Chocolate Ganache Thumbprint Cookies

Hands-On Baking Recipe for Little Helpers

These chocolate thumbprint cookies with ganache are rich, soft, and easy to make — the perfect recipe for baking with kids. The chocolate cookie base is deeply flavored, while the smooth ganache filling makes them feel bakery-worthy with minimal effort.

This recipe is especially great for little helpers. Kids can roll the dough and use their thumbs to create the classic thumbprint indentation, making it a hands-on baking activity they actually enjoy. No special tools required.

Once baked, each cookie is filled with creamy chocolate ganache and left to set. These cookies are ideal for holiday cookie trays, homemade gifts, or simple family desserts.

If you’re looking for an easy chocolate cookie recipe that feels special and invites kids into the kitchen, these thumbprint cookies are a must-try.

Ingredients

For the Cookies

• 1 ½ cups all-purpose flour

• ½ cup cocoa powder

• ½ tsp salt

• ½ tsp baking powder

• ¾ cup unsalted butter, softened

• ¾ cup light brown sugar, packed

• ¼ cup granulated white sugar

• 2 egg yolks

• 1 ½ tsp vanilla bean paste or vanilla extract

For the Ganache Filling

• 1 cup semi-sweet chocolate chips

• ½ cup heavy whipping cream

Directions

1. Mix dry ingredients: Whisk together flour, cocoa powder, salt, and baking powder.

2. Cream butter & sugars: In another bowl, beat softened butter with brown and white sugars until light and fluffy.

3. Add egg yolks & vanilla: Mix in egg yolks and vanilla until fully incorporated.

4. Combine: Gradually add dry mixture to wet ingredients to form a soft dough.

5. Chill dough: Wrap and refrigerate for at least 30 min (or up to 1 hr) to firm up for shaping.

6. Shape cookies: Preheat oven to 350 °F. Roll dough into 1-in balls and place on a lined baking sheet. Press gently in the center to create an indentation for the ganache. Where your kiddos will love to get involved!

7. Bake: Bake about 12–14 min until edges are set but centers still soft. Let cool slightly on the sheet.

8. Make ganache: Heat cream just to simmer, pour over chocolate chips, let sit 1–2 min, then stir until smooth.

9. Fill & garnish: Spoon or pipe ganache into each thumbprint.

10. Set: Allow to cool and set before serving.

    
    

    Yields aprox 2 dozen cookies and you can store in an airtight container up to 3–5 days. Try it and let me know if it becomes a favorite in your kitchen!