Chocolate-Filled Holiday Cookie Gems
These irresistible chocolate thumbprint cookies combine the perfect balance of buttery shortbread with rich chocolate centers. The tender cookie base has a melt-in-your-mouth texture that pairs beautifully with the smooth chocolate filling. Perfect for holiday cookie exchanges or special occasions, these treats feature a classic thumbprint design filled with premium chocolate that creates an eye-catching presentation. The contrast between the light cookie exterior and dark chocolate center makes these cookies both visually stunning and incredibly tasty.
Ingredients
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled, see notes
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1/2 tsp vanilla bean paste or extract
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- nonpareils for sprinkling on top, optional
Instructions
Preparing the Cookie Dough
- Line two baking sheets with parchment paper and set aside
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder
- Using an electric mixer, cream butter with brown and white sugars for 2 minutes until fluffy
- Beat in egg yolks and vanilla extract until mixture becomes pale and airy (1-2 minutes)
- Gradually mix in dry ingredients until just combined
- Portion dough into 34 equal balls (approximately 1 tablespoon each)
- Create an indent in each ball using a ¼ teaspoon measure
- Chill indented dough balls for at least 1 hour
Baking Process
- Preheat oven to 350°F (175°C)
- Arrange chilled dough balls 1½ inches apart on prepared baking sheets
- Bake for 9-11 minutes until set
- While still warm, reinforce indentations with ¼ teaspoon if needed
- Optional: Use a circular cookie cutter to reshape cookies while warm
- Let cookies rest on baking sheet for 5 minutes before transferring to cooling rack
Chocolate Ganache Filling
- Place chocolate chips in a heat-safe bowl
- Heat heavy cream until just before boiling
- Pour hot cream over chocolate and let stand 1 minute
- Stir until smooth and completely combined
Final Assembly
- Fill each cookie indent with approximately 1 teaspoon of ganache
- Add festive sprinkles if desired
- Refrigerate 10-15 minutes to set ganache
- Store in an airtight container for up to three days
Notes
Recipe Notes
- Allow butter to soften at room temperature for 1 hour before beginning
- Chilling the dough prevents cookies from spreading too much
- Don't skip rolling in powdered sugar - it creates a beautiful finish
- Store in an airtight container for up to 5 days
Nutrition Information:
Yield:
34Serving Size:
1Amount Per Serving: Calories: 43Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 45mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
Nutrition calculation may be inaccurate.
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