Let’s Talk About These (Kinda Addictive) Chocolate Thumbprint Christmas Cookies
Alright, friend, let me tell you: making these Chocolate Thumbprint Christmas Cookies is sort of a holiday tradition-meets-chaos in my house. Not to be dramatic, but I once lost a batch to an overly curious cat (Rascal, if you’re reading this, I haven’t forgotten). There’s always scattered sprinkles and at least one rogue chocolate smudge on my shirt. But for some reason, the whole process just makes me smile… even if the kitchen looks like a cookie bomb went off afterwards.
Why You’ll Love This Recipe (& why it makes my family a little bonkers)
I whip these up when December feels a little too Decembery, you know? Kids start hounding for sweets, I want something that feels festive, but honestly… rolling dough into balls is oddly relaxing. The best bit? My family goes wild for them because — no surprise — hello, chocolate! (If you have a chocolate hater in your house, I’m genuinely stumped for alternatives…Maybe jam?) And okay, real talk: sometimes I make a double batch, supposedly for “gifting” but at least half stays with us. Whoops.
Stuff You’ll Need (Here come the Ingredients… and my side comments)
- 1 cup (2 sticks) unsalted butter, softened — Salted works too, just dial the salt down a bit.
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed — My grandmother swore by dark brown, honestly, it’s great either way.
- 2 large eggs, room temp if you remember (sometimes I don’t)
- 2 tsp vanilla extract — I’ve used imitation in a pinch. It’s fine. The cookie police won’t show up.
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder — I trust Hershey’s or Ghirardelli, but use whatever’s in the baking drawer.
- 1/2 tsp salt
- Chocolate ganache for the centers: about 1 cup semi-sweet chocolate chips + 2 tbsp cream — If you run out, just plop a chocolate kiss in each. No one complains.
- Sprinkles or crushed candy canes (optional)
How to Make ‘Em Without Losing Your Mind (Directions)
- Preheat your oven to 350°F (180°C) and line a couple baking sheets with parchment. Or just grease ’em; I’ve totally forgotten parchment before and survived.
- Cream together the butter and both sugars in a mixing bowl till it looks fluffy and sort of pale — at least 2-3 minutes. This is where I sneak a finger swipe. Don’t judge.
- Beat in the eggs, one at a time. If the batter looks a little separated, don’t panic — it all comes together with the flour.
- Add in vanilla, then sift (or just dump carefully) in the flour, cocoa powder and salt. Mix until you don’t see dry flour anymore. Actually, I find it works better if you don’t overmix here.
- Now, scoop out about a tablespoonful of dough — or a small walnut-sized lump; I don’t measure, honestly — and roll into balls. Place on baking sheets with a bit of breathing room.
- Here’s where you make the thumbprint: use your thumb or the end of a wooden spoon to press a little well in the center. Don’t press too hard or you’ll go right through (I tell myself this every. single. time.)
- Bake for 9 to 11 minutes — they should look set but still a tad soft. Don’t wait for them to harden up; they’ll set as they cool (I used to bake them to death and wondered why they were rock hard).
- While cookies cool, melt chocolate chips and cream together till glossy. Microwave in 15 second bursts, give a good stir in between. Lazy? Just use store bought fudge sauce, in a pinch. It happens, mate.
- Spoon a small dollop of ganache (or push in a chocolate kiss if you’re feeling retro) into each thumbprint. Decorate with sprinkles/candy canes if you’re in that mood.
Stuff I’ve Learned the Hard Way (Notes)
- If the dough feels impossibly sticky, pop it into the fridge for 15 minutes. Or, if you’re impatient (like I usually am), add a sprinkle of extra flour till it stops glueing itself to your hands. There’s no shame.
- Using parchment does make life easier, but skipping it won’t break the cookies — just be ready to chisel a bit.
- Some days the ganache refuses to get silky; a tiny drop more cream usually fixes it, or sometimes I just stir like mad and cross my fingers. Is that a tip?
Experiments I’ve Tried (And One That Flopped)
- I swapped the chocolate ganache once for peanut butter mixed with powdered sugar. Not bad, but a bit sticky the next day (better for adults than kids, maybe).
- Raspberry jam in the middle? Surprisingly works; not very Christmassy, but tasty.
- Okay, I tried stuffing them with marshmallows. Mushy, slightly tragic, but if you like gooey—maybe you’d love it?
Do You Actually Need Fancy Tools? (Equipment)
- Mixing bowl & handheld mixer — A wooden spoon + elbow grease totally works if your arms are up for it. Sometimes it’s a workout.
- Baking sheets (cookie sheets). No sheet? Upside-down cake pan. Improvising keeps it interesting.
- Parchment paper or just butter the heck outta your tray, as mentioned before.
How Long Can You Keep These? (Storage)
Keep in an airtight tin or container, and they’ll stay good for 4-5 days (if you’re a paragon of self-control). Though honestly, in my house, it never lasts more than a day!
How I Like to Serve (Serving Suggestions)
I love them with a glass of cold milk on Christmas Eve — sometimes we leave a handful out for Santa (or, more realistically, for a late-night snack raid by yours truly). My uncle dunks them in coffee. To each their own.
Things I Learned the Hard Way (Pro Tips)
- Don’t be tempted to overbake for a firm center — the cookies finish setting as they cool. I once rushed this step and ended up with hockey pucks; not ideal.
- Let the ganache cool slightly before adding to cookies or it might just run right out (this is a lesson in patience, for sure).
- If you use store-bought frosting instead of ganache, thin it with a touch of cream so it’s not too stiff (I realized this mid-cookie-filling, so learn form me!)
Got Questions? I’ll Try To Help (FAQ)
- Can you freeze these cookies? Oh yes, and they’re actually pretty good straight from the freezer. Stack with wax paper so they don’t freeze together.
- My thumbprints cracked — is that okay? Totally! They look more homemade that way (which is what you want). Or just call them “rustic.”
- Do you have to use ganache inside? Nope. Kisses, store fudge, Nutella, or jam — it’s your kitchen, your call!
- What if the dough’s too soft? Quick chill in the fridge. Or if you’re in a British telly mood, pop it outside if it’s cold enough. Otherwise just add a spoon of extra flour. Works like a charm, usually.
Oh, before I forget (see, told you I get distracted), if you want to go down the real holiday baking rabbit hole, King Arthur’s chocolate thumbprints are definitely worth a look, and for decorating inspo I love poking around Sally’s Baking Addiction’s Christmas Cookie collection, though my decorating skills leave much to be desired.
Anyway, that’s my not-so-polished guide to Chocolate Thumbprint Christmas Cookies. If you end up covered in cocoa and slightly less stressed about the holidays, I call that a win. Have fun with it!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- Holiday sprinkles, for decorating
Instructions
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1Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
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3In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
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4Roll dough into 1-inch balls and place on prepared baking sheets. Use your thumb to make an indentation in the center of each ball.
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5Bake for 12 minutes or until set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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6For the filling, melt chocolate chips with heavy cream in a microwave-safe bowl, stirring until smooth. Spoon chocolate into the center of each cookie and decorate with holiday sprinkles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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