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
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup cherry jam or preserves (tart cherry preferred)
For the Topping:
- 1/2 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.
