Description
Delicious chocolate thumbprint cookies filled with a rich ganache and decorated with heart-shaped sprinkles.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, for ganache
- Heart-shaped sprinkles for decoration
Instructions
- In a large bowl, cream together 1 cup softened butter and 1 cup sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, cocoa powder, and salt, then gradually add to the wet ingredients until a dough forms.
- Shape the dough into 1-inch balls and place on a parchment-lined baking sheet.
- Press a thumb or small measuring spoon into the center of each ball to create an indentation.
- Bake at 350°F (175°C) for 10 minutes or until set.
- Heat heavy cream in a small saucepan until it reaches a simmer, then pour over the chopped dark chocolate and 1 tablespoon butter.
- Let the ganache sit for 5 minutes, then stir until smooth.
- Spoon the warm ganache into the center of each cooled cookie.
- Top with heart-shaped sprinkles and allow the ganache to set at room temperature.
Notes
- For best results, use room temperature butter and egg.
- Make sure to let the cookies cool before adding ganache.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg