Easter Egg Thumbprint Cookies
These thumbprint cookies are light and flaky with a chocolate ganache center, top with an M&M egg for a cute Easter treat!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 15 cookies
- • 1 stick (1/2 cup) unsalted butter, softened
- • 1/4 cup powdered sugar
- • 1/2 teaspoon vanilla
- • 1 1/4 cups all-purpose flour
- • 1/8 teaspoon salt
- Chocolate ganache
- • 1/4 cup (2 ounces) semi-sweet chocolate chips
- • 1 teaspoon corn syrup
- • 1 tablespoon unsalted butter
- • 1-3 tablespoons powdered sugar
- 15 M&M eggs
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In large bowl, beat butter, powdered sugar, and vanilla with an electric mixer on medium speed until creamy. Add in all-purpose flour and salt until combined.
Shape dough into 1-inch balls. Place on cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.
Bake 9-10 minutes. Remove from oven and quickly remake indentation, if necessary. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
Make the chocolate ganache: combine the chocolate, corn syrup, and butter in a heatproof bowl and microwave in 30 second increments until fully melted. Add in powdered sugar, 1 tablespoon at a time, until your reach a smooth but slightly thick consistency. Spoon (or pipe) about a teaspoon into each cookie. Top with an egg M&M.
Let cookies sit at room temperature or in the refrigerator until set. Enjoy!