Satisfy your sweet tooth with these delicious Chocolate Thumbprint Cookies. The soft and chewy texture with a creamy fudge center makes them the perfect treat for chocolate lovers everywhere.
There is something about a good chocolate cookie. Whether it is plain and simple like this brownie cookie, or loaded like these peanut butter cookies.
I also love a good thumbprint cookie filled with chocolate. There is something about a creamy chocolate ganache in the center of soft chewy cookie.
A few years ago I made these coconut chocolate thumbprints. It's been awhile since we made them, so I decided to make them for Valentine's day with a raspberry twist.
Why Make This Recipe
These little chocolate thumbprint cookies are so chocolatey. Two times the chocolate goodness in each one makes them extra delicious.
The best part is that the dough for these cookies comes together in minutes. Plus, there is no chilling required, so you can bake the cookies right away.
A bright red raspberry and some colorful sprinkles to make these thumbprint cookies with chocolate look pretty and fancy. This classic dessert is perfect for every holiday.
What are Thumbprint Cookies?
Thumbprint cookies are small soft cookies with an indent in the center made with your thumb. The centers are usually filled with fruit like these fruit filled thumbprints. You can also fill them with chocolate or seasonal flavors like these eggnog thumbprint cookies.
All you need are some basic pantry items and some fresh raspberries to make a batch of these sweet double chocolate thumbprint cookies. It's time to get baking!
- Butter - Make sure to set it out ahead of time. We always use unsalted to control the amount of salt in recipes.
- Butter Shortening - This is used to keep the cookies from spreading too much when baking and gives the cookies a chewy texture.
- Brown Sugar - Sweetens the cookie dough and makes the cookie soft and chewy.
- Egg - Adds the liquid to the recipe and helps to bind all the ingredients together.
- All Purpose Flour - Thickens the dough. Always make sure you are measuring the flour properly.
- Baking Powder - Helps the cookies puff and rise as they bake.
- Dark Cocoa Powder - We love using Hershey's dark cocoa. It gives the cookies a rich flavor and a dark chocolate look.
- Ganache - Heating dark chocolate chips and heavy cream together will make a smooth silky ganache that you can fill the centers with.
How to Make Chocolate Thumbprint Cookies
This chocolate thumbprint cookie recipe is easy to make in minutes. Use your stand mixer to prep the dough, then roll and bake.
- Mix the wet ingredients. Beat the softened butter, shortening, and sugar in a large bowl until smooth and creamy. Add the egg and vanilla extract and mix again.
- Add the dry ingredients. Slowly pour in the flour, baking powder, salt, and baking powder and mix until a soft dough forms.
- Roll into balls. Use a 1 tablespoon cookie scoop to divide the dough into 40 scoops. Roll each one into a ball, place on a cookie baking sheet, and press in the centers with your thumb or a 1 teaspoon measuring spoon.
- Bake and cool. Place the pan in a preheated oven and bake for about 10 minutes. Remove and press the centers in again, if needed. Cool completely on a wire rack before adding the chocolate filling.
- Add the chocolate ganache. Heat the chocolate chips and heavy cream in a small bowl in the microwave for 45 seconds. Stir until melted. Heat longer, if needed. Stir in the raspberry jam and spoon into the centers.
BruCrew Tip: Top the raspberry chocolate cookies with fresh raspberries and sprinkles to make them look fancy.
On the Counter - Once the cookies are cool and the chocolate is set, place them in an air tight container. They will keep on the counter at room temperature for 3-4 days.
In the Refrigerator - The cookies will keep for up to 1 week if kept in an airtight container in the fridge.
In the Freezer - Wrap the chocolate thumbprints individually in plastic wrap or place wax paper between the layers to keep them from sticking together. Place cookies in a freezer bag and freeze for 1 month. Thaw overnight in the fridge before serving.
Tips and Tricks
- Set the butter out ahead of time. If you forget, you can microwave it for a few seconds at a time.
- Use a 1 tablespoon scoop to divide the dough into 40 even scoops, then roll them into balls.
- Press your thumb into the centers, but don't go down too far. You are going to do that again after they come out of the oven. You can also use a tart shaper or a 1 teaspoon measuring spoon.
- Change up the sprinkle colors to match theme parties or holidays.
- Adding strawberries or Hershey kisses to the top of the cooled chocolate would also be a fun way to decorate these thumbprints.
- Allow the cookies to set completely before storing in a container.
No, this dough can be baked as soon as you make it.
Make sure your butter is not too soft when you make the dough. Over soft dough can spread more when baked. And do not over mix the dough before making the balls.
Yes, these thumbprint cookies freeze well. Wrap each one individually or place parchment between layers to keep them from sticking. They can be frozen for up to 1 month.
More Chocolate Cookie Recipes
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*The post for chocolate raspberry thumbprint cookies was first published February 2018. It was updated and republished January 2023.SaveSaveSaveSave
Can these be frozen with the ganache, but without the raspberries? I’d like to make the ahead for a party. Thanks!
I would recommend freezing just the cookie part, and then adding the ganache and raspberries the day of the party after the cookies thaw. Chocolate tends to get a strange color to it when it freezes and then thaws out. I hope you enjoy the cookies.
Thanks for the quick reply!
I can’t find fresh raspberries and I don’t want to use frozen...could I used chopped almonds and maybe drizzle raspberry sauce over them?
You can honestly top them with whatever you desire. A Hershey kiss would be pretty, a fresh strawberry slice, or just the nuts. The raspberry drizzle might make them messy!
Well, these look just soft and perfectly delicious.