Ganache-Filled Chocolate Thumbprint Cookies🍰 Dessert
These delightful thumbprint treats provide the perfect solution when chocolate cravings strike and you need something simple to prepare. The combination of tender, deeply flavored chocolate cookies paired with a luxuriously creamy ganache filling creates an irresistible indulgence.
By Marcus Rivera, Kitchen Tips Editor
There is something deeply satisfying about pulling a tray of freshly baked cookies from the oven, and this recipe delivers exactly that kind of moment. Ganache-Filled Chocolate Thumbprint Cookies strikes the perfect balance between indulgent flavor and approachable technique, making it an ideal choice for both casual afternoon baking and special occasions alike.
Bring your butter and eggs to room temperature before you start. Cold ingredients do not emulsify properly and can result in a lumpy batter that bakes unevenly.
Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.
Ingredients
For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
For the Ganache Filling
- 4 oz semisweet chocolate
- 1/2 cup whipping cream
- Freeze dried raspberries, optional
Nutrition (Per 24 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
Make the Cookie Dough
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl mix butter with sugar until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
- Gradually incorporate flour mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Bake the Cookies
- Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
- Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Use your thumb or ½ tsp to make an indentation into the center of each cookie.
- Bake for 9-10 minutes. While still warm press the center of the cookies as much as needed.
- Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
Prepare the Ganache and Assemble
- While they cool, prepare the chocolate ganache. Place the chocolate and cream into a heatproof bowl and melt over bain-marie.
- Fill the cookies with chocolate ganache and sprinkle some freeze dried raspberries.
- Let the cookies set slightly before serving. Enjoy!
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