Chocolate Cherry Thumbprint Cookies
These Chocolate Cherry Thumbprint Cookies are a deliciously indulgent treat! Enjoy rich chocolate paired with a delightful cherry surprise.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Cookie Scoop
- Wooden spoon or spatula
- Oven thermometer
Ingredients
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 21 ounces cherry pie filling
- 2 ounces Chocolate Almond Bark or chocolate melting wafers for drizzling on top
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the room temperature butter and white sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Using a cookie scoop, portion out the dough and roll each portion into a ball. Place the balls on the prepared baking sheets about 2 inches apart.
- Press down in the center of each ball to create an indentation for the cherry filling.
- Bake the cookies for 10-12 minutes, or until the edges are set.
- Allow cookies to cool slightly before transferring to a wire rack. Spoon cherry pie filling into each thumbprint while warm.
- Melt the Chocolate Almond Bark or chocolate melting wafers and drizzle over the cookies.
Notes
- Store in an airtight container for up to 5 days at room temperature.
- For a low-carb option, use almond flour and a sugar substitute.
- Do not overfill the thumbprints to prevent overflowing.