Chocolate Thumbprints with Irish Cream Ganache

Total Time Prep: 30 min. Bake: 10 min./batch
Yield 3-1/2 dozen
Contest Winner
Test Kitchen Approved
Chocolate thumbprints with Irish cream ganache are festive cookies that can see you through two very different holidays.

Ingredients

  • 1 cup butter
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 2 teaspoons Irish cream liqueur
  • 1-2/3 cups plus 1/4 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Coarse sugar
  • GANACHE:
  • 5 ounces white baking chips
  • 2 tablespoons plus 1-1/2 teaspoons Irish cream liqueur

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and Irish cream. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture
  2. Shape dough into 1-in. balls, roll in coarse sugar. Place 1-in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
  3. Bake until edges are set, 8-10 minutes. Remove from pans to wire racks.
  4. Meanwhile, prepare the ganache. In a microwave safe bowl, combine baking chips and Irish cream. Microwave, uncovered, on high 1 minute; stir. Microwave in additional 15-second intervals, stirring until smooth. Fill each cookie with ganache. Let stand until set.

Nutrition Facts

1 cookie: 109 calories, 6g fat (3g saturated fat), 17mg cholesterol, 59mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

After creating a dark chocolate ganache-filled cookie, I thought it would be fun to try an Irish Cream version. My husband and I thought these turned out great! The Irish Cream flavor is more pronounced the next day, so it's a good idea to make these a day or two before you'd like to serve them. —Sue Gronholz, Beaver Dam, Wisconsin
Recipe Creator

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