Chocolate Thumbprint Cookies
User Reviews
5.0
108 reviews
Excellent
Chocolate Thumbprint Cookies
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The perfect Christmas cookie! These Chocolate Thumbprint Cookies are made of a buttery vanilla cookie and filled with a bourbon-infused chocolate ganache. Simple, but decadent!
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Ingredients
- 1 cup unsalted butter softened
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- 1 teaspoon Rodelle vanilla extract*
- ½ teaspoon Rodelle vanilla paste** optional
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup coarse sugar for rolling turbinado or organic cane sugar both work well
Chocolate Bourbon Ganache
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ Tablespoon unsalted butter
- 1 teaspoon Rodelle vanilla extract*
- 1 teaspoon bourbon optional but recommended
- ⅛ teaspoon salt
Instructions
- Using an electric mixer, beat butter until well creamed.
- Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
- Roll cookie dough into approximately 1" balls and roll through the coarse sugar until completely covered in sugar. Place on a wax paper lined plate and use your thumb to create an indent/crater in the center.
- Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
- Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you don't have parchment paper, just use an ungreased cookie sheet).
- Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking sheet, spacing cookies at least 1 ½" apart. Bake for 12 minutes.
- Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
- Allow cookies to cool while you prepare the ganache filling.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon, and salt. Stir well.
- Allow mixture to sit and cool slightly, about 10 minutes.
- Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie. Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).
Notes
- *Find out more about Rodelle vanilla extract HERE
- **Go here to learn more about Rodelle's vanilla bean paste!
Nutrition Information
Show Details
Serving
1cookie
Calories
166kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
52mg
(2%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
236IU
(5%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 52mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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