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Fudgy Chocolate Thumbprint Cookies

Rich, chewy chocolate fudge cookies with a deep indent, filled with a thick, gooey two-ingredient chocolate ganache and topped with holiday sprinkles.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling & Setting Time 1 minute
Total Time 42 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 1 cup unsalted butter softened (2 sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 0.25 cup granulated sugar for rolling
For the Chocolate Ganache Filling
  • 4 oz semi-sweet chocolate chips or 2/3 cup
  • 0.5 cup heavy cream
  • 0.5 tsp vanilla extract optional
  • Holiday sprinkles for decorating

Equipment

  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl.
  3. In a large bowl, cream softened butter and 1 cup sugar until light and fluffy (3-4 minutes).
  4. Beat in the egg and vanilla. On low speed, slowly add the dry mixture until just combined.
  5. Scoop (1 tbsp) and roll dough into balls. Roll in the 1/4 cup of sugar.
  6. Place on baking sheets. Use the back of a 1/2 tsp to press a deep indent in the center of each.
  7. Bake for 10-12 minutes. Immediately re-press the indents with the measuring spoon.
  8. Let cookies cool completely on a wire rack.
  9. Make the ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering.
  10. Pour hot cream over chocolate. Let sit for 5 minutes. Add vanilla, then whisk from the center out until smooth and thick.
  11. Let ganache cool and thicken at room temperature for 20-30 minutes.
  12. Spoon the thick, gooey ganache into the indents of the cool cookies. Top with sprinkles immediately.
  13. Let set for 1 hour at room temperature or 20 minutes in the fridge.

Notes

Re-pressing the indents immediately after baking is the most important step! This ensures there is plenty of room for the thick, viscous ganache filling.