Chocolate Cherry Thumbprint Cookies

Nothing satisfies a chocolate craving quite like these chocolate cherry cookies They start with a deeply fudgy chocolate thumbprint cookie and are filled with a luscious chocolate cherry ganache that feels decadent enough for a celebration yet easy enough to whip up on a cozy night in

I fell for these cookies the first time I made them for a family birthday My sister declared them better than any bakery treat she ever had and now they are our new holiday tradition

Ingredients

• All purpose flour: creates the tender yet sturdy base for the cookies Make sure to spoon and level for accurate measurement
• Dutch process cocoa powder: imparts a rich and deep chocolate taste Opt for a high quality brand for best results
• Baking powder: provides a little lift for a soft but thick texture Fresh leavening works best
• Sea salt: sharpens the flavor and balances the sweetness Use a flaky or fine sea salt not table salt
• Unsalted butter: brings richness and lets you control the salt in the dough Softened butter creams best with sugar
• Light brown sugar: adds moisture and a subtle caramel note Choose soft fresh brown sugar for the best crumb
• Granulated white sugar: balances the brown sugar for classic crisp edges
• Egg yolks: give a fudgy and tender bite To separate cleanly use chilled eggs and let yolks warm before mixing
• Vanilla extract: rounds out all the flavors with warmth Real vanilla extract makes a noticeable difference
• Chocolate for ganache: Use a bar you love to eat I am partial to Endangered Species Cherries Dark Chocolate for both flavor and ethics
• Heavy cream: creates a silky and rich ganache Choose heavy cream with minimal additives for smooth melting
• Cherry preserves: bring bright fruity zing Look for preserves with visible cherry pieces and a natural label

Instructions

Mix Dry Ingredients:

In a medium mixing bowl whisk together the flour cocoa powder baking powder and sea salt until thoroughly blended This ensures the cocoa and salt get evenly distributed throughout the dough

Cream Butter and Sugars:

In your largest mixing bowl use an electric mixer to cream the unsalted butter light brown sugar and white sugar on high speed for three minutes Scrape the bowl as needed The butter should look light and fluffy This step creates the cookie’s classic bite and flavor

Add Yolks and Vanilla:

Add the egg yolks and vanilla extract to the butter mixture Beat on medium until fully combined and airy about two minutes This brings rich flavor and structure

Combine Wet and Dry Ingredients:

On low speed mix the dry ingredients into the wet just until no flour streaks remain Be gentle to keep cookies tender

Shape and Chill:

Scoop the dough into thirty two portions with a tablespoon size scoop Roll each one gently between your palms to form balls Press a quarter teaspoon into each to create a thumbprint shaped indent Place them on a tray and refrigerate for an hour This helps them hold shape in the oven

Bake the Cookies:

Fifteen minutes before baking preheat your oven to three hundred fifty degrees Fahrenheit Line two baking sheets with parchment Arrange eight cookies per sheet so they have room to spread Bake for nine to eleven minutes Their edges will set but centers look soft

Refine Indent and Cool:

While cookies are hot gently press the center down again with a quarter teaspoon The shape may have puffed up a bit in baking Optionally scoot a round cutter around each cookie to sharpen the edges Cool cookies on the baking sheet for five minutes then transfer to a wire rack to finish cooling

Make Ganache:

Put chopped chocolate in a medium bowl Heat the heavy cream in a small saucepan just until steaming but not boiling Pour the hot cream over the chocolate Wait thirty seconds then stir until melted and glossy Mix in the cherry preserves until you have a smooth ganache

Fill and Set:

Once the cookies are cool fill each center with about one teaspoon of ganache Smooth or swirl with a spoon if you like Chill filled cookies in the fridge ten to fifteen minutes so the ganache sets

Store:

Keep cookies in an airtight container at room temperature for up to three days or in the fridge if your kitchen is especially warm

They taste even better the day after baking The combination of cherry preserves and dark chocolate in the ganache is my absolute favorite part It reminds me of sharing chocolate covered cherries with my grandmother on winter evenings There is something so nostalgic about this flavor pairing

Storage Tips

Store cookies in an airtight container lined with parchment so the ganache does not smudge Keep them at room temperature for up to three days Avoid stacking if you want the ganache tops to look perfect You can also store them in the fridge for a firmer bite Just let them come to room temp before serving for the best flavor

Ingredient Substitutions

Swap regular cocoa powder for Dutch process if that is what you have though the flavor and color will be slightly lighter If you cannot find cherry preserves try raspberry or apricot for a fun twist For dairy free use a vegan butter and coconut cream in the ganache

Serving Suggestions

These cookies make a stunning addition to holiday cookie trays Enjoy them with hot cocoa or coffee I also love serving them slightly chilled with a glass of red wine for a grown up treat You can even sprinkle a pinch of flaky sea salt on the ganache before it sets for a finishing touch

Cultural and Historical Context

Chocolate and cherry is a classic flavor pairing in European desserts such as Black Forest cake These cookies offer a playful take on that tradition in thumbprint cookie form which traces its roots to Sweden where they are called hallongrotta or raspberry caves

Seasonal Adaptations

Bake these at Valentine’s Day for a romantic gesture Swap in berry or plum preserves for summer fruit flavor Add a hint of almond extract to the cookie dough in the winter for a cozy twist

Success Stories

Many readers love making a double batch and freezing half Some tell me their kids ask for these every snow day A neighbor once traded a loaf of homemade bread for a box of these rich cookies

Freezer Meal Conversion

You can freeze unbaked dough balls with indents for up to three months When ready to bake let them sit on the counter as the oven preheats then bake as directed Freeze finished cookies in a single layer then thaw and fill with ganache after defrosting for the freshest taste

Every batch of these cookies has turned out rich and irresistible They are sure to become a treasured part of your baking lineup too

FAQs for This Recipe

→ How do I get a perfect thumbprint shape?

Press the dough balls gently with a measuring spoon and reshape with a round cutter after baking while warm.

→ Can I substitute the cherry preserves?

Feel free to use raspberry or strawberry preserves for a different fruity twist in the ganache filling.

→ Why chill the dough before baking?

Chilling prevents spreading, ensuring cookies hold their shape and the indent stays defined for filling.

→ How should the cookies be stored?

Keep them in an airtight container at room temperature for up to three days for maximum freshness.

→ Can I make the dough ahead of time?

Yes, shape and chill the dough balls up to a day ahead; bake straight from the fridge for best results.