Chocolate Thumbprint Cookies bring back the joy of old-fashioned holiday baking. These soft chocolate cookies are filled with rich, silky chocolate ganache and topped with red, green, and white sprinkles, so they look as good as they taste. If you love chocolate at Christmas, you will also enjoy these Easy Homemade Chocolate Truffles.
The dough comes together in one bowl with simple pantry ingredients. You roll it into small balls, press a deep thumbprint into each one, bake, and fill the centers with warm chocolate ganache. They are a lovely addition to any Christmas cookie platter.
Why You’ll Make This Again
- Rich chocolate flavor: Cocoa in the dough and ganache in the center make every bite chocolatey.
- Simple pantry ingredients: Flour, cocoa, butter, sugar, an egg yolk, and chocolate chips.
- Ready in 32 minutes: Twenty minutes of prep and 12 minutes in the oven.
- Festive and pretty: Red, green, and white sprinkles give them a holiday look.
- Makes 24: Plenty for a cookie platter, a party, or gift tins.
How This Comes Together
You cream the butter with both sugars, mix in the egg yolk and vanilla, then stir in the flour, cocoa powder, and salt until a soft chocolate dough forms. After rolling 1-inch balls and pressing a thumbprint into each, the cookies bake for 10 to 12 minutes, until set but still soft. Once they cool, a quick ganache of steaming cream poured over chocolate chips goes into the wells, and the sprinkles go on top.
What You’ll Need
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Red, green, and white Christmas sprinkles
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Serves: 24 cookies
Estimated Nutrition: Approximately 190 calories and 2 g protein per cookie.
Step-by-Step Directions
Step 1: Preheat and Prep
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Step 3: Add the Egg Yolk and Vanilla
Add the egg yolk and vanilla extract. Mix until well combined.
Step 4: Add the Dry Ingredients
Add the flour, cocoa powder, and salt. Mix until a soft chocolate dough forms.
Step 5: Roll the Dough
Roll the dough into 1-inch balls and arrange them on the prepared baking sheet.
Step 6: Make the Thumbprints
Press your thumb into the center of each dough ball to create a deep well.
Step 7: Bake the Cookies
Bake for 10–12 minutes, until the cookies are set but still soft.
Step 8: Reshape and Cool
Gently reshape the centers while the cookies are warm if needed. Allow them to cool completely.
Step 9: Heat the Cream
Heat the heavy cream until steaming. Pour it over the chocolate chips and let sit for 2 minutes.
Step 10: Make the Ganache
Stir until the chocolate ganache is smooth, silky, and glossy.
Step 11: Fill the Cookies
Spoon the ganache into the center of each cooled cookie.
Step 12: Add the Sprinkles
Decorate with red, green, and white Christmas sprinkles. Allow the ganache to set before serving.
How to Serve It
Arrange the cookies on a platter with other holiday favorites, such as Cranberry Pistachio Refrigerator Cookies and Homemade Butter Cookies. Serve them at room temperature once the ganache has set, with a glass of cold milk or a cup of hot chocolate.
Leftovers & Storage
- Room temperature: Store in an airtight container for up to 3 days, once the ganache has fully set. Separate layers with parchment paper.
- Refrigerator: Keep in an airtight container for up to 1 week. Let them sit at room temperature for a few minutes before serving.
- Freezer: Freeze the baked cookies in an airtight container for up to 2 months. For the best look, add the ganache and sprinkles after thawing.
Make It Even Better: Pro Tips
- Cream until fluffy: Beat the butter and sugars until light and fluffy for a tender cookie.
- Make a deep well: Press firmly with your thumb so the ganache has room to sit.
- Reshape while warm: If the centers puff up in the oven, gently press them again while the cookies are warm.
- Cool completely: Fill only cooled cookies so the ganache stays glossy.
- Let the ganache set: Give it time before stacking or serving.
Easy Ways to Change It Up
- Different sprinkles: Use any colors to match the season or the party.
- Peppermint touch: Top the ganache with a little crushed peppermint candy.
- White chocolate ganache: Use white chocolate chips for a sweeter, contrasting filling.
Quick Questions
Why press the cookies twice?
Pressing the thumbprint before baking makes the well. If the centers puff up while baking, gently reshape them while the cookies are still warm.
How do I make smooth ganache?
Heat the cream until it is steaming, pour it over the chocolate chips, and let it sit for 2 minutes. Then stir until it is smooth, silky, and glossy.
Can I fill the cookies while they are warm?
No. Let the cookies cool completely before adding the ganache so it stays glossy and holds in the center.
How many cookies does this make?
The recipe makes 24 cookies when you roll the dough into 1-inch balls.
Can I use other sprinkles?
Yes. Red, green, and white sprinkles are festive for Christmas, but any sprinkles work.
A Sweet Little Holiday Tradition
These Chocolate Thumbprint Cookies are cozy, cheerful, and fun to bake with family. Press a few thumbprints, fill them with ganache, and watch the cookie platter fill up.
I hope they bring a little holiday sweetness to your kitchen this year.
— Ava
Chocolate Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg yolk and vanilla extract. Mix until well combined.
- Add the flour, cocoa powder, and salt. Mix until a soft chocolate dough forms.
- Roll the dough into 1-inch balls and arrange them on the prepared baking sheet.
- Press your thumb into the center of each dough ball to create a deep well.
- Bake for 10–12 minutes, until the cookies are set but still soft.
- Gently reshape the centers while the cookies are warm if needed. Allow them to cool completely.
- Heat the heavy cream until steaming. Pour it over the chocolate chips and let sit for 2 minutes.
- Stir until the chocolate ganache is smooth, silky, and glossy.
- Spoon the ganache into the center of each cooled cookie.
- Decorate with red, green, and white Christmas sprinkles. Allow the ganache to set before serving.
Notes
- Press a deep well into each dough ball with your thumb so there is room for the ganache.
- Bake until the cookies are set but still soft, then gently reshape the centers while warm if needed.
- Cool the cookies completely before filling them with ganache.
- Let the ganache set before stacking or serving.
