Name: Chocolate Thumbprint Cookies
Prep time: 15 min
Cook time: PT-489400H51M5S
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ½ cup granulated sugar; 1 large egg yolk; 1 tsp vanilla extract; 2 cups all-purpose flour; ¼ tsp salt; ¾ cup chocolate chips or chopped semi-sweet chocolate; 3 tbsp heavy cream

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Chocolate Thumbprint Cookies are soft, buttery cookies filled with rich, melted chocolate. I roll the dough into balls, press the centers, and bake them until golden, then finish them off with a smooth chocolate center that’s pure indulgence.

Why You’ll Love This Recipe

I love how these cookies combine a classic buttery base with a gooey chocolate center. They’re easy to make, freezer-friendly, and perfect for gifting or holiday dessert trays. Plus, the thumbprint in the center makes them a nostalgic favorite I always come back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Salt
Chocolate chips or chopped chocolate
Heavy cream

Directions

I cream together the butter and sugar until light and fluffy.
I mix in the egg yolk and vanilla extract.
I add flour and salt, stirring just until a dough forms.
I roll the dough into balls and place them on a lined baking sheet.
I press the center of each ball with my thumb or a spoon to create a well.
I bake at 350°F (175°C) for 10–12 minutes until lightly golden.
While the cookies cool, I melt chocolate and cream together to make the ganache.
I spoon the ganache into the center of each cookie and let them set before serving.

Servings and Timing

This recipe makes about 20–24 cookies and takes around 35 minutes total, including baking and filling time.

Variations

I sometimes roll the dough balls in sugar or crushed nuts for texture.
I add a pinch of sea salt on top of the chocolate for a sweet-salty finish.
I’ve made them with white chocolate ganache and even peanut butter centers.
For a festive twist, I top the ganache with crushed peppermint or sprinkles.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. I let them come to room temperature before serving—no reheating needed.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days or freeze it for longer. I let it soften slightly before shaping and baking.

How do I keep the thumbprint from puffing up during baking?

I press the center again lightly as soon as they come out of the oven to maintain the well shape.

Can I use store-bought chocolate spread?

Absolutely. I’ve used Nutella or other chocolate hazelnut spreads in a pinch with great results.

Why is my dough too crumbly?

I make sure the butter is soft enough and avoid over-mixing the flour. A splash of milk can help bring crumbly dough together.

Can I double this recipe?

Yes, I often double it for holiday baking. The dough scales up well and can be prepped ahead.

Conclusion

Chocolate Thumbprint Cookies are a rich, buttery treat I love to bake year after year. The combination of tender cookie and silky chocolate filling never gets old, and they’re just as fun to make as they are to eat.