I think the first time I had thumbprint cookies was when my Mother in Law came to my cookie exchange about 12 years ago. She was not much of a baker so I knew they had to be pretty easy. We have taken them up a notch this year thanks to inspiration from my Southern Living Magazine and made Chocolate Thumbprint Cookies with Chocolate Ganache. We have added cocoa to the batter and filled our cuties with a chocolate ganache and sprinkled some crushed peppermint on top. Trust me these are not hard to make and you can make them ahead of time.
You might be thinking, that these do not sound easy. But really it is a simple recipe. We made the cookies, without the filling a few weeks before we needed them and froze them. The day before we served them, I just let them defrost slightly then filled them with the ganache. Simple right?
Ganache is a fancy name for melted chocolate with a little heavy cream. I melted mine in the microwave too.
Just fill these chocolate thumbprint cookies with a dollop of the ganache and top with crushed peppermint.
Allow them to set before packing them in a container. Also, do not store them on top of each other if possible. The ganache gets hard but it may stick.
Here is my dessert display for a recent party. Simple desserts make entertaining so easy. The Oreo balls Recipe are red velvet OREO’s. I will have to cut one and display it here too. For the party we served walking tacos. The adults went crazy and it is hardly any work as the hostess.
Chocolate Thumbprint Cookies with Chocolate Ganache
Chocolate Ganache Thumbprint Cookies
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
- 3 tablespoons heavy cream
- 1/4 cup crushed hard peppermint candies about 12 candies
Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Beat butter and both sugars with an electric mixer on medium speed until smooth, about 1 minute. Add egg yolk and vanilla, and beat on low speed just until incorporated. Whisk together flour, cocoa powder salt, and baking powder in a small bowl, and gradually add to butter mixture, beating on low speed just until incorporated after each addition.
Drop dough by tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into each ball, forming an indentation.
Bake in preheated oven until cookies are set and beginning to brown, about 12 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans on wire racks 5 minutes; remove cookies to wire racks, and cool completely, about 30 minutes.
(you can now let them cool and freeze them for later)
Combine chocolate chips and cream in a microwave-safe bowl, and microwave on MEDIUM (50% power) until melted and smooth, about 1 1/2 minutes, stirring every 30 seconds. Cool 5 minutes. Fill each indentation with about 1/2 teaspoon of the ganache. Sprinkle cookies evenly with crushed peppermints, and let stand 15 minutes before serving.
You can easily halve this recipe, I did .
Chocolate thumbprint cookies
What is your favorite Christmas Cookie recipe?
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