Description
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!
Ingredients
Cookies
- 1 cup (224g) unsalted butter, room temperature
- 1/2 cup (104g) sugar (plus 3–4 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
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- Add the egg yolks one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the flour and salt and mix until the dough is just well combined. Do not over mix.
- 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.
- 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.
- 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.
- Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.
- 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.
- Add the vanilla extract and stir to combine. Let the chocolate filling cool for about 10 minutes.
- Spoon the chocolate filling into the cookies and allow them to cool completely.
Notes
- 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.
Nutrition
- 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
