Introduction

These Chocolate Cherry Thumbprint Cookies combine rich cocoa cookie dough with a smooth chocolate coating and a burst of sweet cherry filling. They’re perfect for anyone craving a decadent yet delicate treat that’s easy to make and sure to impress.

The image shows glossy chocolate thumbprint cookies with a deep red cherry filling in the center of each cookie. The top layer is a smooth, dark brown chocolate ring that forms a circle around the shiny, juicy cherry in the middle. The bottom half of the photo displays one cookie cut in half, revealing two layers inside: a dense, rich chocolate cookie base with a moist, soft texture and the vibrant cherry jam sitting perfectly in the middle. The cookies are resting on a white plate with subtle blue patterns, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ¼ cups (160g) all-purpose flour
½ cup (40g) unsweetened cocoa powder
¼ teaspoon salt
8 oz (225g) semi-sweet or dark chocolate, finely chopped (for the chocolate coating)
1 teaspoon coconut oil or vegetable shortening (for the chocolate coating)
1 cup cherry pie filling (or about 20 maraschino cherries, drained and patted dry) (for the cherry filling)

Instructions

Step 1: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes using a hand mixer. Add the egg yolk and vanilla extract, mixing until fully combined.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet ingredients, stirring until a soft dough forms. If the dough feels too sticky, chill it in the refrigerator for 15 minutes before shaping.
Step 3: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop small portions of dough and roll into 1-inch balls. Place on the baking sheet spaced about 2 inches apart.
Step 4: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each dough ball. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 5: While the cookies cool, melt the chopped chocolate with the coconut oil in a heatproof bowl, microwaving in 20-second intervals and stirring until smooth.
Step 6: Dip each cookie completely into the melted chocolate, letting excess drip off, and place back on parchment paper. Alternatively, spoon chocolate over each cookie. Allow the chocolate to set at room temperature or refrigerate for quicker setting.
Step 7: Once the chocolate is firm, spoon a small amount of cherry pie filling into the indentation on each cookie. If using maraschino cherries, press one cherry into the center of each cookie, letting its juices lightly coat the surrounding chocolate.

Tips & Variations

If the dough is too soft to roll, chilling it for 15 minutes makes handling easier.
Press indentations again right after baking if they puff up to maintain shape.
For a firmer chocolate coating, use tempered chocolate instead of simply melting it.
Swap cherry filling with raspberry or strawberry preserves for different flavors.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring them to room temperature before serving for the best texture. Avoid freezing as the chocolate coating may crack.

How to Serve

The image shows chocolate cherry thumbprint cookies arranged on a white marbled surface. Each cookie has one smooth, dark brown chocolate layer shaped like a ring with a glossy, bright red cherry filling in the center. In the lower part of the image, a close-up of a cookie broken in half reveals three layers: the outer dark brown chocolate ring, a dense and slightly crumbly chocolate cookie layer inside, and a shiny cherry jelly center that shines with a deep red color. The cookies are neatly stacked, and the surface is white marbled with some blurred cherries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of pie filling or maraschino cherries?

Fresh cherries can be used but make sure they are pitted and relatively dry to avoid making the cookies soggy. You might want to reduce any juices before adding them to the cookies.

What if I don’t have coconut oil or shortening for the chocolate coating?

You can melt the chocolate on its own, but adding a small amount of coconut oil or shortening helps achieve a smoother, shinier coating and makes dipping easier.