Chocolate Thumbprint Cookie Recipe • Easy Holiday Version
Inspired by In Bloom Bakery, these Chocolate Thumbprint Cookies feature a rich, brownie-like base and a smooth ganache center — perfect for holidays and gifting.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
Ingredients
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½ cup unsalted butter, softened
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¼ cup granulated sugar
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¼ cup brown sugar
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1 egg yolk
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1 tsp vanilla extract
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¾ cup all-purpose flour
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¼ cup Dutch-process cocoa powder
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1 tbsp cornstarch
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¼ tsp salt
Ganache Filling:
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½ cup chocolate chips (semi-sweet or dark)
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¼ cup heavy cream
Instructions
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Beat butter and sugars until fluffy (2–3 min).
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Mix in egg yolk and vanilla.
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Sift in flour, cocoa, cornstarch, and salt. Mix until combined.
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Chill dough for 30–45 minutes.
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Preheat oven to 350°F. Line baking sheet with parchment.
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Roll dough into 1-inch balls and place on tray.
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Press centers with thumb or spoon.
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Bake 8–10 min. Re-press centers if needed. Cool completely.
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For ganache: melt chocolate chips and cream together, stirring until smooth.
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Fill cookie centers with ganache. Garnish as desired.
Notes
Chill before baking for best shape. Use high-quality chocolate for ganache. Freeze unfilled cookies for up to 2 months.