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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

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.

During the holiday's you can find me usually sipping a large mug of hot chocolate with a generous pour of Bailey's Irish cream...these cookies are going to be 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.

Ingredients

Overhead of ingredients on a white marble background. In the top right lert are a bowl of mini chocolate chips, next tot it on the right is a milk bottle of heavy cream, underneath is a single egg, next to it is a small white bowl of brown sugar and next to it is a small white square bowl with cocoa powder. In the middle row starting from the left is a small bottle of vanilla extract, a very small bowl of kosher salt, next to it is a small white bowl of granulated sugar. Finally, on the bottom left row is a full bottle of Bailey's Irish cream, next to it is a small white plate with a stick of butter, next to it is a small white square bowl with baking soda and finally next to a small square white bowl with all purpose flour.
  • Butter, Unsalted
  • Brown Sugar, Dark
  • White Sugar
  • Egg
  • Vanilla Extract
  • Kosher Salt
  • Baking Soda
  • Cocoa Powder
  • All-Purpose Flour
  • Chocolate Chips
  • Bailey's Irish Cream
  • Heavy Cream
  • Chocolate Melting Wafers (or chocolate) - Optional
  • Flaky Sea Salt - Optional

See recipe card for quantities.

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.
  1. Preheat oven to 350 degrees Fahrenheit
  2. 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.
  1. Add in egg and vanilla extract, beat until combined together.
  2. 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.
  1. 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.
  2. 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.
  1. 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.
  2. 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.
  1. Melt chocolate wafers according to package directions.
  2. 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

Storage

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

Recipe Tips

  • No piping bags? Use a ziplock instead.
  • Alcohol free? Replace the Bailey's Irish Cream with more heavy cream.
  • Other filling ideas? Try jams or jellies for a fruity take on the thumbprint cookies.
  • Looking to make round cookies? Check out these tricks for a perfectly round cookies!
  • What's my elevation? 5,280 ft!
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.

Love Bailey's? Check out these boozy recipes!

No-Churn Oreos and Bailey's Ice Cream: I know Oreos are milk’s favorite cookies but Bailey’s give this classic a delicious boozy twist in a no-churn ice cream form.No-Churn Oreos and Bailey's Ice Cream is made with only 4 ingredients and fast, easy and so delicious.

Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream: Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream is a delicious dessert with a unique take on the classic tiramisu. It uses Milano cookies instead of ladyfingers and hot chocolate instead of coffee. This is an easy recipe that makes a great holiday dessert! Not to mention, there's some Bailey's Irish Cream for an added boozy twist.

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 Pinterest, Facebook or Instagram.

High Altitude Bailey's Ganache Thumbprint Cookies

Mara
Irresistible chewy chocolate cookies with a luscious Irish cream-spiked chocolate ganache center. These are one of my favorites and perfect for the holiday season.
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Prep Time 20 mins
Cook Time 20 mins
Cooling time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 145 kcal

Ingredients
  

  • ½ stick butter, melted unsalted
  • ½ stick butter, room temperature unsalted
  • ¼ cup granulated sugar
  • ½ cup brown sugar, dark packed
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt

Bailey's Ganache

  • ⅔ cup chocolate chips
  • 3 tablespoons heavy cream
  • 3 tablespoons Bailey's Irish Cream
  • 1 tablespoon butter, room temperature unsalted

Optional

  • flaky sea salt
  • melting chocolate wafers, dark chocolate

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
See inside the post for step by step photos!
The recipe was created and baked at 5,280 feet elevation.

Nutrition

Calories: 145kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 110mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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