Description
Chocolate Cherry Cookies are rich chocolate thumbprint cookies filled with a silky chocolate cherry ganache. The cookies have a deep cocoa flavor with a sweet tart cherry center and soft chewy texture. This recipe yields about 32 cookies and bakes quickly at 350°F, making it perfect for holidays, cookie trays, or make ahead desserts.
Ingredients
1 1/2 cups (188 g) all-purpose flour
1/2 cup (40 g) Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 large egg yolks, room temperature
1 1/2 tsp vanilla extract
5 oz dark chocolate or cherry dark chocolate bar, finely chopped
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves
Instructions
1. Whisk together flour, cocoa powder, baking powder, and salt in a bowl and set aside.
2. Beat softened butter with brown sugar and granulated sugar using a mixer until light and creamy.
3. Mix in egg yolks and vanilla and continue beating until the mixture becomes pale and fluffy.
4. Add the dry ingredients to the butter mixture and mix on low speed just until the dough forms.
5. Portion the dough into about 32 pieces using a tablespoon scoop and roll into balls.
6. Press a small indentation into the center of each dough ball with a measuring spoon.
7. Refrigerate the shaped dough balls for about 1 hour to firm up.
8. Preheat oven to 350°F (175°C) shortly before baking and line baking sheets with parchment paper.
9. Place dough balls on the prepared baking sheets, spacing them apart, and bake for about 9–11 minutes.
10. Immediately after baking, gently press the center again to deepen the indent if it has puffed up.
11. Optionally circle a round cutter around each warm cookie to create a neat round shape.
12. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
13. To make the filling, place chopped chocolate in a bowl and pour hot heavy cream over it once it is just about to boil.
14. Stir until the chocolate melts and forms a smooth ganache.
15. Mix cherry preserves into the ganache until fully combined.
16. Spoon about 1 teaspoon of ganache into the center of each cooled cookie.
17. Refrigerate the filled cookies for 10–15 minutes until the ganache sets.
Notes
Chilling the dough helps the cookies hold their shape and keeps the center indent from spreading during baking.
Re-pressing the indentation after baking ensures there is enough space for the ganache filling.
Running a round cutter around hot cookies reshapes them into evenly sized circles.
Allow cookies to cool fully before adding the ganache so it does not melt or run.
Store leftover cookies in an airtight container for up to 3 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie