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A close-up shot showcases delicious Chocolate Thumbprint Cookies with a chocolate filling, ready to be enjoyed.

Perfect Chocolate Thumbprint Cookies

These decadent chocolate thumbprint cookies are a rich, fudgy treat with a perfectly indented center ready for your favorite fillings and toppings. With a deep chocolate aroma filling your kitchen, these cookies transform your home into a cozy bakery, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Chocolate ganache equal parts heavy cream and chocolate chips, melted
  • Raspberry jam
  • Mini peanut butter cups, halved
  • Caramel squares or caramel sauce
  • Sprinkle s
  • Chopped nuts
  • Sea salt
  • Shredded coconut

Equipment

  • Mixing bowls
  • Electric mixer (or whisk)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Plastic wrap
  • Small spoon or thumb

Method
 

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
  2. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! The dough will be thick.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or longer, even overnight).
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Smooth any cracks with your fingers.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Be careful not to overbake them.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once the cookies are cool, fill the thumbprint indentations with your favorite filling (melted chocolate ganache, raspberry jam, peanut butter cups, or caramel).
  12. Sprinkle with your favorite toppings, such as sprinkles, chopped nuts, or sea salt.

Notes

Store cookies in an airtight container at room temperature for up to 3-4 days. Unbaked dough can be frozen for up to 2 months; thaw overnight in the refrigerator before baking. For variations, try fillings like peanut butter, salted caramel, lemon curd, Nutella, or espresso-infused ganache. If cookies are spreading too much, chill the dough for longer. If cookies are too dry, reduce the baking time. If cookies are cracking, make sure to measure flour correctly and don't overmix the dough. Ensure cookies are fully cooled before filling.