Chocolate Cherry Thumbprint Cookies
What makes these cookies especially delightful is how simple they are to prepare. With just a few pantry staples, you can create a batch of easy thumbprint cookies that will impress family and friends.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Teaspoon or small cookie scoop
- Small spoon or your fingertip
- Microwave-safe bowl or double boiler
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 I love using tart cherry for the perfect pop!
- 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.
- Pro Tip: 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 2–3 minutes).
- Add the egg yolks and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Pro Tip: Whisk the dry ingredients well to prevent any clumps of cocoa in your dough.
- 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 an indentation in the center of each cookie.
- Pro Tip: 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 it from spilling over during baking.
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, or until the edges are set but the centers still look slightly soft.
- Pro Tip: Keep an eye on the cookies after 12 minutes—overbaking will dry them out.
- 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 using a double boiler. Stir until smooth.
- Drizzle the melted chocolate over the cooled cookies using a spoon or a small piping bag.
- Let the chocolate set before serving.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 150 kcal
- Total Fat: 8 g
- Saturated Fat: 4.5 g
- Cholesterol: 25 mg
- Sodium: 50 mg
- Total Carbohydrates: 19 g
- Dietary Fiber: 1 g
- Sugars: 12 g
- Protein: 2 g