High Altitude Bailey's Ganache Thumbprint Cookies

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings cookies

Calories 145kcal

Author Mara

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 (120 grams)
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.

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.

Nutrition