Chocolate Thumbprint Cookies

These chocolate thumbprint cookies are double the trouble in the chocolate department. The fudgy chocolate center on top of a rich chewy cookie that will melt in your mouth.

Why this recipe works

As soon as the holidays roll around we whip out our favorite thumbprint cookie recipe, but instead of a jam-filled center and buttery vanilla base, we’re adding cocoa powder and replacing the filling with silky smooth chocolate.

Chocolate thumbprint cookies aren’t only good during the holiday season, we enjoy them year-round whenever a chocolate craving arises. They make delicious homemade gifts for neighbors, friends, and family especially when they’re stacked and wrapped in cellophane baggies.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for Chocolate Thumbprint Cookies

Ingredient Info and Substitution Suggestions

DOUGH – It’s important to have your butter at room temperature and to always measure your flour correctly when it comes to cookie doughs. Too much flour will produce a crumbly, dry cookie dough. First, aerate your flour with a spoon by gently mixing the flour, ridding of any clumps or packed down areas. Use a spoon to scoop the flour into a measuring cup, lightly. Do not tap or pack the flour into the measuring cup. Level the measuring cup with a straight edge, something like the back end of a butter knife. Use the same process to measure your cocoa powder.

FILLING – You will need heavy cream, unsalted butter, semisweet chocolate chips, and pure vanilla extract. You may substitute the type of chocolate chips you use for the filling. Dark chocolate would be divine! This filling is similar to a ganache but with added butter and vanilla flavoring.

How to Make Chocolate Thumbprint Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Mix the butter, granulated sugar and brown sugar together in a large bowl until light and fluffy, about 3 minutes.
Add the egg yolk, vanilla extract, and almond extract and mix again until smooth.
Stir the flour and cocoa powder together, then stir into the wet ingredients until a thick dough starts to form.
Cover and refrigerate for at least one hour before forming the cookies.
Preheat the oven to 350F and line a baking sheet with parchment paper and set aside.
Form 1-inch balls from the cookie dough then dip them into the granulated sugar and place 12 to 18 cookies on the prepared baking pan.
Press the centers of the cookies down with the back of a small measuring spoon or your thumb then bake for 8-10 minutes or until the cookies have set and start to dry out around the edges.
Using a larger measuring spoon press down the center of the cookies while they are still hot to reform the divot as it will have risen while baking.
Repeat the baking process with the remaining dough.
While the cookies are cooling, heat the heavy cream and butter together in the microwave for 30 seconds or until hot but not boiling.
Pour it over the semisweet chocolate chips in a medium bowl and pour in the vanilla extract, stirring to coat all of the chocolate chips.
Let it sit for about 5 minutes or until the chocolate chips have melted completely.
Stir to incorporate all the ingredients together then pour the chocolate into the divot of the cooled cookies and lightly spread out the top.
Let the cookies cool for about two hours or until the chocolate has set on top then serve.

Frequently Asked Questions & Expert Tips

Can I freeze the cookie dough?

Absolutely! To freeze, place the raw cookie dough on a baking sheet and place it in the freezer to flash freeze. Remove from freezer and place the frozen dough balls in a plastic ziptop bag. Store the cookie dough balls in the freezer for up to 3 months. Allow dough to rest after removing from the freezer for around 5-10 minutes before baking in the oven.

How do I store these cookies?

Store your baked cookies in an air-tight container kept at room temperature for up to 5 days.

Chocolate Thumbprint Cookies cut in half

Serving Suggestions

Serve chocolate thumbprint cookies at parties or get-togethers, or make them for the heck of it. These cookies always complement the holiday dessert table and are a welcome addition to cookie swaps! If you’d like to give these cookies as gifts, stack them then wrap them with cellophane baggies tied with a bow.

Store at room temperature, being sure they aren’t in a humid or hot area. Double this recipe and store the other half of the dough in the freezer to pop in the oven whenever!

Chocolate Thumbprint Cookie with a bite out of it

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!