocolate Thumbprint Cookies

Course: Cookies

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Total time

hour

minutes

These decadent Chocolate Thumbprint Cookies feature a rich cocoa base and creamy chocolate ganache filling. Easy to make and perfect for holidays or special treats, they’re a must-try recipe for chocolate lovers!

Ingredients

For the Dough:
188 g (1 1/2 cups) all-purpose flour
40 g (1/2 cup) cocoa powder, Dutch process
1/2 tsp salt
1/2 tsp baking powder
168 g (3/4 cup) unsalted butter, softened
165 g (3/4 cup) light brown sugar, packed
50 g (1/4 cup) granulated sugar
2 large egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
For the Ganache and Topping:
200 g (1 cup) semi-sweet chocolate
120 ml (1/2 cup) heavy whipping cream
Sprinkles/Nonpareils

Directions

Make the Cookies:
Prepare Baking Sheets: Line two large baking sheets with parchment paper and set them aside. This prevents sticking and makes cleanup easier.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this aside for later.
Cream the Butter and Sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar using an electric mixer. Beat for about 2 minutes until the mixture is fluffy and the sugars are fully incorporated.
Add Wet Ingredients: Beat in the egg yolks and vanilla until the mixture becomes pale and creamy.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Start mixing at a low speed to avoid a floury mess, and stop once everything is combined. Avoid overmixing to keep the cookies tender.
Form the Dough: Use a cookie scoop or tablespoon to portion the dough into 34 balls. Roll each ball between your palms for a smooth surface.
Create Thumbprints: Use a 1/4 teaspoon to press indents into each dough ball. This will hold the ganache later.
Chill the Dough: Place the indented dough balls on a baking sheet and chill in the refrigerator for at least one hour. This step ensures the cookies won’t spread too much during baking.
Baking the Cookies:
Preheat the Oven: Set your oven to 350°F (180°C). Line your baking sheets with parchment paper if not already prepared.
Bake the Cookies: Arrange the chilled dough balls about 1.5 inches apart. Bake for 9-11 minutes until the edges are set but the centers are still slightly soft.
Refine the Indents: If the thumbprints puff up during baking, gently press them back down with a 1/4 tsp or the back of a spoon while the cookies are still warm. If necessary, reshape the cookies with a circular cookie cutter.
Cool the Cookies: Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely before adding the ganache.
Making the Ganache:
Melt the Chocolate: Place the chocolate in a heatproof bowl. Heat the heavy cream until it’s just about to boil, then pour it over the chocolate.
Stir Until Smooth: Let the mixture sit for 1 minute, then stir until the chocolate and cream combine into a silky ganache. If it’s too runny, let it cool slightly to thicken.
Fill the Cookies: Spoon about 1 tsp of ganache into each thumbprint. Be generous – this is the best part!
Decorate (Optional): Sprinkle the tops with sprinkles/nonpareils or leave them plain for a classic look.
Set the Ganache: Refrigerate the cookies for 10-15 minutes to allow the ganache to set.