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Double Chocolate Thumbprint Cookies with Ganache and Preserves
5 from 12 votes

Double Chocolate Thumbprint Cookies with Ganache and Preserves

These Double Chocolate Thumbprint Cookies feature a rich cocoa dough rolled in sugar, chilled for a sturdy yet tender texture. The thumbprint indent filled with smooth semi-sweet chocolate ganache and topped with raspberry or strawberry preserves adds a balanced contrast of creamy chocolate and bright fruit notes. Chilling the dough before baking helps keep the cookies from spreading.

Prep Time
15 mins
Cook Time
12 mins
Additional Time
2 hrs
Total Time
2 hrs 27 mins
Servings: 12 people
Calories: 384 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour measure by spooning the flour into the measuring cup and leveling
  • ½ cup cocoa powder unsweetened
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup butter unsalted, at room temperature
  • ½ cup light brown sugar packed
  • ⅔ cup white sugar divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  • 2 teaspoons milk or nut milk
For the Fill
  • 4 ounces chocolate chips semi-sweet
  • ½ cup heavy cream
  • ½ teaspoon chocolate extract
  • 1 cup raspberry preserves or strawberry preserves; Bonne Maman is my go-to

Instructions

    Cup of Yum
  1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside.
  2. In a stand mixer, combine the butter, brown sugar, and ⅓ cup granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes Add the egg, vanilla extract, and chocolate extract and beat on high speed until combined, about 1 minute more. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
  3. Roll balls of dough, approx 1 tablespoon each, and roll each into remaining ⅓ cup granulated sugar. Place cookie dough balls onto a large lined baking sheet. Using your thumb, make an indent into each cookie.  Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart.  Bake for 12-14 minutes or until the edges are set. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely before filling with ganache
For the Filling
  1. Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over chocolate chips and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the chocolate extract.  Allow to cool for at least 10 minutes.
  2. Spoon 1 teaspoon of the preserves into the cookie indentation followed by 1 teaspoon of ganache. Let the ganache harden before serving.

Notes

  • Chilling the cookie dough for at least 2 hours helps maintain the cookie shape during baking.
  • You can substitute raspberry preserves with strawberry or orange marmalade based on preference.
  • Roll dough balls in granulated sugar before baking for a crisp exterior texture.
  • Use room temperature butter for smooth creaming with sugars.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.3g (15%) Cholesterol 46mg (15%) Sodium 117mg (5%) Potassium 178mg (4%) Fiber 3g (12%) Sugar 38g (76%) Vitamin A 408IU (8%) Vitamin C 3mg (3%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 people

Amount Per Serving

Calories 384

% Daily Value*

Calories 384kcal 19%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 46mg 15%
Sodium 117mg 5%
Potassium 178mg 4%
Fiber 3g 12%
Sugar 38g 76%
Vitamin A 408IU 8%
Vitamin C 3mg 3%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.