Chocolate Thumbprint Cookies: The Ultimate Holiday Chocolate Treat

Last Updated on November 10, 2025 by Chef Josie

Rich, fudgy, and filled with silky ganache, these Chocolate Thumbprint Cookies are the definition of holiday indulgence. They’re soft, chewy, and perfectly balanced between a brownie and a cookie, with a glossy chocolate center that’s simply irresistible.

Topped with festive sprinkles, these cookies make a beautiful (and delicious) addition to any Christmas cookie platter or holiday dessert table. Whether you’re baking for family, friends, or a Christmas cookie exchange, these thumbprints are guaranteed to be a crowd favorite.

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Why You’ll Love These Chocolate Thumbprint Cookies

• Deep chocolate flavor: A rich cocoa cookie paired with creamy ganache.
• Beautiful presentation: Perfect for cookie boxes and gifting.
• Easy to make: Simple dough, no mixer required.
• Versatile: Decorate for Christmas or any holiday occasion.
• Soft and chewy: The ideal texture that stays fresh for days.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt

For the Ganache Filling:

• ½ cup semi-sweet chocolate chips
• 2 tbsp heavy cream
• Holiday sprinkles for decorating

Instructions

1. Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Make dough: Beat butter and sugar until creamy. Add egg yolk and vanilla; mix until smooth.
3. Add dry ingredients: Stir in flour, cocoa powder, and salt until dough forms.
4. Shape cookies: Roll dough into 1-inch balls. Place on baking sheet and press thumb (or spoon) in the center to create an indent.
5. Bake: Bake 9–10 minutes until set but soft.
6. Re-press indent: Immediately after baking, gently press centers again if they’ve puffed up.
7. Make ganache: Heat cream until steaming, pour over chocolate chips, and stir until smooth.
8. Fill and decorate: Spoon ganache into each cookie center and top with festive sprinkles.
9. Cool: Let cookies rest until ganache sets, about 30 minutes.

Notes and Top Tips

• Chill dough for 15 minutes if it’s too soft to roll.
• Use high-quality cocoa for the richest flavor.
• Let cookies cool completely before filling to prevent the ganache from melting.
• For variation, use white chocolate, peanut butter, or caramel for the centers.
• Store cookies in an airtight container for up to 1 week or freeze up to 2 months.

Serving Suggestions and Variations

These Chocolate Thumbprint Cookies are a holiday must-have for Christmas dessert trays, cookie swaps, and holiday parties.

Variations:

• Peppermint Chocolate Thumbprints: Add a drop of peppermint extract to the ganache and sprinkle crushed candy canes on top.
• Salted Caramel Thumbprints: Fill with thick caramel and a pinch of sea salt.
• Nutella Centers: Replace ganache with a spoonful of Nutella for a quick twist.
• White Chocolate Raspberry: Fill with white chocolate ganache and drizzle raspberry sauce.

Storage and Freezing Tips

• At Room Temperature: Store in airtight containers for up to 7 days.
• Refrigerator: Store up to 2 weeks; let come to room temp before serving.
• Freezing Dough: Freeze unbaked cookie dough balls up to 3 months; thaw and bake as directed.
• Freezing Baked Cookies: Freeze filled cookies on a tray, then store in containers separated by parchment paper.

Why You’ll Make Them Again

These Chocolate Thumbprint Cookies are everything a Christmas treat should be: rich, festive, and full of love. Their fudgy base and glossy ganache centers make them a standout cookie for gifting, serving, or snacking during the holidays.

Whether you’re baking for a cookie exchange, packing a holiday dessert box, or simply indulging in seasonal baking, these thumbprints bring a touch of elegance and comfort to every celebration.

FAQs

1. Why did my thumbprints lose their shape while baking?
The dough may have been too warm. Chill it briefly before shaping and baking.

2. Can I make these ahead of time?
Yes! You can make the cookie dough up to 3 days ahead or bake and freeze for later.

3. What’s the best chocolate for the ganache?
Semi-sweet or dark chocolate gives a rich, balanced flavor; avoid milk chocolate as it’s too sweet.

4. Can I skip the ganache?
You can fill them with jam, peanut butter, or Nutella instead for a quicker version.

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