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chocolate thumbprint cookies on brown parchment paper

Chocolate Thumbprint Cookies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 28
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These chocolate thumbprint cookies are made with a shortbread-like vanilla cookie base, and a smooth chocolate ganache filling. They’re great for the holidays and more!



  • 1 cup (224g) unsalted butter, room temperature 
  • 1/2 cup (104g) sugar (plus 34 tbsp for rolling) 
  • 2 large egg yolks 
  • 1 teaspoon vanilla extract 
  • 2 cups (260g) all purpose flour (measured accurately)
  • 1/4 teaspoon salt 

Chocolate Filling

  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  3. Add the egg yolks one at a time and mix until well combined after each.
  4. Add the vanilla extract and mix until well combined.
  5. Add the flour and salt and mix until the dough is just well combined. Do not over mix. 
  6. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
  7. Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking. 
  8. Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don’t want to over bake them and have dry cookies. 
  9. Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.
  10. While the cookies cool, make the chocolate filling. Add the semi-sweet chocolate to a medium sized bowl and set aside. Heat the heavy cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then whisk until well combined and smooth.
  11. Add the vanilla extract and stir to combine. Let the chocolate filling cool for about 10 minutes.
  12. Spoon the chocolate filling into the cookies and allow them to cool completely.


  • To store. I recommend keeping these cookies in an airtight container in the fridge. Serve them at room temperature. They will stay good for up to a week.
  • To freeze. If you don’t want to mess up the tops of the cookies, I recommend flash freezing them for about an hour, then you can stack them between sheets of parchment paper in an airtight container or in a ziplock bag. They should be fine frozen for up to 3 months.


  • Serving Size: 1 cookie
  • Calories: 157
  • Sugar: 8.3 g
  • Sodium: 64.6 mg
  • Fat: 10.1 g
  • Carbohydrates: 15.7 g
  • Protein: 1.8 g
  • Cholesterol: 33 mg