Chocolate Thumbprint Cookies – Buttery, Fudgy, and Perfect for Sharing
ender chocolate cookies with a buttery crumb and rich ganache center — a festive favorite perfect for holidays and homemade gifts.
- Prep Time: 20 minutes
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies 1x
Ingredients
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1 cup unsalted butter, room temperature
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½ cup granulated sugar
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1 large egg yolk
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1 tsp vanilla extract
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1 ¼ cups all-purpose flour
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½ cup unsweetened Dutch-process cocoa powder
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¼ tsp salt
Ganache Filling:
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½ cup heavy cream
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4 oz semi-sweet or bittersweet chocolate, finely chopped
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1 tbsp butter (optional)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheet with parchment.
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Cream butter and sugar until light and fluffy.
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Add egg yolk and vanilla. Mix well.
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In separate bowl, whisk flour, cocoa powder, and salt. Gradually mix into butter mixture.
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Roll dough into 1-inch balls and place on baking sheet. Press center with thumb or teaspoon.
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Bake 10–12 minutes. Let cool fully on rack.
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For ganache: heat cream until simmering. Pour over chocolate. Let sit 1 min, stir until smooth.
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Spoon ganache into cookie centers. Let set before serving.
Notes
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Chill dough 30 min for neater shaping.
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Add espresso powder or flavor extracts for variation.
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Store in airtight container 4 days, or freeze unfilled.