Thumbprint Cookies with Chocolate Espresso Ganache - Easter Idea
If you're looking for cute Easter dessert ideas that pack a ton of flavor, you're going to love every single bite of these Chocolate Thumbprint Cookies for Easter. It's the perfect way to get the flavors of dark chocolate, milk chocolate, and espresso.
Equipment
- Disposable piping bag
Ingredients
- 1 Cup Unsalted sweet cream butter, softened
- 1 Cup Sugar
- 1 Large Egg
- 2 Tsp Pure vanilla extract
- 1 Tbsp Instant espresso powder
- 2 Cups Flour
- 1/2 Cup Dark chocolate Hershey powder
- 1 1/2 Tsp Kosher salt
- 1 Package Dove Milk Chocolate Eggs
- 2 Cups Easter Sprinkles
Chocolate Ganache
- 1 Cup Semi sweet chocolate chips
- 1/2 Cup Heavy whipping cream
- 1 Disposable piping bag
Instructions
Cookies
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper
- Using a large bowl, beat together the butter and sugar until light and fluffy
- Beat in the egg, vanilla and coffee powder until combined
- In a medium bowl, whisk together the flour, cocoa powder, and kosher salt
- Gradually beat in the dry ingredients until combined
- Using a small ice cream scooper, scoop the cookie dough into your handand roll into a ball
- Roll the cookie dough into Easter sprinkles
- Place onto the cookie sheet
- Using your thumb, make an indent into the center of the dough
- Place into the oven and bake for 8 minutes
- Allow to cool completely
Chocolate Ganache
- Using a small pot, bring the heavy whipping cream to a simmer
- Pour over the chocolate chips into a heat proof bowl
- Allow to sit for a minute before whisking until smooth
- Allow the ganache to sit to cool for 5 minutes
- Spoon into the piping bag
- Fill in the center of the cookie with the ganache
- Unwrap the Dove chocolate egg and place into the center of the ganache