If you’re a chocolate lover searching for the perfect cookie recipe, look no further! These Decadent Chocolate Bliss Thumbprint Cookies are a rich, chocolaty treat that combines a tender cookie base with a luscious ganache filling. Perfect for holidays, celebrations, or just an indulgent everyday snack, these cookies will be the highlight of any dessert table. With a balanced mix of smooth, buttery flavors and the deep, dark richness of chocolate, they’re guaranteed to satisfy your sweet cravings.
Ingredients:
For the Cookies:
- 3/4 cup unsalted butter (softened)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla bean paste or extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Ganache Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Optional Toppings:
- Nonpareils or sprinkles (for decoration)
Instructions:
- Make the Cookie Dough : In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg yolks and vanilla bean paste (or extract) to the bowl, mixing until fully incorporated. Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Chill : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a parchment-lined baking sheet, spacing them 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each dough ball. Chill the cookies in the refrigerator for 30 minutes. This step helps maintain their shape during baking.
- Bake : Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes or until the edges are set but the centers remain slightly soft. Remove the cookies from the oven and gently press the thumbprints again to ensure a deep well for the filling. Let the cookies cool completely.
- Prepare the Ganache : Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the Cookies : Once the cookies have cooled, spoon the ganache into the thumbprint wells of each cookie. Decorate with nonpareils or sprinkles while the ganache is still soft. Let the cookies sit at room temperature until the ganache sets, or place them in the refrigerator for faster setting.
Conclusion:
These Decadent Chocolate Bliss Thumbprint Cookies are a show-stopping dessert that’s as beautiful as they are delicious. Perfectly crisp edges, a soft, chewy center, and a rich chocolate ganache make these cookies irresistible. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a go-to favorite!
Decadent Chocolate Bliss Thumbprint Cookies
A rich and chocolaty thumbprint cookie filled with smooth ganache and topped with sprinkles, these Decadent Chocolate Bliss Thumbprint Cookies are an indulgent treat perfect for any occasion.
Ingredients
For the Cookies:
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla bean paste or extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Ganache Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Optional Toppings:
- Nonpareils or sprinkles for decoration
Instructions
- Make the Cookie Dough : In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg yolks and vanilla bean paste (or extract) to the bowl, mixing until fully incorporated. Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Chill : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a parchment-lined baking sheet, spacing them 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each dough ball. Chill the cookies in the refrigerator for 30 minutes. This step helps maintain their shape during baking.
- Bake : Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes or until the edges are set but the centers remain slightly soft. Remove the cookies from the oven and gently press the thumbprints again to ensure a deep well for the filling. Let the cookies cool completely.
- Prepare the Ganache : Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the Cookies : Once the cookies have cooled, spoon the ganache into the thumbprint wells of each cookie. Decorate with nonpareils or sprinkles while the ganache is still soft. Let the cookies sit at room temperature until the ganache sets, or place them in the refrigerator for faster setting.