Chocolate Thumbprint Cookies and More Pressure Cooker Delights
Deliciously soft vanilla shortbread-style cookies with sparkling coarse sugar chew and filled with rich chocolate ganache—these thumbprints combine quick prep with decadent flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 226 g Unsalted butter softened
- 70 g Sugar
- 70 g Light brown sugar packed tight
- 1 Large egg yolk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Vanilla bean paste optional
- 280 g All-purpose flour
- 0.5 teaspoon Salt
- 100 g Coarse sugar for rolling
- 175 g Semisweet chocolate chips
- 60 ml Heavy cream
- 0.5 Tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Bourbon optional
- 0.125 teaspoon Salt
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Cream butter with sugars until fluffy using a mixer.
- Add egg yolk and vanilla and beat well.
- Gradually mix in flour and salt to form soft dough.
- Roll dough into tablespoon-sized balls and coat in coarse sugar.
- Place balls 2 inches apart on baking sheet and press thumb into center of each.
- Bake for 10-12 minutes until edges turn golden.
- Remove from oven and re-indent centers if needed.
- Allow cookies to cool before filling.
- In a small saucepan, melt chocolate chips with cream and butter on medium heat until smooth.
- Remove from heat, stir in vanilla, bourbon, and salt.
- Let ganache cool slightly for about 10 minutes.
- Spoon ganache into each cookie center.
- Let set at room temperature or refrigerate to firm ganache quickly.
Notes
Cookies can be frozen baked or unbaked. Let ganache-finished cookies set before storing.