If you’re looking for a treat that’s both charming and delicious, this Chocolate Cherry Thumbprint Cookies Recipe is just the ticket. These cookies bring together the rich, deep flavor of cocoa with a bright, tangy cherry jam center that’s perfect for special occasions or a cozy afternoon snack. I love making them when I want to impress friends without fussing too much in the kitchen—plus, they store well, so you can enjoy them over several days.
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Why You’ll Love This
This Chocolate Cherry Thumbprint Cookies Recipe perfectly balances a tender, cocoa-kissed cookie with a pop of vibrant cherry jam and a glossy chocolate drizzle. It’s a satisfying combo that’s as pretty as it is tasty.
- Reliable Texture, Great Flavor: The butter and cocoa create a soft yet sturdy cookie base with a deep chocolate flavor that’s not overpowering.
- Crisp–Golden Finish: Baking just right gives you crisp edges with a tender middle that’s a dream to bite into.
- Pantry-Friendly Ingredients: You likely have most of these staples on hand, making this recipe a quick and approachable classic.
- Weeknight Easy, Weekend Worthy: I often whip these up on a busy weeknight for dessert but feel totally fancy serving them at brunch or holiday gatherings.
Ingredient Snapshot
Using quality ingredients makes a huge difference here—especially the butter and cherry jam. When you pick your flour and cocoa powder, a quick sniff or taste will tell you if they’re fresh and lively, which means your cookies will be full of charm.
- Unsalted butter: Always use unsalted to control salt levels; softened to room temp for easy creaming.
- Granulated sugar: Provides sweetness and helps the cookie develop a slight crunch on edges.
- Egg yolks: These add richness—don’t skip! Make sure they’re fresh and at room temperature.
- Vanilla extract: Choose pure vanilla for the best aroma and subtle sweetness.
- All-purpose flour: Fresh and well-sifted for a smooth dough without lumps.
- Unsweetened cocoa powder: Pick a natural or Dutch-processed cocoa depending on your flavor preference (I lean Dutch-processed for richness).
- Salt: Just a pinch to balance the sweet and chocolate flavors.
- Cherry jam: Tart cherry jams work wonderfully here, adding a pop of tang to balance the chocolate.
- Semi-sweet chocolate chips: For melting and drizzling on top—don’t skip this step; it elevates the whole cookie.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chocolate Cherry Thumbprint Cookies Recipe
Step 1 — Set Up & Season
Start by pulling your butter out to soften at room temperature—that’s the secret to easy creaming later. Preheat your oven to 350°F (175°C), and line your baking sheets with parchment paper or a silicone mat for easy cleanup and even baking. I always like to do this first so I can focus on the dough without interruptions. Make sure to measure out your sugar, flour, and cocoa powder before you begin mixing.
Step 2 — Sear, Toast, or Mix
In a large bowl, cream the softened butter with granulated sugar until the mixture turns pale and fluffy—about 2 to 3 minutes using either a hand or stand mixer. This light texture means your cookies will be tender and not dense. Add the egg yolks and vanilla, mixing until just combined. In a separate bowl, whisk together your flour, cocoa powder, and salt to prevent clumps. Gradually add this dry mix into the wet, mixing on low speed just until it forms a soft dough. Resist the urge to overmix here, as that can make the cookies tough.
Step 3 — Finish for Best Texture
Roll the dough into tablespoon-sized balls and arrange them on your prepared baking sheet, leaving about 2 inches between each. Use your thumb or the back of a small spoon to gently press an indentation in each ball—be careful not to press too deeply or you’ll lose that lovely shape. Fill the indentations with a spoonful of cherry jam, tucking it just below the cookie surface so it doesn’t spill over while baking. Bake for 12 to 15 minutes until the edges start to set but the centers still look slightly soft—this ensures a tender bite. Let the cookies cool for a few minutes on the pan, then transfer to a wire rack to cool completely before drizzling with melted chocolate. This finishing touch seals the deal with a glossy, rich accent that’s irresistible.
Smart Little Tips
Over the years, I’ve learned a few tricks to make these cookies turn out perfectly every time. Temperature control and gentle handling are key to keep the dough soft and the cookies moist, while a careful baking time guarantees just-right doneness without dryness.
- Doneness Cue: Look for set edges and a slightly soft center to avoid overbaking.
- Temperature Trick: Use room-temperature butter and egg yolks for smooth, creamy dough.
- Make-Ahead Move: You can chill the shaped dough balls for 30 minutes to firm up before baking to maintain cookie shape.
- Avoid This Pitfall: Don’t overfill the thumbprint with jam; too much will spread and become sticky during baking.
Serving Ideas
Finishing Touches
Drizzling the melted semi-sweet chocolate over your chocolate cherry thumbprint cookies is where the magic really happens. It adds a smooth, shiny finish that contrasts beautifully with the jam’s vibrant red and the cookie’s matte cocoa surface. You can also sprinkle a pinch of flaky sea salt on top for an unexpected but delightful flavor pop.
Pair It With
These cookies are a perfect match with a cup of strong coffee or a robust black tea. The bitterness of the drink balances the sweetness and enhances the tartness of the cherry jam. For a festive twist, pair them with a glass of dessert wine or a rich hot chocolate—trust me, it’s a winning combo.
Easy Plating Upgrades
For casual serving, stack a few cookies on a cute plate and add a small bowl of extra cherry jam on the side. For fancier occasions, arrange them in a circle on a platter with fresh cherries and dust lightly with powdered sugar. Even a sprig of mint adds a fresh pop of color and aroma.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your Chocolate Cherry Thumbprint Cookies in an airtight container at room temperature for up to 5 days. I find a single-layer helps keep them crisp, but if you stack, place parchment between the layers to avoid sticking. The cookies maintain their soft, tender centers while the edges stay pleasantly crisp.
Freezing Tips
These cookies freeze beautifully. Freeze them unbaked as dough balls, or fully baked and cooled. When freezing dough, simply scoop onto a sheet tray and freeze until firm before transferring to a freezer bag. Thaw baked cookies at room temperature before serving—this keeps your texture intact and the filling soft and luscious.
Reheating Chocolate Cherry Thumbprint Cookies Recipe Without Drying Out
To warm up leftovers without drying them, pop cookies in a microwave for about 10-15 seconds—just enough to soften but not melt the chocolate or jam. Alternatively, heat in a 300°F oven for 5 minutes on a lined baking sheet. An air fryer at low temperature also works well for a quick refresh. Keep an eye so they don’t get hard or burnt.
Frequently Asked Questions
Frozen cherries would add moisture that can make the cookies soggy. Cherry jam is thicker, helping maintain the cookie’s structure and providing a more consistent, concentrated flavor.
I recommend Dutch-processed cocoa for a smooth, mellow chocolate flavor, but natural cocoa works too if you prefer a more acidic, bold taste.
Press gently to form a shallow well and fill with jam slightly below the cookie surface. Avoid overfilling so the jam can bubble slightly without spilling over the edges.
Yes! Substitute the butter with a vegan butter alternative and use flax or chia eggs instead of yolks. The texture might be a bit different but they’ll still be delicious.
Final Thoughts
PrintPrint Recipe
Chocolate Cherry Thumbprint Cookies Recipe
Delight in these rich and tender Chocolate Cherry Thumbprint Cookies, featuring a buttery cocoa cookie base filled with vibrant tart cherry jam and topped with a luscious semi-sweet chocolate drizzle. Perfect for satisfying chocolate lovers with a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
For the Filling:
- ½ cup cherry jam or preserves (tart cherry preferred)
For the Topping:
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Prep Your Ingredients and Equipment: Take the butter out of the fridge to soften while you gather your other ingredients. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Room-temperature butter makes the dough easier to cream and helps the cookies stay soft.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg yolks and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, cocoa powder, and salt to prevent clumps. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a small spoon to press a shallow indentation in the center of each cookie. Don’t press too deep—just enough to hold the cherry filling without flattening the cookie.
- Add the Cherry Filling: Spoon a small amount of cherry jam into each indentation. Make sure the jam is slightly below the cookie’s surface to prevent spillage during baking.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are set but the centers still look slightly soft. Keep an eye on them after 12 minutes to prevent overbaking. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Add the Chocolate Drizzle: Melt the chocolate chips in a microwave-safe bowl or over a double boiler, stirring until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Allow the chocolate to set before serving.
Notes
- Use room-temperature butter for easier creaming and softer cookies.
- Whisk dry ingredients well to avoid lumps of cocoa powder in the dough.
- Press indentations shallowly to hold the cherry filling without flattening the cookies.
- Watch the baking time closely to avoid overbaking; 15 minutes is ideal.
- Allow cookies to cool before drizzling chocolate to prevent melting and spreading.
- For variation, try different fruit preserves like raspberry or strawberry.
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