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Chocolate Thumbprint Cookies

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 30 cookies
Calories: 166 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup unsalted butter softened
  • ⅓ ⅓ cup sugar
  • ⅓ ⅓ cup light brown sugar tightly packed
  • 1 1 large egg yolk
  • 1 1 teaspoon Rodelle vanilla extract*
  • ½ ½ teaspoon Rodelle vanilla paste** optional
  • 2 ¼ 2 ¼ cup all-purpose flour
  • ½ ½ teaspoon salt
  • ½ ½ cup coarse sugar for rolling turbinado or organic cane sugar both work well
Chocolate Bourbon Ganache
  • 1 1 cup semisweet chocolate chips
  • ¼ ¼ cup heavy cream
  • ½ ½ Tablespoon unsalted butter
  • 1 1 teaspoon Rodelle vanilla extract*
  • 1 1 teaspoon bourbon optional but recommended
  • ⅛ ⅛ teaspoon salt

Instructions

    Cup of Yum
  1. Using an electric mixer, beat butter until well creamed.
  2. Add sugars and beat until light and fluffy, about 30 seconds.
  3. 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.
  4. 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.
  5. 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.  
  6. Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
  7. 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).
  8. 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.
  9. Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
  10. Allow cookies to cool while you prepare the ganache filling.
  11. 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.
  12. Remove from heat and stir in vanilla extract, bourbon, and salt.  Stir well.
  13. Allow mixture to sit and cool slightly, about 10 minutes.
  14. 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

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

% 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.