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Learn how to make soft, buttery chocolate thumbprint cookies filled with silky homemade ganache. This easy thumbprint cookie recipe is perfect for holiday baking, gifting, and cookie swaps.

Chocolate Thumbprint Cookies

Soft, buttery thumbprint cookies filled with rich homemade chocolate ganache. These cozy little treats are perfect for holiday baking, gifting, or sneaking straight off the cooling rack
Serving Size 2 Dozen

Ingredients

Cookie Dough

  • 1 cup salted butter softened
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2¼ cups all-purpose flour

Chocolate Ganache Filling

  • 1 cup semisweet chocolate chips
  • ¼ cup heavy cream
  • ½ Tbsp butter
  • 1 tsp vanilla extract
  • Optional: 1 tsp bourbon adds beautiful depth!

Instructions

Make the cookies

  • Cream the butter. Using an electric mixer, beat the butter until light and creamy.
  • Add the sugars
  • Mix in the granulated sugar and brown sugar. Beat until fluffy—about 30 seconds.
  • Beat in the egg yolk and vanilla extract, scraping down the bowl so everything incorporates well.
  • Add the dry ingredients
  • Add the flour gradually (about ½ cup at a time).
  • Halfway through mixing, sprinkle in the salt.
  • Mix just until the dough comes together.

Shape the cookies

  • Roll dough into 1-inch balls and place them on a parchment lined cookie sheet.
  • Press your thumb gently into the center of each to create a well.

Chill the dough

  • Freeze the shaped dough for at least 30 minutes. This helps them hold their shape and prevents spreading while baking.

Preheat Oven

  • Set oven to 375°F (190°C).

Bake

  • Place cookies 1½ inches apart and bake for 12 minutes.
  • If the centers puff slightly, use a rounded teaspoon to gently re-indent them while still warm.
  • Let cookies cool completely while you prepare the ganache.

Make the Chocolate Ganache

  • Heat the ingredients: In a small saucepan, combine the chocolate chips, heavy cream, and butter over medium heat.
  • Stir until the mixture melts completely and becomes smooth.
  • Remove from heat and stir in vanilla extract—and bourbon for extra richness.
  • Allow ganache to rest and cool for about 10 minutes. It will thicken slightly.
  • Fill the cookies
  • Spoon warm ganache into the indents of each cooled cookie.
  • The ganache will firm up at room temperature in about an hour, or 30 minutes in the fridge.
  • Tip: These cookies taste best at room temperature—soft, buttery, and absolutely delicious.