Considered the best thumbprint cookies recipe because it is a chocolate thumbprint cookie recipe with chocolate ganache filling. If you love chocolate, don’t miss this damn delicious treat!

How To Make Thumbprint Cookies With Chocolate

How do you make a thumbprint cookie recipe into a chocolate thumbprint cookie recipe? Simple, add chocolate right. I often do this with my cookies just because I usually want chocolate when I make any cookie. What I do to make a cookie recipe chocolate is to add a bit of powdered baking cocoa to the recipe. For this recipe, I added about a quarter of a cup. Honestly, I probably could have gotten away with more, but since I was adding chocolate ganache as my filling, I kept the amount down. Seriously though, you could make these plain ole vanilla cookies and the chocolate ganache filling would still make them a chocolate delight. You could even add some chocolate kisses as the filling. Mom did this one year, and those were the cookies that were eaten first.

Chocolate thumbprint cookie dough.

Chocolate thumbprint cookie dough.

How To Keep Thumbprint Cookies From Spreading

There are several reasons your cookies might spread too much. The first obvious thing is to make sure your baking soda or baking powder is not expired. If you are like me and bake maybe twice a year, this may be a problem. Second, you need to make sure your oven is up to temperature before you put those cookies in the oven. Third, using room temperature butter and eggs is key to getting light airy cookies. And finally, you need to make sure you measured your ingredients properly. Baking is a science and the proper amount of ingredients are key to getting the type of consistency you are looking for.

Making chocolate thumbprint cookies from scratch.

Making chocolate thumbprint cookies from scratch.

How To Freeze Thumbprint Cookies

Quite simply, bake the cookies, let them cool, then place them in freezer bags and freeze. Do not put filling in your cookies before you freeze them. This will likely result in a gooey mess when you go to thaw them out. When you are ready to thaw them out, let them sit at room temp for about an hour, then add the filling.

Freshly baked chocolate thumbprint cookies.

Freshly baked chocolate thumbprint cookies.

How Long Will Thumbprint Cookies Keep

If you make sure your cookies are stored in a dry sealed container, they should keep for roughly two to three weeks. In my house, this theory has never been tested because the damn things never last that long.

Delicious chocolate thumbprint cookie recipe.

Delicious chocolate thumbprint cookie recipe.

How To Make Thumbprint Cookies

I originally was going to make the cookies from the Betty Crocker 40th Anviserary cookbook, but after looking at the recipe I realized it was lacking in several ways. So I came up with something I think is better. First, I doubled the meager recipe and added two whole eggs. Second, my recipe has a teaspoon of baking powder. I also added the cocoa powder to make a chocolate cookie base. I then added macadamia nuts as optional because macadamia nuts are my favorite. Lastly, everybody puts a jelly filling in their thumbprint cookies, blech, that’s effing disgusting. I decided chocolate ganache would be much better. If you don’t have chocolate ganache, try a chocolate kiss for the same delicious chocolate filling effect. Adapted from Betty Crocker 40th Anviserary cookbook page 118 Copywrite 1991.

Delicious and simple chocolate thumbprint cookie recipe.

Delicious and simple chocolate thumbprint cookie recipe.

Thumbprint Cookies With Chocolate Ganache

Christmas comes early with these delicious little treats.

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 650 kcal
Author Barbara Tidwell


  • 1 c packed brown sugar
  • 1/2 c shortening
  • 1/2 c butter, softened or room temperature
  • 1 tsp vanilla
  • 2 large eggs, room temperature
  • 1 c all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 c powdered baking chocolate (optional)
  • 1 c finely chopped macadamia nuts (optional)
  • 1 c chocolate ganache (or any filling)


  1. Pre-heat the oven to 350° F.

  2. Mix together in a large bowl or stand mixer brown sugar, shortening, butter, vanilla, and eggs.

  3. Slowly add flour, powdered chocolate, and salt and mix on medium-low setting until dough is well mixed.

  4. Shape the dough into about 1 inch balls. You can use an ice cream scoop to help you gauge the amount per ball.

  5. Beat egg white slightly. Dip each ball into egg white. Roll in nuts if desired.

  6. Place dough balls about 3 inches apart on ungreased cookie sheet. You can also place parchment paper on cookie sheet.

  7. Press your thumb in center of each dough ball. Press down enough to leave an imprint that can hold a little filling. Do not press so deep there is a hole in the cookie.

  8. Bake about 10 to 12 minutes or until light brown. Let cool.

  9. Make chocolate ganache. Fill each thumbprint with ganache.

Recipe Notes

For the chocolate ganache, I used a recipe similar to this one at All Recipes.