Holiday Thumbprint Cookies
Chocolate ganache fills these Christmas thumbprint cookies make for a great treat.
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time32 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate thumbprint cookie recipe
Servings: 12 cookies
Calories: 374kcal
Cookies:
- ½ C sweet cream butter room temp
- 1 C light brown sugar packed
- 2 large eggs
- ½ tsp pure vanilla extract
- 1 ½ tsp almond extract
- 2 ½ C all-purpose flour
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2 cups Christmas sprinkles
Filling:
- 1 C semi-sweet chocolate chips
- ½ C heavy cream
- 1 ½ Tbsp light corn syrup
- 1 ½ tsp instant coffee
For the Cookies
Whisk flour, baking soda, and salt over a medium bowl.
Pour the 1 ½ tablespoons of Christms sprinkles in a small bowl. Set aside.
Add butter and brown sugar in a large mixing bowl. Use an electric mixer to cream the two together for about 1 minute. The mixture will be light and fluffy.
Mix in the eggs, vanilla, and almond extracts. Mix until well blended.
Add in the flour mixture. Mix until combined. (the dough will be thick)
Use a teaspoon to make rounded cookie dough. Measure a rounded teaspoon of dough and round each into a ball. Measure all of the dough into balls. Roll each dough ball in the bowl of Christmas sprinkles.. Place each dough ball on the lined cookie sheet about 2 inches apart.
Use your thumb to make a slight indentation in the center of each cookie.
Bake at 325 degrees for 10-12 minutes or until a light golden brown.
For the Filling
Pour the chocolate chips in a microwave proof bowl. Set aside. P
our the heavy cream into a heat safe measuring cup. Microwave until boiling or 2-3 minutes.
Carefully remove the cup from the microwave,
Add the instant coffee while the heavy cream is boiling. Whisk to combine.
Pour the mixture over the bowl of chocolate chips.
Set the bowl aside for about 5 minutes.
Use a whisk to slowly mix the chocolate with the hot cream. (If needed you can microwave the chocolate for another 10 seconds to completely melt it.)
Once the chocolate chips have melted, stir in the corn syrup at ½ teaspoon at a time. Set aside to cool completely. Use a teaspoon to fill the indentations in each cookie. Serve. .
Serving: 1cookie | Calories: 374kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 154mg | Potassium: 165mg | Fiber: 2g | Sugar: 26g | Vitamin A: 429IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg