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dark chocolate thumbprint cookies four cookies with holiday sprinkles close up view of a bitten cookie holiday greenery in the background
Heather Wolf

Dark Chocolate Thumbprint Cookies

5 from 12 votes
Decadent and delicious these Dark Chocolate Thumbprint Cookies are made with Hershey's Special Dark Cocoa and dark chocolate ganache. Top these two-bite cookies with festive sprinkles then enjoy with a tall glass of milk.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 25 minutes
Servings: 18
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Dark Chocolate Thumbprint Cookies
  • 1 cup all-purpose flour unbleached
  • 1/3 cup Hershey's Special Dark Cocoa Powder  Dutch processed
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter softened to room temperature
  • 1/3 cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
Ganache
  • 1/4 cup dark chocolate chopped
  • 1/4 cup heavy cream
Topping
  • holiday sprinkles

Method
 

Dark Chocolate Thumbprint Cookies
  1. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  3. Beat butter and both sugars with an electric mixer until light and creamy. Scrape down the sides of the bowl with a spatula as needed.
  4. Add egg and vanilla then beat until incoporated.
  5. Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
  6. Using a 1-tablespoon sized cookie scoop, scoop dough into round balls then place on a parchment-lined cookie sheets spaced 2 inches apart.
  7. Using with the backside of a 1/4 teaspoon measuring spoon (or your thumb), make an indent in the top of each cookie.
  8. Place baking pans in the refrigerator and allow dough to chill for a minimum of 2 hours.
  9. Preheat oven to 350 degrees.
  10. Bake cookies for 10 to 12 minutes until the edges are set. Avoid overbaking or cookies will be dry.
  11. Remove baking sheet from the oven then deepen the indents with the backside of a 1/4 teaspoon measuring spoon (or your thumb).
  12. Allow cookies to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely before filling with ganache.
Ganache
  1. Place chopped chocolate in a heat safe bowl. Set aside.
  2. In a small saucepan, bring heavy whipping cream to a simmer over medium heat. Note: do not allow cream to come to a boil.
  3. Pour hot cream over chocolate and allow the mixture to sit undisturbed for 3 minutes then stir until melted chocolate is smooth and evenly combined with cream.
  4. Allow ganache to cool for 5 minutes before adding to cookies.
  5. Using a small spoon, fill the indent of each cookie with ganache then top with sprinkles.
  6. Allow ganache to thicken and set before serving.
Store
  1. Store cookies in an airtight container at room temperature up to 3 days.