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Chocolate Cherry Thumbprint Cookies Recipe

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★★★★★

4.5 from 90 reviews

Delight in these rich Chocolate Cherry Thumbprint Cookies featuring a soft cocoa-infused dough, a luscious cherry filling, and a smooth chocolate coating. Perfectly bite-sized, these cookies combine the deep flavor of cocoa with sweet cherry centers and a glossy chocolate finish, making them an irresistible treat for any occasion.

Ingredients

Scale

For the Cookie Dough

  • 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

For the Chocolate Coating

  • 8 oz (225g) semi-sweet or dark chocolate, finely chopped
  • 1 teaspoon coconut oil or vegetable shortening

For the Cherry Filling

  • 1 cup cherry pie filling (or about 20 maraschino cherries, drained and patted dry)

Instructions

  1. Make the Cookie Dough: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer until the mixture becomes light and fluffy, approximately 2 minutes. Next, add the egg yolk and vanilla extract, mixing thoroughly until fully incorporated. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring continuously until a soft, cohesive dough forms. If the dough feels overly sticky, place it in the refrigerator to chill for 15 minutes, which will make it easier to handle.
  2. Shape and Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop small portions of dough and roll each into a 1-inch ball. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each dough ball. Bake in the preheated oven for 8 to 10 minutes, or until the edges appear set while the centers stay slightly soft. Remove from the oven and let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  3. Coat the Cookies in Chocolate: While the cookies cool, prepare the chocolate coating. In a heatproof bowl, combine the finely chopped semi-sweet or dark chocolate with coconut oil or vegetable shortening. Microwave the mixture in 20-second intervals, stirring in between each, until the chocolate is fully melted and smooth. Dip each cooled cookie completely into the melted chocolate, allowing any excess chocolate to drip off before placing the cookies back onto parchment paper. Alternatively, you can spoon the melted chocolate over each cookie if preferred. Allow the chocolate to set at room temperature or speed up the process by refrigerating the cookies.
  4. Add the Cherry Filling: Once the chocolate coating has firmed up, spoon a small amount of cherry pie filling into the indentation of each cookie. If you are using maraschino cherries, press one cherry gently into the center of the indentation, letting the juices lightly coat the surrounding chocolate for added flavor and decoration.

Notes

  • If the dough is too soft to roll, chilling it for 15 minutes will make it easier to handle.
  • Pressing the indentations again immediately after baking can help maintain their shape if they puff up in the oven.
  • For a firmer chocolate coating, use tempered chocolate instead of simply melting it.
  • Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For a different flavor, try using raspberry or strawberry preserves instead of cherry filling.

Keywords: chocolate cherry thumbprint cookies, cocoa cookies, cherry filled cookies, chocolate coated cookies, holiday cookies, homemade thumbprint cookies

Find it online: https://biteandenjoy.com/chocolate-cherry-thumbprint-cookies-recipe/