These Chocolate Cherry Thumbprint Cookies are a delightful balance of soft, chewy and chocolaty. A double thumbprint makes way for plenty of cherries with a delectable, chocolate glaze topping…the perfect holiday cookie!
This is the new and improved recipe for these thumbprint cookies. I made a version of them last year, but found them to be a bit too dry and lacking chocolate. These are perfectly moist and have glaze for days. Did I mention how good the glaze is?
These are a lot easier to make than you think. A double thumbprint allows for plenty of room for an extra cherry or 2. I prefer 3 cherries on each cookie for maximum enjoyment. If you aren’t a big fan of cherries, you could just add one for a festive garnish. However, I’m not a cherry worshiper and loved every last bit of these. The chocolate and cherry combination is amazing with the texture of these beauties.
I recommend buying a cookie scoop if you don’t already have one. I finally made the small investment and love how much easier it is to make the cookies the same size. The kids will have a lot of fun helping you roll the dough or placing cherries on top.
Sorry for the obscene amount of pictures here, but I just love the way these turned out. I switched window locations and am so much happier with the lighting now. The new house is playing some serious trick on me!
I will not divulge who took a bite out of this cookie and possibly several more following it…LOL! Seriously, these are dangerously addictive and need to be given away shortly after baking to avoid a situation with getting your pants on.
MORE TO LOVE
Chocolate Cherry Thumbprint Cookies
These Chocolate Cherry Thumbprint cookies are the perfect balance of soft and chewy with a delectable chocolate glaze topping!
- 1 1/2 C. Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 C. Unsweetened Cocoa Powder
- 1/2 C. Butter
- 1/2 C. Sugar
- 1/2 C. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla
1 Can of Cherry Pie Filling
- 1 C. Semi-Sweet Chocolate Chips
- 2 tbsp. Butter
- 2 tbsp. Lite Corn Syrup
- 3 tbsp. Milk
In a medium bowl; combine flour, baking soda, baking powder, salt and cocoa powder. In a separate large bowl; cream together butter, sugar, brown sugar, egg and vanilla. Slowly beat in the flour fixture until combined. Scoop a rounded tablespoon of cookie dough and roll into a ball. Place ball on a cookie sheet lined with was paper. Press down on the center of the cookie dough ball using your thumb. Press down with your thumb again crossing over the original thumbprint; creating an x-shape. Spoon around 3 cherries onto the middle of each cookie. Bake at 350 degrees for around 9-10 minutes.
For the Glaze: Add chocolate chips, 2 tbsp. of butter and corn syrup to a small bowl. Microwave on 50% power; stirring frequently until melted. Once melted stir in 3 tbsp. of milk until smooth; drizzle glaze over the tops of cooled cookies using a spoon. Allow glaze to cool completely before storing in an airtight container.