Easter Thumbprint Cookies

5 from 2 votes

Soft and chewy, chocolaty, cookies topped with a Cadbury Mini Egg.

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 254kcal

Author: Wendy

Preheat your oven to 350 degrees F.
In a medium bowl add the flour, baking powder, and salt, whisk to blend.
Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy
Add the egg yolks and vanilla, continuing to mix until well blended.
Add 1/2 the flour mixture and beat until smooth, add the remainder of
the flour mixture and beat just until the dough forms moist clumps.
Form the dough into a ball.
Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
Create a depression in the center of each ball.
Using the back of a floured 1/2 teaspoon measuring spoon works great too.
Bake until golden brown, approximately 20 minutes.
Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour ganache into the squeeze bottle
Fill the indentations with the ganache.
Top with the chocolate cadbury.
Serve and enjoy!

You can chance the toppings around on these cookies to make them anything you like!