Chocolate Cherry Thumbprint Cookies are a delightful treat that combines the rich, decadent taste of chocolate with the sweet, tart burst of cherry filling. These cookies feature a tender chocolate base with a thumbprint indentation filled with cherry preserves or a maraschino cherry, making them as beautiful as they are delicious. Perfect for holiday baking or any special occasion, these cookies offer a perfect balance of flavors and textures, with the deep cocoa flavor complementing the fruity cherry center. Their elegant appearance and irresistible taste make them a standout addition to any dessert table.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
For the Filling:
- 1/2 cup cherry preserves or maraschino cherries, halved
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions:
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Shape the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
- Fill the Cookies: Spoon a small amount of cherry preserves into each indentation, or place a halved maraschino cherry in the center of each cookie.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Chocolate Drizzle: While the cookies cool, melt the chocolate chips with the heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies.
- Serve: Allow the chocolate to set before serving. Store the cookies in an airtight container at room temperature.
These Chocolate Cherry Thumbprint Cookies are sure to be a hit, with their perfect blend of rich chocolate and sweet cherry making them a crowd-pleaser at any gathering!
