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Chocolate Thumbprint Cookies – In Bloom Bakery

Chocolate Thumbprint Cookies – In Bloom Bakery

These bakery-style Chocolate Thumbprint Cookies – In Bloom Bakery are buttery shortbread cookies rolled in sugar and filled with a rich, glossy chocolate ganache. They are perfect for holidays, parties, or simply when you crave a decadent chocolate treat.
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Calories: 160

Ingredients
  

  • Ingredients
  • 1 cup 2 sticks unsalted butter, softened
  • cup granulated sugar plus more for rolling
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 6 oz semi-sweet or dark chocolate chopped
  • ½ cup heavy cream
  • 1 teaspoon unsalted butter optional, for shine

Method
 

  1. Instructions
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing until well combined.
  4. Gradually add the flour and salt. Stir until a soft dough forms.
  5. Scoop about 1 tablespoon of dough, roll into a ball, and coat with sugar. Place on a parchment-lined baking sheet.
  6. Using your thumb or the back of a spoon, gently press a well in the center of each dough ball.
  7. Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden. Allow cookies to cool completely.
  8. Prepare the ganache: heat the heavy cream until simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Stir in butter if desired for extra shine.
  9. Spoon or pipe the ganache into the cooled cookie wells. Let set before serving.

Notes

Notes & Tips
If the dough is too soft, chill it for 20 minutes before rolling.
Use high-quality chocolate for the best flavor.
Sprinkle with crushed peppermint, sea salt, or festive toppings before the ganache sets.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.