These Holiday Chocolate Thumbprint Cookies are the perfect combination of sweet and delicious. The chocolate thumbprint in the center is a delightful surprise that makes each bite even better than the last. These are must-try cookies.
Table of Contents
- Bring these Chocolate Holiday Thumbprint cookies to your next party
- What is a Thumbprint Cookie?
- Important Ingredients You Will Need to Make Holiday Chocolate Thumbprint Cookies
- What is the filling in Chocolate Thumbprint Cookies?
- How to Make Holiday Chocolate Thumbprint Cookies
- How to Store Christmas Thumbprint Cookies?
- More Thumbprint Cookies:
- Get the Recipe
You’re going to love these chocolate thumbprint cookies! There is something about thumbprint Salted Caramel Thumbprint Cookies cookies during the holidays. They are so easy to make, and they taste amazing. Chocolate Thumbprint cookies are just too good not to share with everyone in your life who loves desserts as much as we do!
What is a Thumbprint Cookie?
Thumbprint cookies are a dessert the have an indentation in the middle of them. The center is normally filled with frosting, chocolate, or jam. They are a Christmas cookie favorite however, you can easily enjoy them all year long.
Important Ingredients You Will Need to Make Holiday Chocolate Thumbprint Cookies
- Dark Chocolate Hershey Powder- You want to use dark chocolate cocoa. The dark chocolate brings such an rich chocolate flavor to this cookie. It pairs so perfectly with the chocolate filling.
- Christmas Sprinkles- As with any Christmas cookie, the details are in the sprinkles. You can use whatever sprinkles you have on hand from basic red and green to jimmies to special shapes.
What is the filling in Chocolate Thumbprint Cookies?
The middle of this chocolate The middle of these thumbprint cookies is a chocolate ganache. The ganache is then topped with Christmas sprinkles.
How to Make Holiday Chocolate Thumbprint Cookies
Step 1- Wet Ingredients.
Set the oven to 350 degrees and use parchment paper to line two cookie sheets. Add the butter and sugar into a large bowl, and combine until light and fluffy. Add in the egg and vanilla and combine, until fully incorporated.
Step 2- 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.
Step 3- Forming the Cookies.
In a small bowl, add in 2 cups of sugar. Form the dough into tablespoon-sized cookie balls using a small ice cream scooper and roll with your hands.
Step 4- Coating in Sugar.
Place the cookie balls into the bowl of sugar, and toss until fully coated.
Step 5- Baking
Arrange onto the prepared cookie sheets and make an indent using a tablespoon in the middle of the cookie ball. Set the cookie sheets into the oven for 8 minutes. Set aside to cool thoroughly when done.
Step 1- Heating the Cream
Pour the heavy cream into a small pot and bring to a simmer.
Step 2- Melting the Chocolate.
In a heat-safe bowl, add in the chocolate chips, and pour the heated cream on top, and allow it to sit for a minute before mixing with a whisk until smooth. Let it sit for 5 minutes to cool.
Step 3- Filling the Cookies.
Pour the ganache into a piping bag and pour into the center of the cookies and top with sprinkles.
How to Store Christmas Thumbprint Cookies?
You can place the cookies into an airtight container for the best storage method. You can place these cookies into the fridge but storing them in the freezer, will extend the shelf life, greatly.
More Thumbprint Cookies:
Holiday Chocolate Thumbprint Cookies
- 1 C unsalted butter softened
- 1 C sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 C flour
- 1/2 C dark chocolate Hershey powder
- 1 1/2 tsp kosher salt
- 2 C sugar to roll the cookie dough in
- 1 C Christmas Sprinkles
- 1 C semi-sweet chocolate chips
- 1/2 C 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
- 1 disposable piping bag