Chocolate Cherry Thumbprint Cookies Recipe
Imagine a chilly afternoon in the heart of Winter, the kind where the sun glimmers off the snow, and the world outside feels like a cozy fairytale. It’s the perfect time to gather in the warmth of your kitchen, the fragrant aroma of baking wafting through the air. Today, we’ll be making Chocolate Cherry Thumbprint Cookies—a sweet, indulgent treat that embodies warmth and love. These cookies are not just delightful to eat; they remind us of fond memories of family gatherings and laughter around the dining table. This is definitely one you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick to Make: Perfect for busy days, these cookies can be prepped and baked in less than an hour.
- Crowd-Pleasing: A delicious combo of chocolate and cherry that delights both kids and adults alike.
- Easy to Customize: You can try different fillings or toppings to match any occasion or preference.
- Beautiful Presentation: The glossy chocolate coating and vibrant cherry filling make these cookies incredibly appealing.
- Perfect for Any Season: Whether it’s a holiday celebration or an everyday treat, these cookies fit right in.
Ingredients You’ll Need for Chocolate Cherry Thumbprint Cookies Recipe
- 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)
Let’s Make It Together
1. Make the Cookie Dough:
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 minutes with a hand mixer. Add the egg yolk and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 15 minutes before shaping.
2. Shape and Bake the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
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, or until the edges look set but the centers remain slightly soft. 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, melt the chocolate. Place the chopped chocolate and coconut oil in a heatproof bowl and microwave in 20-second intervals, stirring between each, until smooth. Dip each cookie completely into the melted chocolate, allowing the excess to drip off before placing them back onto parchment paper. Alternatively, spoon chocolate over each cookie instead of dipping. Let the chocolate set at room temperature or refrigerate for faster setting.
4. Add the Cherry Filling:
Once the chocolate is firm, spoon a small amount of cherry pie filling into the indentation of each cookie. If using maraschino cherries, press one into the center, allowing the juices to lightly coat the surrounding chocolate.
Delicious Variations to Try
- Nutty Delight: Add chopped nuts like pecans or almonds into the chocolate coating for an added crunch.
- Peppermint Twist: Stir finely crushed peppermint candies into the chocolate mixture for a refreshing holiday flavor.
- Fruit Medley: Swap out the cherry filling for raspberry or blueberry pie filling for a fruity twist.
- Spicy Kick: Incorporate a pinch of cayenne pepper into the cookie dough or chocolate for a surprising flavor journey.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: These cookies can be made ahead! Place the baked cookies in an airtight container before adding the chocolate to keep them fresh.
- Ingredient Swaps: Vegan butter can substitute for unsalted butter for a vegan version of this recipe.
- Storage Suggestions: Keep leftover cookies in an airtight container at room temperature for up to five days. You can also freeze them for up to 3 months.
- Slicing Tips: If you want to make uniform sizes, use a cookie scoop for perfectly shaped dough balls.
What’s Inside – Nutrition Breakdown
- Serving size: 1 cookie
- Calories: 150
- Carbohydrates: 20g
- Sugar: 10g
- Fat: 7g
- Protein: 2g
- Sodium: 20mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough in advance and keep it in the fridge for up to 3 days or freeze it for later use.
Can I use different ingredients?
Yes! Feel free to experiment with different types of chocolate or even try different fruit fillings.
How do I store leftovers?
Store them in an airtight container at room temperature for up to five days or freeze for longer storage.
How long does it last?
When stored properly, these cookies can last for about a week at room temperature, or up to three months in the freezer.
A Cozy Closing Note
These Chocolate Cherry Thumbprint Cookies are more than just a sweet treat; they evoke warm memories of baking with loved ones and sharing delicious moments. I hope you enjoy making them as much as I do! Save this Chocolate Cherry Thumbprint Cookies Recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
Chocolate Cherry Thumbprint Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully sweet Chocolate Cherry Thumbprint Cookies filled with cherry pie filling and coated in rich chocolate—a perfect treat for any occasion.
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 coating)
- 1 teaspoon coconut oil or vegetable shortening (for coating)
- 1 cup cherry pie filling (or about 20 maraschino cherries, drained and patted dry)
Instructions
- Make the Cookie Dough: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 minutes with a hand mixer. Add the egg yolk and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 15 minutes before shaping.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. 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, or until the edges look set but the centers remain slightly soft. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Coat the Cookies in Chocolate: While the cookies cool, melt the chocolate. Place the chopped chocolate and coconut oil in a heatproof bowl and microwave in 20-second intervals, stirring between each, until smooth. Dip each cookie completely into the melted chocolate, allowing the excess to drip off before placing them back onto parchment paper. Alternatively, spoon chocolate over each cookie instead of dipping. Let the chocolate set at room temperature or refrigerate for faster setting.
- Add the Cherry Filling: Once the chocolate is firm, spoon a small amount of cherry pie filling into the indentation of each cookie. If using maraschino cherries, press one into the center, allowing the juices to lightly coat the surrounding chocolate.
Notes
Make-Ahead Advice: These cookies can be made ahead! Store baked cookies in an airtight container before adding chocolate to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
