High-Protein Chocolate Ganache Thumbprint Cookies
Meet your new favorite holiday cookie: rich, fudgy High-Protein Chocolate Thumbprints filled with glossy dark chocolate ganache. These melt-in-your-mouth treats get a functional upgrade from Epic Protein Chocolate Maca, adding a boost of plant-based protein and superfood goodness without changing the classic, crave-worthy texture. The chocolate cookie base is soft, chewy and cacao-forward, while the silky ganache pools perfectly in each thumbprint for a bakery-style finish. Sprinkle, chill and enjoy a festive cookie that feels indulgent but eats a little smarter.
CHOCOLATE COOKIE INGREDIENTS
- 1 ½ cups all-purpose flour
- ½ cup cacao powder
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 1 ½ tsp vanilla extract or vanilla bean paste
- 1 tbsp Epic Protein Chocolate Maca
CHOCOLATE GANACHE INGREDIENTS
- 1 cup dark chocolate chips
- ½ cup coconut milk
- Sprinkles
DIRECTIONS
- Line two baking sheets with parchment and set aside.
- In a medium bowl, whisk together the flour, cacao powder, Epic Protein, salt and baking powder.
- In a separate large bowl, beat the butter, brown sugar and granulated sugar with an electric mixer for about 2 minutes, until creamy.
- Add the egg yolks and vanilla and continue mixing until the mixture looks lighter in color and fluffy, 1–2 minutes.
- Add the dry ingredients and mix just until the dough comes together. Scoop out tablespoon-sized portions (you’ll get about 34), roll them into smooth balls, and place them on the prepared baking sheets.
- Use a ¼-teaspoon measuring spoon to gently press an indent into the center of each ball. Chill the shaped dough for at least 1 hour. (You can chill them all on one baking sheet, then spread them out before baking.)
- Preheat your oven to 350°F.
- Arrange the chilled dough balls about 1½ inches apart. Bake for 9–11 minutes (10 tends to be perfect).
- Right after baking, press the centers again with the ¼-teaspoon if the indent has puffed up. If you want perfectly round edges, gently “spin” a round cookie cutter around each warm cookie to tidy the shape.
- Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely.
- Place the chocolate chips in a small heatproof bowl.
- Warm the coconut milk until it’s just about to boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute.
- Stir until smooth and glossy.
- Spoon about 1 teaspoon of ganache into each cookie indent (a little more if it fits).
- Add sprinkles if you’d like.
- Chill the cookies for 10–15 minutes to help the ganache firm up.
- Store leftovers in an airtight container for up to 3 days.
- Enjoy!
