These Orange Chocolate Thumbprint Cookies are soft, chewy and divine. They have the beloved flavor combination of citrusy orange and creamy chocolate. These cookies are easy to make and are perfect for any time of the year.

I don’t know about the rest of you, but I LOVE the orange/chocolate combination. I know it’s maybe typically seen as more of a winter/holiday themed flavor combo since that’s when oranges are in season, but I feel like it’s totally acceptable any time. I mean, it’s a cookie, so when is it not okay to eat one? I know I already have a few chocolate/orange recipes on the blog, but I am not done with the flavor combo yet! So stay tuned for another one coming this summer.

These cookies are pretty straightforward to make. I think the hardest part of making them is waiting for them to cool to fill the wells with chocolate. So, let’s gather some ingredients and get baking!

What you’ll need to make the Orange Chocolate Thumbprint Cookies

all-purpose flour
granulated sugar
salt
fresh oranges
unsalted butter
vegetable oil
eggs
vanilla extract
semisweet or bittersweet chocolate
heavy cream

Let’s make the cookies!

Start with preheating your oven and lining a couple of cookie sheets with parchment paper or silpat.

Next, in the bowl of a stand mixer, rub orange zest in with the sugar until fragrant. Then, cream together with the butter until smooth and creamy. Mix in the egg, oil and vanilla extract until combined. Then, mix in the flour and salt until completely combined.

Now, this next step isn’t totally necessary, but I like to do it. Scoop the cookies and roll in sparkling sugar or granulated sugar (if you want), and place on the prepared cookie sheets. Bake the cookies until they are barely lightly brown around the edges. The point is for them to be *just* baked so they still stay soft and chewy. Overbaking will make them crunchy.

Once you pull them out of the oven, immediately use a the bottom of a shot glass or the end of the handle of a whisk, and press down in the center of each cookie. This will be where you fill with chocolate.

Don’t forget about the chocolate filling!

The creamy ganache center is super simple. Simply chop up the chocolate and place in a heatproof bowl. Then, heat the heavy cream to barely a simmer, and pour over the chocolate. Let it sit for a couple of minutes, then whisk together until smooth with the orange zest. Pour the melted chocolate into the wells of each cookie. That’s it! I told you it wasn’t too difficult.

Notes & Tidbits

Make sure to press down the center of the cookies immediately after they come out of the oven. If you let them cool any, you won’t be able to press them down as easily.

Orange Chocolate Thumbprint Cookies

Yield: 27 cookies

No Ratings

Ingredients

For the orange thumbprint cookies

zest from 2 oranges
1 1/4 cups granulated sugar, plus more for rolling (if desired)
12 Tablespoons unsalted butter, softened
3 Tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt

For the orange chocolate ganache

4 ounces semisweet or bittersweet chocolate, chopped
1/2 cup heavy cream
zest from 1/2 an orange

Instructions

Preheat the oven to 325ºF. Line 2-3 baking sheets with parchment paper or silpat. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, rub the orange zest and the sugar together until fragrant. Then, cream together with the butter until creamy and completely combined, about 2-3 minutes on medium-high speed.
Mix in the oil, egg and vanilla extract until combined.
On low speed, mix in the flour and salt. Mix until completely combined, about 1-2 minutes.
Scoop the cookie dough into 2 tablespoon sized rounds. Roll in sparkling or granulated sugar (if desired) and place on the prepared cookie sheets, spacing 2 inches apart.
Place in the oven and bake for 15-20 minutes, or until the edges are barely lightly brown. Immediately after removing from the oven, press down the center of the cookie with the bottom of a shot glass or whisk handle to create a well for the chocolate. Let cool completely.
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the heavy cream to barely a simmer in a small pot over low heat. Pour over the chocolate and let sit for 2 minutes. Whisk together until smooth, then whisk in the orange zest. Pour spoonfuls of the melted chocolate into the center well of each cookie until filled to the top. Let set until the chocolate has cooled and become creamy, at least 2 hours.
Store in an airtight container in the fridge for 1 week.

Nutrition Information:

Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 188

Nutritional information is only an estimate.