Name: Chocolate Thumbprint Cookies with Ganache Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups (188 g) all-purpose flour, spooned and leveled; 1/2 cup (40 g) cocoa powder, Dutch process; 1/2 tsp salt; 1/2 tsp baking powder; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 1/2 tsp vanilla bean paste or extract; 1 cup (200 g) semi-sweet chocolate chips; 1/2 cup (120 ml) heavy whipping cream; Nonpareils for sprinkling on top, optional

Jump to Recipe· 4.8 from 149 reviews

If you’re a chocolate lover like me, you’re going to absolutely adore this Chocolate Thumbprint Cookies with Ganache Recipe. These cookies are perfectly rich and fudgy, with that classic thumbprint filled with silky, dreamy chocolate ganache. I still remember the first time I tried making them—they were a little messy at first, but once I nailed the technique, my family couldn’t stop asking for more. Stick around, and I’ll show you everything you need to make these irresistible treats that truly feel gourmet yet are surprisingly easy to bake at home.

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Why You’ll Love This Recipe

Decadently Chocolatey: The cocoa powder in the dough plus the rich ganache filling packs a double chocolate punch that’s pure bliss.
Soft yet Structured: These cookies hold their shape beautifully, but melt in your mouth with each bite.
Perfect for Gifting: Their pretty thumbprint design and ganache filling make them look fancy enough for holidays and celebrations.
Simple Enough for Beginners: Despite impressing your guests, the recipe is straightforward and forgiving—ideal even if baking cookies isn’t usually your thing!

The image shows about sixteen dark brown round cookies with slight dome shapes on a white wooden board. Each cookie has a deep center filled with shiny dark chocolate that reflects light, topped with small red, green, and white round sprinkles scattered evenly on top. To the right of the board, there is a white bowl filled with the same red, green, and white sprinkles. Part of another white plate with a few cookies and a red ribbon are visible on the left side. The surface under the board is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Thumbprint Cookies with Ganache, Chocolate cookie recipes, Festive chocolate treats, Easy homemade cookies, Fudgy chocolate desserts

Ingredients You’ll Need

Every ingredient here plays an important role: from the Dutch-process cocoa powder for that deep chocolate flavor to the egg yolks that keep the cookies rich and tender. I always recommend using good quality chocolate for the ganache, because that’s what really makes these cookies shine.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with dark Dutch process cocoa powder, a small white ceramic bowl containing white baking powder sprinkled lightly, two whole brown eggs with clean shells, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of granulated white sugar, a block of unsalted butter with a smooth surface, a small white ceramic bowl holding semi-sweet chocolate chips, a small white ceramic bowl filled with heavy whipping cream, and a small white ceramic bowl with colorful round nonpareil sprinkles, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Thumbprint Cookies with Ganache, Chocolate cookie recipes, Festive chocolate treats, Easy homemade cookies, Fudgy chocolate desserts

All-purpose flour: Make sure to measure this properly (spoiler: spoon into the cup rather than scooping) for the perfect texture.
Cocoa powder: I use Dutch process for its smooth, mellow flavor that blends beautifully with the ganache.
Salt: Just a pinch enhances the chocolate flavor and balances the sweetness.
Baking powder: Gives a little lift so the cookies aren’t too dense.
Unsalted butter: Softened to room temp for easy creaming – don’t skip softening or the texture can be off.
Light brown sugar: Adds moisture and a slight caramel note that deepens flavor.
Granulated sugar: Balances the brown sugar’s richness and helps create a tender crumb.
Egg yolks: They add richness and help make the cookies tender but structured.
Vanilla bean paste or extract: I always prefer paste—it adds tiny vanilla specks and a more intense flavor.
Semi-sweet chocolate chips: For the ganache filling—melts smoothly and has a nice bittersweet edge.
Heavy whipping cream: Heated and poured over chocolate to create that glossy, luscious ganache.
Nonpareils (optional): Sprinkles add a festive touch, especially for gifting or parties.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Chocolate Thumbprint Cookies with Ganache Recipe depending on the occasion or my mood. Feel free to make it your own, and you’ll discover new favorites too.

Nutty Twist: Adding finely chopped toasted hazelnuts or pistachios to the dough gives a wonderful crunch and depth—I tried this last holiday season, and it was a hit.
Different Ganache Flavors: Swap out semi-sweet chocolate for white or dark chocolate ganache, or melt in some espresso powder for a mocha kick.
Fruit Jam Filling: If you’re not a ganache fan, raspberry or cherry jam in the thumbprint works beautifully and brightens the cookie’s flavor.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour with no other changes; the texture remains tender and delicious.

How to Make Chocolate Thumbprint Cookies with Ganache Recipe

Step 1: Mix Your Dry and Wet Ingredients Separately

Start by whisking together the flour, cocoa powder, salt, and baking powder in a medium bowl. This ensures even distribution so your cookies bake evenly. In a large bowl, cream the softened butter with light brown and granulated sugars for a good two minutes until the mixture is pale and fluffy. This step is so important because it incorporates air—your cookies will turn out tender and light. Then beat in the egg yolks and vanilla paste for another 1-2 minutes until the mixture looks pale and creamy.

Step 2: Combine and Chill the Dough

Gently fold in the dry ingredients until just combined—don’t overmix here or you’ll develop the gluten and make the cookies tough. Next, scoop the dough into roughly 34 one-tablespoon balls. I like using a cookie scoop for this; it makes the portions uniform which helps everything bake evenly. Using a 1/4 teaspoon, press into the center of each ball to create a thumbprint indent. Trust me, this chilling step is key: pop your entire baking sheet into the fridge for at least an hour. I discovered this cool down really prevents the cookies from spreading too much while baking and keeps those gorgeous thumbprint wells intact.

Step 3: Bake Your Cookies (and Perfect Those Indents)

Preheat your oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on parchment-lined baking sheets. Bake for 9-11 minutes—I find 10 minutes hits the sweet spot for soft yet set cookies. While they’re still warm but not hot, gently press down again with the 1/4 tsp to redefine the indents if they’ve puffed up. One clever trick I learned is to use a similarly sized circular cookie cutter or biscuit cutter to go around each cookie in a smooth circular motion right after baking—this shapes them perfectly and shrinks them just slightly to that classic thumbprint size.

Step 4: Make the Ganache and Assemble

While the cookies cool completely on a rack, prepare the ganache by placing your semi-sweet chocolate chips in a small bowl. Heat heavy cream until it’s just about boiling—either in a microwave or gently on your stove. Pour the hot cream over the chocolate chips and let it sit for a minute before stirring until smooth and glossy. Fill each cookie’s thumbprint with about a teaspoon of this luscious ganache—feel free to add a little more if yours are generous in size. If you want, sprinkle the tops with nonpareils right away; they stick nicely to the warm ganache. Then chill the filled cookies for 10-15 minutes to set the ganache firmly.

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Pro Tips for Making Chocolate Thumbprint Cookies with Ganache Recipe

Proper Flour Measurement: I can’t stress this enough—spoon your flour into the measuring cup and level it off instead of scooping to avoid dense cookies.
Chill the Dough Well: Chilling your dough for at least an hour keeps the cookies from spreading too thin and preserves those lovely thumbprints.
Perfect Indents After Baking: Pressing the indents again and gently shaping with a cookie cutter right out of the oven saves the day if your wells puff up.
Use Room Temp Egg Yolks: If your yolks are too cold, your dough won’t cream properly, so let them sit out for a bit before mixing.

How to Serve Chocolate Thumbprint Cookies with Ganache Recipe

Chocolate Thumbprint Cookies with Ganache Recipe - Serving

Garnishes

I usually keep it simple with colorful nonpareils because they brighten the cookies and add a fun crunch—but I’ve also used a light dusting of powdered sugar or a sprinkle of flaky sea salt for a grown-up twist that enhances the chocolate flavor beautifully.

Side Dishes

These cookies pair beautifully with a cup of strong coffee or a glass of cold milk—especially when you want a cozy afternoon treat. For a party, I like serving them alongside fresh berries or a light citrus sorbet, which cuts through the richness deliciously.

Creative Ways to Present

I’ve wrapped batches in cellophane with colorful ribbons as holiday gifts, arranged them beautifully on tiered cake stands at brunch, and even packaged them in cute cookie tins for birthdays. Adding a few sprigs of fresh mint or edible flowers around the platter really ups the wow factor—try it next time, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the fridge for up to three days. The ganache stays firm, and the cookies maintain their soft texture. Just keep them separated with parchment paper so they don’t stick together.

Freezing

You can freeze these cookies with or without the ganache filling. For the best results, freeze the plain thumbprint cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag. When ready to serve, thaw and add freshly made ganache—it tastes just as amazing as when fresh! I’ve found this method preserves that perfect texture while saving you prep time.

Reheating

If you want the ganache a little melty, gently warm the cookies for 10-15 seconds in the microwave. Otherwise, serve cold from the fridge for that classic fudgy bite. Avoid reheating for too long or the cookie can dry out.

FAQs

Can I use regular cocoa powder instead of Dutch-process in this recipe?

Yes, you can use natural cocoa powder, but Dutch-process gives a smoother, less acidic flavor that complements the chocolate ganache better. If you use natural cocoa, expect a slightly tangier taste and a different texture, but it will still be delicious!
How long should I chill the dough before baking?

I strongly recommend chilling the dough for at least one hour. This helps the cookies hold their shape during baking and keeps the indents from disappearing. If you’re short on time, 30 minutes is better than nothing, but an hour or overnight is ideal.
What is the best way to reheat these ganache-filled cookies?

Pop them in the microwave for about 10-15 seconds if you want the ganache slightly melty. Otherwise, enjoy them chilled for that luscious, fudgy texture. Just be careful not to melt them too long or the cookies could get dry.
Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend with xanthan gum if your blend doesn’t already contain it. The cookies will stay tender and scrumptious just the same.
Is it better to use vanilla extract or vanilla bean paste?

I personally prefer vanilla bean paste because it gives both flavor and those lovely little vanilla specks that make the cookies look extra special. However, pure vanilla extract works well too and won’t affect the taste too much if that’s what you have on hand.

Final Thoughts

Honestly, this Chocolate Thumbprint Cookies with Ganache Recipe became one of my all-time favorites because it hits all the right notes—rich, tender, and just elegant enough to impress. It’s one of those recipes I love sharing with friends because it feels special without needing any fancy ingredients or complicated steps. Give it a try! Once you make them, trust me, your cookie game is going to level up big time.