Chocolate Cherry Thumbprint Cookies

  • 1 cup (2 sticks) plus 1 tablespoon butter, at room temperature, divided
  • 2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup dark chocolate chips
  • 1/4 cup heavy whipping cream
  • 24 maraschino cherries, well drained, and patted dry
  1. Preheat oven to 350°F and grease or line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined.
  3. Add cocoa powder, salt, baking soda, baking powder, and flour. Stir to combine.
  4. Roll dough into 24 1 1/2-inch balls. Place 1 inch apart on baking sheet. Bake until edges are set, 10-12 minutes.
  5. Remove from oven and using the back of a round metal teaspoon, make a 1-inch indentation in the center of each cookie. Let cool 1 minute on baking sheet before moving to a wire rack to cool completely.
  6. In a microwaveable bowl, microwave the chocolate chips, whipping cream, and 1 tablespoon butter on high until melted, stirring every thirty seconds.
  7. Spoon a heaping teaspoonful melted chocolate into each cookie indentation. Top each indentation with a cherry.
  8. Let rest until filling has set, about 30 minutes. Enjoy!

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