Halloween Chocolate Thumbprint Cookies (Printable Version)

Rich chocolate cookies with almond notes, filled with creamy white ganache and festive Halloween motifs.

# Ingredients:

→ Cookie Base

01 - 180 grams unsalted butter, softened to room temperature
02 - 100 grams granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure almond extract
05 - 190 grams all-purpose flour
06 - 25 grams cocoa powder (ideally half black cocoa, half regular)
07 - ½ teaspoon fine sea salt

→ White Chocolate Ganache

08 - 100 grams white chocolate chips or chopped white chocolate
09 - 50 grams heavy cream (35% fat content)
10 - Orange gel food coloring, as needed
11 - Black sprinkles for ghost eyes
12 - Green sprinkles for pumpkin stems

→ Optional Flavor Variations

13 - Peppermint extract (substitute for almond extract)
14 - Vanilla extract
15 - Orange extract

# Steps:

01 - Preheat oven to 190°C. Line two large baking sheets with silicone mats or parchment paper to prevent sticking.
02 - In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 3 to 4 minutes until light and fluffy.
03 - Add the egg yolk and almond extract to the creamed mixture; beat until smooth and fully combined.
04 - Sift flour, cocoa powder, and salt together. Gradually add to the wet ingredients, mixing on low speed until just combined and dough forms a cohesive mass.
05 - Form uniform 2.5 cm balls using a small cookie scoop. Place on prepared sheets spaced 2.5 cm apart. Press a thumb or spoon into center of each ball to create a well; sculpt ghost tails as desired with a spoon handle.
06 - Bake at 190°C for 8 minutes until tops lose shine and feel set. Remove from oven and allow to cool completely on baking sheets.
07 - Heat heavy cream in the microwave for 1 minute until steaming. Add white chocolate and let sit 2 to 3 minutes. Whisk until smooth, reheating gently in 15-second intervals if needed.
08 - Divide ganache; tint half with orange gel food coloring for pumpkin cookies. Leave remaining ganache white for ghost cookies.
09 - Spoon approximately ½ teaspoon of ganache into each cookie well. Top pumpkin cookies with green sprinkles and ghost cookies with paired black sprinkles as eyes.
10 - Store decorated cookies in airtight containers layered with parchment paper for up to 4 days. Bake cookies in advance without filling for up to one week at room temperature or freeze up to three months.

# Notes:

01 - Use properly softened butter to avoid cookie spreading. Black cocoa powder intensifies color and flavor but can be substituted with regular unsweetened cocoa.
02 - Gently re-press wells after baking while cookies are warm to prevent puffing.
03 - Ganache should be thick enough to hold shape yet fluid for easy filling; adjust temperature accordingly.
04 - Creative extract substitutions include peppermint, vanilla, or orange for varied flavor profiles.

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