Easy strawberry chocolate thumbprint cookies are made with a chocolate base and filled with strawberry white chocolate ganache. They're chewy, buttery, and have a punchy strawberry flavor perfect for chocolate strawberry lovers! For a cupcake version, try these chocolate strawberry cupcakes.
This may be the best ever double chocolate thumbprint cookie!! Not only is it made with a quick and easy buttery cookie base (a mix of shortbread and sugar cookie dough), but it's filled with chocolate ganache, too! Who doesn't love cookies with chocolate in the middle?!
However, it's not just filled with a typical chocolate ganache, it's filled with a strawberry white chocolate ganache for both contrasting color and flavor. It's the perfect cookie for Valentine's or Galentine's day, but you can really eat this all year round!
They're SO chewy with a nice dark chocolate cookie flavor, and the strawberry white chocolate ganache lends a soft center with a lovely strawberry flavor. I like to sprinkle on extra freeze dried strawberries for extra punch. Strawberry thumbprint cookies for the win!
Thumbprint cookies are great because you can fill a classic cookie with fun flavors. We love to try new flavor combinations like a fall caramel apple cookie and these classic jam thumbprint cookies.
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Why You'll Love This Recipe
- EASY dark chocolate shortbread-sugar cookie dough mix that's oh so chewy.
- A fun, unique, and flavorful strawberry white chocolate centers.
- These chocolate thumbprint cookies are made without nuts so they're allergy friendly.
- Makes 24 cookies and stores for a week and freezes incredibly well!
- The cookies are made in only 30 minutes!
Ingredient Notes
Most of the ingredients for the strawberry chocolate thumbprint cookies are pantry staples, but take note of the cocoa powder and white chocolate.
- Dry ingredients. All-purpose flour and cocoa powder. I use dutch-processed cocoa powder in this recipe to produce a dark, rich chocolate flavor (and color). In most grocery stores, you'll find this type as Hershey's Special Dark Cocoa.
- Butter. Unsalted and at room temperature. Additional salt will be added to provide flavor.
- Granulated sugar. This is for both the dough and the optional step of rolling the cookie dough balls in the sugar for extra texture.
- Egg yolks. Two egg yolks are needed for this recipe! The whites can be reserved for another time - I suggest using the leftovers for these Double Chocolate Chip Cookies.
- White chocolate. Chips, chunks, or chopped bars. I chose to use chips for this recipe as they are most readily accessible and create a nice ganache for the small amount needed.
- Freeze dried strawberries. This provides the flavor and color to the strawberry white chocolate ganache! It will get ground into a powder.
- Heavy whipping cream. The main base to the white chocolate ganache. Milk cannot be used, it must be heavy whipping cream.
- Red or pink food coloring. This step is optional, but provides a slightly brighter color. The natural ganache is a very pale pink.
How to make Strawberry Chocolate Thumbprint Cookies
STEP 1: Preheat the oven to 350℉/177℃ and line two large cookie sheet with parchment paper. Then, sift together the flour and cocoa powder and set aside.
STEP 2: Cream the butter and sugar over medium speed for a full minute until light and fluffy, then scrape down the sides. Add the egg yolks and salt and beat for another minute, scraping down the sides again.
STEP 3: Add the sifted dry ingredients and mix on low speed until just combined. Scoop ~1 inch balls and roll in between your hands until they're round and evenly space on a cookie sheet.
OPTIONAL: Roll the chocolate dough balls in granulated sugar for extra texture and a more interesting look.
STEP 4: Use a ½ teaspoon measure to create a well in the center of each dough ball. Take care not to push the whole way down to the bottom. If the sides begin to crack, patch them back together with your fingers.
Bake the cookies for 9-11 minutes, then use a tablespoon measure to immediately and gently push the wells down a bit more. The cookies will have spread slightly and the openings will be larger.
Strawberry White Chocolate Ganache
STEP 5: While the cookies are baking or cooling, prepare the strawberry white chocolate ganache. Combine 1 tablespoon of freeze dried strawberry powder with 1 tablespoon of heavy cream and mix until a paste forms. Then add the paste to the rest of the heavy cream and heat over medium heat, whisking, until the cream becomes very hot and bubbles on the edges.
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STEP 6: Microwave the white chocolate chips for 30 seconds to start the softening process (white chocolate can be more finicky than normal chocolate and not melt as well, so this helps). Then, pour the hot cream over the white chocolate and allow it to stand for one minute.
Stir the mixture together until it's combined and thickens slightly. Add a drop of red or pink food coloring, if using. Allow the white chocolate ganache to cool slightly, then use a spoon or tablespoon measure to pour it into each cookie.
Allow the cookies to set for about 15 minutes, then sprinkle with crushed freeze dried strawberries (or any leftover powder) and enjoy!
You could also do a melted white chocolate drizzle over the cookies for another nice look. Adding sprinkles would also be fun!
Storing and Freezing
Store the cookies, covered, at room temperature for one day, or in the fridge for 5-7 days. Allow the cookies to come to temperature before enjoying.
Freeze the assembled cookies in a sealed container for up to 2 months. Thaw at room temperature and enjoy.
Filling Variations
While these Strawberry Chocolate Thumbprint Cookies are filled with white chocolate ganache, there are many varieties of fillings that can be used in thumbprint cookies.
Here are some common filling variations:
- Jam
- Nutella
- Caramel
- Peanut Butter
- Orange, cherry, or mint flavors
FAQs & Tips
Thumbprint cookies gained their name because of the indent made in the middle of the cookies. Using a thumb is the traditional way to make the indent, but other round objects can also be used.
Thumbprint cookies are typically made with either a shortbread dough, or a sugar cookie dough. This version is more of a mix between shortbread and sugar cookie based on ratios and use of egg yolks.
Yes! These freeze very well. Simply add the cookies to an airtight container and freeze for up to two months. Allow the cookies to thaw at room temperature before enjoying.
It depends! Some fillings like jam or caramel can withstand the heat and be baked with the filling. In this version, the ganache should be added after baking, as the ganache cannot withstand the high heat and will split.
This is a personal preference! While I love jam filling in thumbprint cookies, other variations include caramel, Nutella, and peanut butter. Also, ganache, obviously!
More cookie recipes
- Cookie Butter Cookies
- Corn Flake Cereal Cookies with Freeze Dried Strawberries
- Classic Chewy Snickerdoodle Recipe
- Stuffed Fluffernutter Cookies
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📖Recipe
Strawberry Chocolate Thumbprint Cookies
Equipment
- Cookie sheets
- coffee grinder, blender, or ziptop bag to pulverize the freeze dried strawberries in to powder
- Stand mixer with paddle attachment, or handheld mixer
- ½ teaspoon measure
- 1 Tablespoon measure
Ingredients
Chocolate Cookie
- 1¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 teaspoon kosher salt
- 2 large egg yolks
Strawberry Ganache
- ⅓ cup freeze dried strawberries ground into powder - 1 tablespoon is needed
- 1 tablespoon heavy whipping cream
- ½ cup heavy whipping cream
- ½ cup white chocolate
- red food coloring for a more pink color
Instructions
Chocolate Cookies
- Preheat the oven to 350℉/177℃ and line two cookie sheets with parchment paper.
- Sift together the flour and cocoa powder into a bowl and set aside.1¾ cup all-purpose flour, ¼ cup cocoa powder
- In the bowl of a stand mixer cream together the butter and sugar for one minute on medium high speed until lightly fluffy.¾ cup unsalted butter, ¾ cup granulated sugar
- Scrape down the sides, then add the salt and egg yolks and mix on medium speed for another minute.2 large egg yolks, 1 teaspoon kosher salt
- With the mixer running on low, spoon in the sifted flour and cocoa powder and mix until fully combined. Scrape down the sides again, if necessary.
- Pull off pieces of dough and roll them into one-inch balls. Roll through granulated sugar (this is optional), then place on the cookie sheet. Repeat, adding 9 cookies per large baking sheet.
- Use a ½ teaspoon measure to add an indent into the center of the cookie dough. Use your thumbs and fingers to hold the dough as you push down with the other hand. Push back together any cracks that form.
- Bake for 9-11 minutes, then remove from the oven and use a tablespoon measure to carefully indent the wells even further (but don't push through to the bottom).
- Cool completely on a wire rack.
Strawberry Ganache
- While the cookies are cooling, add the freeze dried strawberries to a coffee grinder (or blender, or break them down as much as possible in a ziptop bag). Measure out 1 tablespoon of the powder.⅓ cup freeze dried strawberries
- Mix the 1 tablespoon of strawberry powder with the 1 tablespoon of heavy cream until it formed a paste. Then, add the paste and remaining heavy cream to a saucepan over medium low heat and whisk the mixtures together, removing as many chunks as possible, then stirring occasionally until very hot and bubbles can be seen on the edges.1 tablespoon heavy whipping cream, ½ cup heavy whipping cream
- Add the white chocolate to a heatproof bowl and microwave for 30 seconds to get the process started. Then pour the hot cream overtop and allow it to stand for 1 minute.½ cup white chocolate
- Add one to two drops of red food coloring, then use a small spatula or spoon to mix until it's completely smooth and combined. Allow the ganache to cool and thicken slightly.red food coloring
Assembly
- Use a tablespoon measure to scoop the ganache and carefully pour it into the chocolate cookie wells until filled.
- Sprinkle with crushed freeze dried strawberries (or any leftover powder).
- Allow the ganache to set for about 20 minutes, then enjoy.
Ashley Mills says
This recipe is awesome! Love the balance of strawberries and the chocolate. Love it! 5/5
Callan Wenner says
So happy to hear this, Ashley. Thank you for trying it!!
Sarah says
Hi,
I would love to try out this cookies. I have a question about the measurements in grams. Are they accurate or it's a conversion from the original recipe? I find conversions from cup to grams when baking problematic and tends to ruin my bakes. Thanks
Callan Wenner says
Hi Sarah - I test in grams and convert to cups for all of my recipes, so you are good to go! As a note, I've just updated the recipe card so the cups and metric amounts are split - use the U.S. Cups/Metric toggle button to switch to metric when you bake them. Let me know how they turn out!
Jenn says
These taste amazing. It made about 40 cookies, and the ganache was a little slack, so next time I'll probably use a bit more white chocolate than heavy cream. Such a creative cookie that everyone enjoys! Thank you for this recipe!