Chocolate Cherry Thumbprints
Indulge in the irresistible charm of Chocolate Cherry Thumbprints, a decadent treat that marries rich cocoa-infused cookies with luscious cherry preserves and a silky chocolate drizzle. These bite-sized delights boast a tender, buttery texture with just the right balance of sweetness and tartness, thanks to the vibrant cherry filling nestled in each thumbprint. Perfect for holiday cookie trays or everyday indulgence, this quick-to-make recipe can be ready in just over 30 minutes. With a showstopping presentation and a delightful burst of flavor in every bite, these cookies are as stunning as they are satisfying. Ideal for chocolate and cherry lovers alike, they’re the ultimate crowd-pleasing dessert for any occasion!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.25 teaspoons salt
- 1 tablespoon milk
- 120 grams cherry preserves
- 85 grams semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg yolk and vanilla extract until fully incorporated.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Add the milk to the dough to help bind it together if it appears crumbly.
Roll small portions of the dough into 1-inch balls and place them on the prepared baking sheet. Leave about 2 inches of space between each ball.
Using your thumb or the back of a small spoon, gently press an indent into the center of each dough ball. Be careful not to press too hard or create cracks.
Fill each indentation with cherry preserves, using about 1/2 teaspoon per cookie.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the chocolate drizzle by melting the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl in 20-second increments, stirring after each round, until smooth.
Drizzle the melted chocolate over the cooled cookies for an elegant finish. Let the chocolate set before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 13.8 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
