Strawberry Chocolate Thumbprint Cookies
Easy double chocolate thumbprint cookies are made with a chocolate shortbread and sugar cookie base and filled with strawberry white chocolate ganache. They're chewy, buttery, and have a punchy strawberry flavor perfect for chocolate strawberry lovers!
Servings: 24 cookies
Calories: 160kcal
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
- Fine mesh sieve
- ½ teaspoon measure
- Tablespoon measure
Ingredients
Chocolate Cookie
- ¾ cup unsalted butter room temperature (170g)
- ¾ cup granulated sugar 150g
- 1 teaspoon kosher salt
- 2 large egg yolks
- 1¾ cup all-purpose flour 210g
- ¼ cup cocoa powder 21g
Strawberry Ganache
- ½ cup white chocolate 3.25oz
- ½ cup + 1 tablespoon heavy whipping cream separated (120ml & 15ml)
- ⅓ cup freeze dried strawberries ground into powder - 1 tablespoon is needed
- red food coloring
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.
- In the bowl of a stand mixer cream together the butter and sugar for one minute on medium high speed until lightly fluffy.
- Scrape down the sides, then add the salt and egg yolks and mix on medium speed for another minute.
- 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.
- 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.
- 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.
- 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.
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.
Notes
Store the cookies, covered, at room temperature for one day, or in the fridge for 5 days. Allow the cookies to come to temperature before enjoying.
If pieces of chocolate or strawberry remain in the ganache, pass it through a fine mesh sieve into another bowl, then fill the cookies.
The provided nutrition information is an estimate per cookie, accuracy is not guaranteed.
Nutrition
Calories: 160kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 273IU | Vitamin C: 40mg | Calcium: 16mg | Iron: 1mg