Hot Cocoa Thumbprint Cookies with Rich Chocolate Filling
Tender, buttery chocolate cookies with a rich ganache center. Inspired by In Bloom Bakery’s elegant, chocolate-forward twist on the classic thumbprint.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 20–22 cookies 1x
Ingredients
Cookie Dough:
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1/2 cup unsalted butter, softened
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1/3 cup powdered sugar
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1 tsp vanilla extract
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1 cup all-purpose flour
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1/3 cup Dutch-processed cocoa powder
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1/4 tsp salt
Ganache Filling:
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2.5 oz dark chocolate (60–70%), chopped
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1/3 cup heavy cream
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1 tsp butter (optional)
Instructions
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Cream butter and powdered sugar until smooth. Mix in vanilla.
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In another bowl, whisk flour, cocoa powder, and salt. Gradually mix into wet ingredients until dough forms.
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Chill dough for 30–45 minutes.
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Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on lined baking sheet.
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Press thumb or spoon into center to create indent.
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Bake for 10–12 minutes. Repress indentations if needed. Cool completely.
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For ganache, heat cream and pour over chocolate. Let sit 1 min, then stir until smooth. Stir in butter if using.
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Fill cooled cookies with ganache. Let set at room temperature or refrigerate briefly.
Notes
Chill dough for best shape. Add sea salt or holiday toppings for flair. Store in an airtight container.