Chocolate Thumbprint Cookies
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Posted: 11/18/24
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These semi-homemade Chocolate Thumbprint Cookies are so easy to make using a sugar cookie mix as the base. Then fill the middle with a homemade chocolate ganache. They look so impressive on your cookie trays, but are easy to make.
These chocolate thumbprint cookies are mouthwateringly good. Double chocolate goodness in a classic cookie form — something I’ll never ever turn down! This simple recipe is a perfect cookie for bake sales, cookie swaps for Christmas cookies and any other place where you need a good shareable treat.
I love how thumbprint cookies hold a delicious gooey center. It’s the best part about them! I’ve got tons of different flavors for this classic cookie, like red velvet thumbprint cookies and these double chocolate cookies. I mean, who wouldn’t want a soft cookie with a gooey ganache center? Chocolate lovers will enjoy every bite of these cookies!
Why You’ll Love these Chocolate Thumbprint Cookies
- Make two dozen double chocolate thumbprint cookies in under a half hour. If you need a last minute dessert, then this is the recipe for you!
- Easily double or triple this recipe to make loads of cookies. It’s a great cookie to serve to parties and groups, so you can make as many as you need.
- This is an easy cookie since it’s made from boxed sugar cookie mix. Cookies from scratch are wonderful, but sometimes an easy recipe is all that’s needed. And this recipe spruces up box mix and makes it just perfect!
Ingredients for this Chocolate Thumbprint Cookies Recipe
- Granulated white sugar – Roll the chocolate sugar cookies in granulated sugar to add extra sweetness and a nice little coating.
- Heavy cream – Make a chocolate ganache with milk chocolate chips and heavy cream.
- Dutch process cocoa powder – Turn the sugar cookie mix chocolate with some dutch process cocoa powder. You can use regular cocoa powder if that’s all you have on hand, but the dutch process cocoa really does make a difference!
- Sugar cookie mix – This is the easy button for the best chocolate thumbprint cookies.
- Milk chocolate chips – Create the yummiest chocolate ganache by melting some milk chocolate chips. You can also use semi-sweet chocolate or dark chocolate if you prefer.
- Butter – Allow the butter to soften before mixing it into the cookie dough.
- Egg – For ease of mixing, allow the egg to come to room temperature before adding it to the dry ingredients.
Helpful Tools
How to Make Chocolate Thumbprint Cookies
Preheat your oven to 350 degrees Fahrenheit and then line two baking sheets with parchment paper or silicone mats.
Combine the sugar cookie mix and cocoa powder in a large mixing bowl. Then using a hand mixer or stand mixer, cream the butter, egg, and heavy cream into the dry ingredients.
Pour white sugar into a shallow bowl and use a cookie scoop to scoop out the cookie dough. Roll the cookie dough balls in the sugar and place them on the prepared baked sheets 1 ½ inches apart.
Bake the cookie, one sheet at a time, for 10-14 minutes, until the cracked all over the edges are set.
Remove the cookies from the oven and allow them to cool on the pan for 3 minutes. Then indent the center of each cookie with a rounded tablespoon or your thumb and then transfer to a wire rack.
Next, make the ganache! Place the chocolate chip in a heat safe bowl and then heat the heavy cream in the microwave until steaming.
Pour the hot heavy cream over the chocolate chips and let it sit for 5 minutes. Once melted, whisk the two together until the ganache is thick and smooth.
Add one teaspoon of ganache to the center of each cookie and allow it to set.
Once the ganache has set, serve or store for later!
How to Store Chocolate Thumbprint Cookies
Place leftover cookies into an airtight container or ziptop plastic bag and store at room temperature for up to 5 days. Leftover cookies can be frozen too. Just transfer them to an airtight container or freezer safe bag and store in the freezer for up to 3 months.
Why are my thumbprint cookies spreading so much?
Cookies spread more when the butter is not properly mixed with the sugar. If you under-mix the butter there won’t be enough air pockets for the cookies to hold their shape. However, if you over-mix the cookies they will spread too much. So, it’s important to mix the butter and sugar together perfectly. It should only take 2 to 3 minutes with your mixer on medium speed.
What is the difference with dutch process cocoa?
Dutch process cocoa is processed specifically to reduce the acidity of the cocoa. This results in a more rich and dark flavor, which makes a world of difference in baked goods. While you can use regular cocoa in this recipe, the cookies will be more rich and chocolatey with dutch process.
Pro Tips for the Best Chocolate Thumbprint Cookies Recipe
- Feel free to use your favorite sugar cookie recipe as the mix instead of a box mix!
- Don’t press too hard when making indentions in the cookies. If you press with too much pressure, the cookies may break.
- Use a cookie scoop so that all of the cookies are an even size. They’ll bake evenly and won’t have a doughy center.
This fudgey cookie recipe is sugary sweet and loaded with chocolatey goodness!
More Cookie Recipes You’ll Love!
- Make Turtle Cookie Cups when you want a rich and unique shareable dessert.
- If you love the candy Twix, then you’re going to drool over the Twix Cookies!
- Lofthouse Cookies don’t have to just be store-bought. You can make them in your own kitchen with this recipe!
- Keep the oven off with these No Bake Cookies. A simple treat that doesn’t require baking at all!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chocolate Thumbprint Cookies
Quick and easy Chocolate Thumbprint Cookies use a sugar cookie mix as the base and are filled with homemade chocolate ganache.
cookies
Ingredients
Cookies:
- 17.5 ounces sugar cookie mix (1 bag)
- ½ cup dutch process cocoa powder
- ½ cup salted butter softened, (1 stick)
- 1 large egg room temperature
- 2 Tablespoons heavy cream
- ¼ cup granulated white sugar
Ganache:
- ¾ cup milk chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the sugar cookie mix and cocoa powder until combined.
- Using a hand or stand mixer, beat in the softened salted butter, large egg and heavy cream until smooth and combined.
- Pour the granulated white sugar into a shallow bowl and then use a 1 ½ Tablespoon cookie scoop to scoop out cookie dough and roll it into a ball.
- Roll each ball in the sugar to coat the dough and then place on the prepared baking sheets, about 1 ½ inches apart.
- Bake the cookies, one sheet at a time, for 10-14 minutes or until cracked all over and set on the edges.
- Remove from the oven and allow to cool for 3 minutes and then indent the center of each cookie with a rounded teaspoon and remove to a cooling rack.
- Make the ganache by placing the chocolate chips in a heat safe bowl and heating the heavy cream in the microwave or stove top just until steaming. Do not boil and be sure to stir frequently.
- Pour the hot cream over the chocolate chips and let sit for 5 minutes.
- Whisk together the chocolate chips and cream until thick and smooth and then place about 1 teaspoon of ganache in the center of each prepared cookie.
- Allow the cookies and ganache to cool completely and then serve. Store any leftovers in an airtight container.
Tips
Place leftover cookies into an airtight container or ziptop plastic bag and store at room temperature for up to 5 days. Leftover cookies can be frozen too. Just transfer them to an airtight container or freezer safe bag and store in the freezer for up to 3 months.
Nutrition Information
Serving: 1cookie, Calories: 174kcal (9%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg (8%), Sodium: 98mg (4%), Potassium: 35mg (1%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 208IU (4%), Vitamin C: 0.1mg, Calcium: 14mg (1%), Iron: 0.4mg (2%)
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