Chocolate Cherry Thumbprint Cookies Recipe
Delight in these rich and soft Chocolate Cherry Thumbprint Cookies, featuring a cocoa-infused buttery dough filled with tart cherry jam and topped with a smooth semi-sweet chocolate drizzle. Perfect for satisfying your sweet tooth with a luscious combination of chocolate and cherry flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 servings
- 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 (preferably tart cherry)
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 much 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 to 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, 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, making sure the jam sits slightly below the cookie’s surface to prevent spilling over 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 after 12 minutes to avoid overbaking, which can dry out the cookies. 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 semi-sweet chocolate chips in a microwave-safe bowl or using a double boiler, stirring until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set before serving.
Notes
- Use room-temperature butter to ensure easy creaming and soft cookie texture.
- Whisk dry ingredients well to avoid cocoa clumps in the dough.
- Press indentations gently to hold cherry jam without flattening cookies.
- Watch baking time closely after 12 minutes to prevent drying out the cookies.
- For a different filling flavor, try raspberry or strawberry jam instead of cherry.
- Use a double boiler to melt chocolate gently and avoid burning.
