Hot Chocolate Thumbprint Cookies

Imagine the richest, thickest, smoothest hot chocolate you could ever have in a little edible cookie cup... Like a tiny mug of hot chocolate that you can eat in its entirety. My Hot Chocolate Thumbprint Cookies are so decadent with a tender, shortbread-like, slightly fudgy chocolate cookie filled with rich silky dark chocolate ganache and topped with mini dried marshmallows. These are so cute! They are little bites of indulgence and what a treat they are on those cold dark winter nights. These are sure to brighten your mood! If you love thumbprint cookies, check out these Chocolate Peppermint Thumbprint Cookies and my Turtle Cookies!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - these cookies come together quickly and you have have them ready from start to finish in under an hour.
• Buttery chocolate cookies - the cookies are soft and tender and a bit fudgy like a cross between a cookie and a brownie thanks to melted chocolate in the cookie dough. The recipe is based on French shortbread called "sablé".
• Rich dark chocolate ganache filling - the hot chocolate comes into play with a decadent rich chocolate ganache spooned right into the middle of each cookie.
• Mini marshmallows - you can use regular mini marshmallows, but how cute are these dehydrated marshmallows!?

INGREDIENTS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Dark chocolate - you'll need melted dark chocolate for the cookie dough and anything between 55 and 70% cocoa solids will work. I prefer Bittersweet Chocolate to complement the sweet white chocolate filling. These bittersweet chocolate callets are very convenient.
• Unsalted butter - you can also use salted butter, but then you should omit the added salt.
• All purpose flour - regular all purpose flour is perfect to make cookies.
• Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.

• Granulated sugar - simple fine white granulated sugar keeps these cookies soft, and there's not a ton of it because I want these cookies to have rich buttery chocolate taste almost like shortbread.
• Egg - 1 egg yolk will provide just a bit of the structure to these tender cookies.
• Dark chocolate - you'll need melted dark chocolate for the cookie dough and for the filling. Anything between 55 and 70% cocoa solids will work. I prefer bittersweet chocolate for the cookies and semisweet for the ganache. These bittersweet chocolate callets are very convenient
• Whipping cream - you will need heavy whipping cream with minimum 35% milk fat to make this ganache, although I've also made it with 10% half and half cream and a bit of butter.
• Marshmallows - I used dehydrated marshmallows which look so darn cute and add a fun crisp texture.

STEP BY STEP INSTRUCTIONS

• STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, melt the chocolate until smooth and glossy. You can also use the microwave with frequent stirring.
• STEP 2). Combine dry ingredients. Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.
• STEP 3). Cream butter and sugar. In a large bowl, cream together butter and sugar using a wooden spoon or rubber spatula until light and fluffy. Mix in yolk and vanilla extract.
• STEP 4). Add melted chocolate. Stir through melted chocolate. Add flour mixture and fold it in until just incorporated.
• STEP 5). Chill the dough. Form the dough into a log and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.

• STEP 6). Shape the dough. Slice the chilled log into 16 equal portions. Roll each portion of dough into smooth balls and place onto prepared baking sheets spacing them about 2 inches apart. Use your thumb or a dowel (such as the back end of a wooden spoon) or the back of a ½ teaspoon measuring spoon to create a well in the center of each cookie. Once you've made the impression with the dowel, move it around inside the well to open up the space to make room for lots of filling.
• STEP 7). Bake for 10-12 minutes, then remove from the oven and transfer trays to a wire rack and reinforce the indents again. Let cool completely on trays as these cookies are delicate when warm.
• STEP 8). Make the filling. Place chopped dark chocolate in a small bowl. Heat cream in a saucepan until it is simmering then pour it over the chocolate. Cover and let stand for 2 minutes then stir gently in concentric circles from the center and working your way to the edges until it comes together in a smooth glossy emulsion. Spoon this ganache into each cookie well and let set before topping with marshmallows and dusting with cocoa.

EXPERT BAKING TIPS

• Stir the ganache gently - if you whip the ganache it will incorporate air and can cause it to split or separate, so just stir gently once you add the hot cream.
• Use pure dark chocolate. Yes, there's a difference! Compound chocolate is mainly composed of vegetable oils other than cocoa butter (such as other hydrogenated oils) and it has an inferior taste. If you get high quality chocolate, it will melt so smoothly and be nice and fluid.
• Measure the baking soda accurately. You just need ⅛ teaspoon to help these spread and give them a softer texture. If you use too much, they will spread too much and the cookies will loose their shape with the indent.
• Watch the baking time. Check after 10 minutes - the cookies will look dry when ready but they will still feel a bit soft.
• Let the cookies cool completely on the tray. These cookies are very delicate while warm so let them cool sufficiently before transferring.

RECIPE FAQ

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Video

Hot Chocolate Thumbprint Cookies

Christina Marsigliese

Tender, buttery, slightly fudgy chocolate cookies filled with luscious dark chocolate ganache and dried marshmallows. These are adorable and decadent!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Servings 16 cookies

Ingredients

  

Cookie dough:

• 2 oz 56g bittersweet chocolate 70% cocoa, coarsely chopped
• 1 cup 142g all-purpose flour
• ¼ cup 21g cocoa powder (I prefer this one)
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 113g unsalted butter softened
• ½ cup 100g granulated sugar
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
• pinch of salt

Filling:

• 5 ½ oz 156g dark chocolate finely chopped
• ⅓ cup plus 1 tbsp 90ml 35% whipping cream
• dehydrated marshmallows for topping
• cocoa powder for dusting

Instructions

 

• Make the cookie dough. Melt chocolate gently in a heatproof bowl set over a saucepan of simmering water or in the microwave with short bursts and frequent stirring. Set aside to cool slightly.
• Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.
• In a large bowl, cream together butter and sugar using a wooden spoon or rubber spatula until light and fluffy. Mix in yolk and vanilla extract. Stir through melted chocolate. Add flour mixture and fold it in until just incorporated.
• Form the dough into an 11 to 12-inch log and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
• Preheat your oven to 350°F and line two large baking sheets with parchment paper.
• Slice the chilled log into 16 equal portions. Roll each portion of dough into smooth balls and place onto prepared baking sheets spacing them about 2 inches apart. Use your thumb or a dowel (such as the back end of a wooden spoon) or a ¼ teaspoon measuring spoon to press down on the dough balls to create an indent. I prefer the back of a wooden spoon to create a deep well. Once you've made the impression with the dowel, move it around inside the well to open up the space to make room for lots of filling. If the dough cracks, press and patch it back with your fingers.
• Place the baking sheet in the fridge and chill the prepared indented dough balls for 20 minutes. You can chill all the dough together on one baking sheet and then separate it out on multiple baking sheets when ready to bake). Bake for 10-12 minutes, then remove from the oven and transfer trays to a wire rack and lightly press down on the centers again with a ¼ teaspoon to reinforce the indents again as they may have lost their indent a little as they baked.
• Let cool completely on trays as these cookies are delicate when warm.
• Make the filling. Place chopped chocolate in a small bowl. Heat cream in the microwave or in a small saucepan until simmering and then pour it over the chocolate. Cover and let stand for 2 minutes then stir in concentric circles starting in the center and working your way to the edges as it comes together in a smooth, glossy emulsion. Spoon the filling into the wells of each cooled cookie and let set. Top with dried marshmallows and dust with cocoa powder. Enjoy!