High Altitude Bailey's Ganache Thumbprint Cookies

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One of my favorite combinations is chocolate and Bailey's Irish cream! These High Altitude Bailey's Ganache Thumbprint Cookies are filled with creamy chocolate ganache mixed with boozy Bailey's Irish cream.

Close up of a High Altitude Bailey's Ganache Thumbprint Cookies surrounded by more High Altitude Bailey's Ganache Thumbprint Cookies on a grey and white background with a few mini chocolate chips scattered about

Updated July 2022 with ingredient notes, recipe FAQ, expert tips, etc.

These High Altitude Bailey's Ganache Thumbprint Cookies are a delicious and boozy take on the popular thumbprint cookie. These chewy, crumbly cookies are filled with a delicious silky chocolate ganache filled with boozy Bailey's Irish cream.

As I learn how to bake at high altitude, I want something a little different than a classic chocolate chip cookie and these thumbprint cookies are it. Not only are these cookies aesthetically pleasing but they are super chocolate and delicious. We make a chocolate dough, bake it, create an indent and fill it with chocolate Irish cream ganache. It's drizzled with even more chocolate and topped with a flaky sea salt.

These cookies are perfect especially during the holiday's with a mug of hot chocolate with a generous pour of Bailey's Irish cream. These cookies are the perfect addition to your holiday cookie plate. And, don't forgot your festive Ornament Pesto Sun-dried Tomato Cheese Balls! I make this EVERY YEAR because it's that good.

Why You'll Love This Recipe

These cookies are loaded with chocolate
A boozy twist on the thumbprint cookie
Perfect for the holidays especially Santa's cookie plate

Ingredients

Unsalted Butter: I use unsalted so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie. ½ is room temperature and ½ is melted.
Sugar: I use dark brown and granulated sugar to give us just the right amount of sweetness and chewiness. I like dark brown sugar for its robust taste and it also reacts with the baking soda.
Egg: A whole egg to bind the cookie dough, add moisture, and adds richness.
Flour: I always use all-purpose flour. Just make sure to measure the flour correctly.
Cocoa Powder: I used just standard ordinary cocoa powder but you can use a dutch process cocoa powder or a dark cocoa powder for a more intense chocolate flavor.
Salt: I prefer to use kosher or fine sea salt in base of my cookies. I also like to finish my cookies with a sprinkle a little bit of sea salt on top.
Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste.
Baking Soda: it's our only leavening agent in these cookies. It reacts with the acidic molasses in the dark brown sugar. Which can result in a higher rise than using a light brown sugar.
Semisweet chocolate chips: We use to create a ganache in the center of our cookies for even more chocolate flavor and a different texture.
Bailey's Irish Cream: or use your favorite Irish cream! Irish cream tastes sweet and milky, with notes of vanilla and chocolate. We mix it with heavy cream and chocolate to create the most amazing ganache.
Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly.
Chocolate Melting Wafers (or chocolate) (Optional): I just melt a little bit to drizzle on the cookies for a more aesthetic appearance.

Step-by-Step Instructions

Side by side photos with a number in the upper left corner with the number in white text with a black offset outline. The left photo says '1' with an oven showing its been set at 350 degrees Fahrenheit. The right photo says '2' and shows a red stand mixer with a beater attachment with the butter and sugar being creamed together.

Preheat oven to 350 degrees Fahrenheit
In a stand mixer, beat melted butter, room temperature butter, and both sugar until completely creamed together ~ 3 minutes.

Side by side photos with a number in the upper left corner with the number in white text with a black offset outline. The left photo says '3' shows a red stand mixer with a beater attachment with the eggs and vanilla being beaten into the butter and sugar mixture . The right photo says '4' and shows the mixing bowl with the chocolate cookie dough combined with a red silicone spatula.

Add in egg and vanilla extract, beat until combined together.
Add in kosher salt, baking soda, cocoa powder, and all purpose flour. Beat until just combined. Use a silicone spatula to make the dough is fully combined.

Side by side photos with a number in the upper left corner with the number in white text with a black offset outline. The left photo says '5' shows scooped cookie dough on a silicone mat on a baking tray in 4 rows of 3. The right photo says '4' and shows a close up of a baked cookie with a small well in the center created by a bottle of vanilla extract turned upside down.

Scoop cookie dough using a 1.5 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 1-2 inches between each cookie. Bake for 8 - 10 minutes in a pre-heated oven.
After removing from the oven take a bottle of vanilla extract, turn upside down and gently push the cap into the center of the cookie for a few seconds making sure not to push all the way down but enough to create a small well. Cool cookies to room temperature.

Side by side photos with a number in the upper left corner with the number in white text with a black offset outline. The left photo says '7' shows a small metal bowl over a pan on the stove with chocolate, baileys irish cream and heavy cream combined with a small metal whisk. The right photo says '8' and shows cookies on the silicone mat on a baking pan with ganache filled in the center of each cookie.

Fill a small sauce pot with an inch or 2 inches of water. Heat on the stove until simmering. Place a small metal bowl on top of the pot and fill with heavy cream, Bailey's Irish Cream, butter and chocolate chips. Melt and whisk together until completely combined.
Let the ganache cool slightly and fill a piping bag. Snip off the end and fill each cookie to the top. Let the ganache set and cool.

Side by side photos with a number in the upper left corner with the number in white text with a black offset outline. The left photo says '9' shows a small metal bowl over a pan on the stove with chocolate melting wafers. The right photo says '1- and shows cookies on the silicone mat on a baking pan with ganache filled in the center of each cookie and drizzled with chocolate melting wafers and a sprinkles of flaky sea salt.

Melt chocolate wafers according to package directions.
Drizzle chocolate over the cookies using a snipped piping bag/sandwich bag or spoon. Finally, sprinkle each cookie with a pinch of flaky sea salt. Let the chocolate set and enjoy!

Equipment

Stand mixer with beater attachment

No stand mixer? Break out this whisk/silicone spatula! You can definitely make this cookie dough by hand just prepare yourself for extra time.

Cookie scoop set, for this recipe I used the ~.8 ounces / 1.5 tablespoon scoop

Additional standard equipment include measuring cups and spoons, silicone spatula, small whisk, silicone baking mat, baking sheet, sauce pot and small metal bowl

Expert Tips

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Cool your cookies! : Let the cookies cool so they aren't so soft that they fall apartment. They need some time to firm up.

Baking accordingly based on cookie size: The bake time will vary depending on the size of the cookie scoop you use (I use a 1 & ½ tablespoon scoop). Add time for larger scoops, lessen it for smaller.

Recipe FAQ

How do I make perfectly round cookies?

To make my cookies perfectly round, after taking the cookies out of the oven, I'll fill over a water glass and make sure my cookie is inside the give in a gentle wiggle/swirl until its perfectly round. Repeat with the rest of the cookies. Then, let it cool as instructed in the directions.

What altitude were these cookies baked at? How do I adjust for my altitude?

I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

I don't have a piping bag what can I use instead?

Fill the ganache in a ziplock bag instead and snip off the end. I wouldn't have a much structure as a piping bag but will work in a pinch.

Can I make these cookies alcohol free?

Of course, just replace the Irish cream with more heavy cream.

How else can I create a thumbprint/indent in my cookies?

I found that my vanilla extract bottle lid made the perfect indent in my thumbprint cookies. Alternatively, you could use a measuring spoon (1 teaspoon) and use the back of it OR you could use your thumb as well.

Storage

Store cookies in a single layer in an airtight at room temperature for a few days.

Overhead of High Altitude Bailey's Ganache Thumbprint Cookies with some cookies on an antique cooling rack while some will be on the scattered around the setting with the bottle of Bailey's, white eggs in a small wire basket, a bowl of ganache, an antique sifter, a whisk covered in coca powder and 2 mugs of cocoa and scatter crumbs and mini chocolate chips.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.