One thing that I really appreciate is that the world of cookies is so vast, so much so that you could make a different cookie every day of the month, or more. That isn’t to say that I don’t usually really on the old stand-by – chocolate chip – but still, it’s good to have options. And these Chocolate Cherry Thumbprint Cookies are an option I am over the moon to have. They’re incredibly easy to make – no chilling, no rolling – and yet they certainly look special. And the taste? Well, I’ll take a cookie with two types of chocolate and a sweet burst of cherry any day.
When you first see these, you might think, “Oh, those look complicated.” But I promise you they are really, truly not. The dough is basic – butter and sugar creamed together and then mixed with flour, baking soda, baking powder, and cocoa powder. Then you roll the dough into balls and bake them until the edges are still set but the cookie is soft.
Using a measuring spoon, you make an indentation in each cookie and then you top each one with what is basically a quick ganache that only took chocolate chips, whipping cream, a bit of butter, and a microwave to make.
And then, of course, there’s a cherry on top. It nestles right into that indentation and the melty chocolate coating you made.
Every bite has a soft chocolate cookie crumb with some fudgier chocolate to go along with it, but there’s also that signature juicy maraschino sweetness to top it all off. It’s a delightful cookie – I love to give them as gifts or just make a batch when a sweet tooth strikes!
Chocolate Cherry Thumbprint Cookies
15m prep time
10m cook time
- 1 cup (2 sticks) plus 1 tablespoon butter, at room temperature, divided
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 cup cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup dark chocolate chips
- 1/4 cup heavy whipping cream
- 24 maraschino cherries, well drained, and patted dry
- Preheat oven to 350°F and grease or line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined.
- Add cocoa powder, salt, baking soda, baking powder, and flour. Stir to combine.
- Roll dough into 24 1 1/2-inch balls. Place 1 inch apart on baking sheet. Bake until edges are set, 10-12 minutes.
- Remove from oven and using the back of a round metal teaspoon, make a 1-inch indentation in the center of each cookie. Let cool 1 minute on baking sheet before moving to a wire rack to cool completely.
- In a microwaveable bowl, microwave the chocolate chips, whipping cream, and 1 tablespoon butter on high until melted, stirring every thirty seconds.
- Spoon a heaping teaspoonful melted chocolate into each cookie indentation. Top each indentation with a cherry.
- Let rest until filling has set, about 30 minutes. Enjoy!
Recipe adapted from Home in the Finger Lakes.