Chocolate Ganache Thumbprint Cookie Recipe

There’s something special about a bake that invites little hands into the kitchen. This chocolate ganache thumbprint cookie recipe is designed for exactly that — rolling, pressing, and filling each cookie is simple, tactile and fun for children. No two will look the same, and that’s the beauty of them. Some may crack, some may spread, some may be wonderfully wonky. Embrace it. Baking with children isn’t about perfection, it’s about confidence, creativity and time together. And in the end, every batch tastes delicious.

Chocolate Ganache Thumbprint Cookie Recipe

Ingredients

• 180g unsalted butter, softened

• 100g caster sugar

• 1 large egg yolk

• 2 tsp vanilla extract

• 250g plain flour

• 100g dark chocolate, finely chopped

• 60ml double cream

  
  

Method

1. Line two baking trays with parchment paper.

2. In a mixing bowl, beat the butter and sugar together until pale and creamy.

3. Add the egg yolk and vanilla extract and mix until smooth.

4. Add the flour and mix just until a soft dough forms.

5. Roll the dough into walnut-sized balls and place on the trays, spacing about 5 cm apart.

6. Use your thumb or the back of a teaspoon to gently press a well into the centre of each ball.

7. Chill the trays in the fridge for 15–30 minutes. Meanwhile, heat the oven to 160°C (fan 140°C).

8. Bake for 10–12 minutes, until the edges are lightly golden.

9. Leave to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.

   
   

Chocolate Ganache

1. Place the chopped chocolate in a heatproof bowl and pour over the cream.

2. Microwave in short 10-second bursts, stirring between each, until melted.

3. Stir until smooth, then leave to cool and thicken to a spreadable consistency.

4. Spoon or pipe the ganache into the centre of each cooled cookie.

Store in an airtight container at room temperature for up to 3 days.