Holiday season calls for delicious treats, and these Chocolate Thumbprint Cookies are the perfect answer to your sweet cravings. The combination of dark chocolate, a soft cookie base, and a rich chocolate ganache center makes these cookies an absolute delight. Not to mention, they are incredibly easy to make and are bound to be the star of your Christmas party.
Chocolate Christmas Thumbprint Cookies
These Holiday Chocolate Thumbprint Cookies are more than just desserts; they are moments of joy and sweetness captured in each bite. These cookies will bring smiles and happiness, whether you’re sharing them at a holiday gathering or enjoying them on a quiet evening.
What is a Thumbprint Cookie?
Thumbprint cookies, a beloved dessert, have a central indent filled with various delights like frosting, chocolate, or jam. While traditionally associated with Christmas, these delectable treats are so good that people enjoy them all year round.
What You’ll Need
- The Cookie: The cookie base is a typical thumbprint cookie made with unsalted butter, sugar, egg, pure vanilla extract, all purpose flour, dark chocolate Hershey cocoa powder, kosher salt, and the dough is rolled in sugar to roll the cookie dough in.
- Chocolate Ganache: The chocolate ganache, used as the filling in the cookies, is made using heavy whipping cream and semi-sweet chocolate chips.
- Christmas Sprinkles: The cookies are decorated with beautiful Christmas sprinkles. You can use whatever kind you like or just leave them off to enjoy any time of year!
TIPS: Add powdered milk or added salt over the top, or an extra teaspoon vanilla extract.
What’s The Best Filling?
The middle of this chocolate The middle of these thumbprint cookies is a chocolate ganache. The ganache is then topped with Christmas sprinkles. Allow the cookies to cool on the rack before serving.
How to Make Chocolate Thumbprint Cookies:
- Combine the Wet Ingredients: After prepping the cookie sheets with parchment paper, cream the butter and sugar in a large butter until fluffy, using a hand mixer or stand mixer. Add the eggs and vanilla until combined and fluffy.
- Dry Ingredients: Add the flour, cocoa powder, and salt into a medium bowl in combine using a whisk. Slowly combine the wet and dry ingredients.
- Forming the Cookies: Form the dough into tablespoon-sized cookie balls. Place the cookie balls into a bowl of sugar, and toss until fully coated. Place on the baking sheet.
- Bake the Cookies: Make an thumb sized indent using a tablespoon in the middle of the cookie ball. Set the cookie sheets in the oven for 8 minutes. Set aside to cool thoroughly when done.
- Make the ganache: Heat the cream in a small saucepan. Place the chocolate chips in a bowl. Pour the heavy cream over top and let it sit for a minute. Stir until smooth. Let it sit for 5 minutes.
- Fill the Cookies: Pour the ganache into a piping bag. Then, pipe the mixture into the center of the cookies and top with sprinkles.
How to Store Double Chocolate Thumbprint Cookies?
Place the cookies into an airtight container, at room temperature, for the best storage method. To freeze, place these cookies into the fridge but storing them in the freezer, will extend the shelf life.
More Christmas Cookies:
- Gingerbread Thumbprint Cookies
- Strawberry Thumbprint Cookies
- Shortbread Thumbprint Cookies
- Lemon Thumbprint Cookies
- Pumpkin Thumbprint Cookies (Cheesecake Filling)
Chocolate Thumbprint Cookies
- 1 Cup semi-sweet chocolate chips
- 1/2 Cup heavy whipping cream
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Using a large bowl, beat together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla until combined.
- In a medium bowl, whisk together the flour, cocoa powder, and kosher salt.
- Gradually beat in the dry ingredients until combined.
- Pour the 2 C sugar into a small bowl.
- Using a small ice cream scooper, scoop the cookie dough into your hand and roll into a ball.
- Roll the cookie dough ball in the sugar.
- Place onto the cookie sheet and use a tablespoon to make an indent into the center of the cookie dough ball.
- Place into the oven and bake for 8 minutes.
- Allow cooling completely.
- Using a small pot, bring the heavy whipping cream to a simmer.
- Pour over the chocolate chips into a heatproof bowl.
- Allow sitting for a minute before whisking until smooth.
- Allow the ganache to sit to cool for 5 minutes.
- Spoon into the piping bag.
- Fill in the center of the cookie with the ganache.
- Sprinkle some Christmas sprinkles on top.
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- 1 disposable piping bag