These chocolate thumbprint cookies are perfect to make for the holiday cookie boxes! They are soft chocolate cookies filled with chocolate ganache and Christmas sprinkles.

Side view of chocolate thumbprint cookies.

A chocolate cookie is a must for the holidays! Even when the cookies are cold, they are still really soft! They are filled with a chocolate ganache, which makes the cookies so rich, but they are small cookies which is the perfect size for them. They would be perfect for the holidays!

Bite missing from cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup in the flour, it will become compacted, resulting in a drier cookie.
  • Tip 2: The biggest tip for these cookies is after you scoop them, you need to roll them in your hands. When you use a cookie scoop, it adds extra ridges for the cookie. When they have a hole in the middle, the edges need to be smooth. Don’t forget to roll them with your hands.
  • Tip 3: Press the 1/4 teaspoon lightly in the middle of the cookie dough. When you are gentle the cookie dough shouldn’t crack around the edges. However, this did happen to three on my cookies, so I used my hands to press it back together.
  • Tip 4: The cookie dough balls needs to be chilled for 1 hour. This helps prevent spreading.
Cookie dough in a bowl.
The cookie dough will be thicker, it uses more flour to prevent spread.
Rolled cookie dough balls on a cookie sheet.
The cookie dough balls are rolled in sugar before adding the hole.
Cookie dough balls with a hole in the middle.
Press the 1/4th teaspoon into the center about 1/2 to 2/3rds down.
Baked cookies on a wire rack.
Use 1 teaspoon to spoon the ganache into the holes. It fits exactly one teaspoon.
Top view of chocolate thumbprint cookies on a plate.

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For more holiday cookie recipes, try my peppermint bark cookies and Christmas sugar cookies.

Stack of two cookies split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Side view of chocolate thumbprint cookies.
5 from 1 review

Chocolate Thumbprint Cookies

Stephanie Rutherford
These chocolate thumbprint cookies are perfect to make for the holidays. They are a soft chocolate cookie rolled in sugar with a hole in the middle. It is filled with chocolate ganache and sprinkles.
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Prep Time: 40 minutes
Cook Time: 9 minutes
Chilling Time: 1 hour
Total Time: 1 hour 49 minutes
Servings: 22 small cookies

Ingredients
 
 

Chocolate Cookies

  • 1 1/2 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder, I used dutch process
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed light brown
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1/3 cup White granulated sugar

Chocolate Ganache

  • 1/2 cup Semi-sweet chocolate chips
  • 1/4 cup Heavy cream
  • Christmas sprinkles

Instructions
 

Chocolate Cookies

  • In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
    1 1/2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl using a mixer, beat the butter, brown sugar, and sugar. Beat for 2 minutes on high speed, it will get pale in color and fluffy.
    3/4 cup Unsalted butter, 3/4 cup Brown sugar, 1/4 cup White granulated sugar
  • Add the vanilla and egg. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined. This will be a thicker cookie dough.
    1 tsp Pure vanilla extract, 1 Large egg
  • Pour the sugar in a bowl big enough to roll the cookie dough balls in. Use a small cookie scoop to scoop the cookie dough. Roll each cookie dough ball in your hands so it is smooth. Then, roll each cookie dough ball in the sugar.
    1/3 cup White granulated sugar
  • Prep a cookie sheet with parchment paper. Place the cookie dough balls on the cookie sheet ( all of them). Use a 1/4th teaspoon to press a hole 2/3rds down into the cookie dough ball. If there are any cracks, use your hands to press it back together.
  • Chill the cookie dough balls in the fridge for 1 hour. Preheat the oven to 350℉. Bake 12 cookie dough balls on the cookie sheet at a time. Bake for 9 minutes. Immediately press the 1/4th teaspoon into the holes again. Bake for 2 more minutes.
  • Let the cookies sit for 5 minutes on the hot tray before transferring to a cooling rack. Cool completely.

Chocolate Ganache

  • In a bowl, pour the chocolate chips in. In a small pan over medium heat, heat the heavy cream until steaming. Pour the hot hot cream over the chocolate chips. Let it sit for 2 minutes.
    1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
  • Use a baking rubber spatula to mix the ganache until smooth. If any chocolate chunks remain, heat in the microwave for 10 second intervals until melted, stirring well in between.
  • Use a 1 teaspoon to dollop the ganache on top of the cookie. Top the cookies with sprinkles. Place in the fridge for 10-15 minutes to set the ganache.
    Christmas sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 173kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 82mg, Potassium: 77mg, Fiber: 1g, Sugar: 14g, Vitamin A: 235IU, Vitamin C: 0.02mg, Calcium: 16mg, Iron: 1mg
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