Name: Chocolate Cherry Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; ¾ cup (150g) granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1 ¼ cups (160g) all-purpose flour; ½ cup (40g) unsweetened cocoa powder; ¼ teaspoon salt; 8 oz (225g) semi-sweet or dark chocolate, finely chopped; 1 teaspoon coconut oil or vegetable shortening; 1 cup cherry pie filling (or about 20 maraschino cherries, drained and patted dry)

Jump to Recipe·Print Recipe

I bake these cookies most weeks for a small treat or to bring to a friend. They are quick and use simple pantry items. When I first tried this version, I liked how the dark chocolate and bright cherry worked together, so I kept the method. This Chocolate Cherry Thumbprint Cookies Recipe fits small batches and easy sharing.

Table Of Contents show

I use the cookies for school snacks, quick desserts, or to take to work. The dough stores well in the fridge for a little while, so I can shape it later. I often bake one tray and freeze the rest. They cool fast and look neat on a plate.

This recipe makes small, rich chocolate cookies with a cherry center. The dough is cocoa-based and lightly sweet. Each cookie has a chocolate coating and a bright cherry or cherry filling in the middle. People usually make this for snacks, small parties, or holidays when a pretty but simple cookie is needed. For a different filling idea, try a similar approach used in Boston cream pie cookies, which shows how a soft filling pairs with a firm shell.

Why make this recipe

This cookie is fast and forgiving. The dough takes little time to make and you can chill it if it gets sticky. The chocolate coating keeps the cookie moist longer. The cherry filling adds a bright flavor so you do not need extra frosting. You can make a few or a lot and freeze unbaked balls for later. The mix of cocoa and butter gives a deep chocolate taste that most people like, and the cherry keeps the cookie from tasting heavy.

How to make this recipe

Start by making a soft, cocoa dough and chilling it if needed. Roll small balls and press a thumb into each to make a well. Bake until edges set and cool fully before coating. Melt chocolate and dip or spoon it over each cookie, then wait for the coating to firm. Finally, add the cherry filling into the thumbprint. If you want a slightly different texture, use tips from a chewy cookie method found in that chewy cookie recipe to adjust baking time or chill steps.

Ingredients

1 cup (226g) unsalted butter, softened

¾ cup (150g) granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

1 ¼ cups (160g) all-purpose flour

½ cup (40g) unsweetened cocoa powder

¼ teaspoon salt

FOR THE CHOCOLATE COATING:

8 oz (225g) semi-sweet or dark chocolate, finely chopped

1 teaspoon coconut oil or vegetable shortening

FOR THE CHERRY FILLING:

1 cup cherry pie filling (or about 20 maraschino cherries, drained and patted dry)

Notes: Soft butter makes a smoother dough and helps the cookies spread a little. Cocoa adds deep chocolate taste; unsweetened keeps the cookie from being too sweet. Coconut oil thins the melted chocolate for an even coat. Cherry pie filling is easy; maraschino cherries give a firmer center.

Directions

MAKE THE COOKIE DOUGH: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 minutes with a hand mixer. Add the egg yolk and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 15 minutes before shaping.

SHAPE AND BAKE THE COOKIES: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each dough ball. Bake for 8-10 minutes, or until the edges look set but the centers remain slightly soft. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

COAT THE COOKIES IN CHOCOLATE: While the cookies cool, melt the chocolate. Place the chopped chocolate and coconut oil in a heatproof bowl and microwave in 20-second intervals, stirring between each, until smooth. Dip each cookie completely into the melted chocolate, allowing the excess to drip off before placing them back onto parchment paper. Alternatively, spoon chocolate over each cookie instead of dipping. Let the chocolate set at room temperature or refrigerate for faster setting.

ADD THE CHERRY FILLING: Once the chocolate is firm, spoon a small amount of cherry pie filling into the indentation of each cookie. If using maraschino cherries, press one into the center, allowing the juices to lightly coat the surrounding chocolate.

Notes: Chill dough if it feels too soft; that helps the shape hold while baking. Don’t overbake—centers should stay a bit soft. Let chocolate set fully before adding filling so the cherry juice won’t run into the chocolate.

How to serve this recipe

Serve the cookies at room temperature. They look nice on a small tray for guests or in a paper-lined box for gifts. For a simple plate, arrange them with a small gap so the chocolate does not stick together. These work well with coffee or milk. For parties, put a few cookies on each napkin or plate. If you want a colder dessert, let them chill briefly before serving; the chocolate will be firmer and the cherry will be chewier.

How to store this recipe

Store cookies in an airtight container at room temperature for up to 3 days. If the room is warm, keep them in the fridge and let sit a few minutes before serving. To freeze, place cookies in a single layer on a tray until firm, then pack into a freezer-safe container with parchment between layers. Freeze up to 2 months. Thaw in the fridge or at room temperature. If you froze unbaked dough balls, bake from chilled and add a minute or two to the bake time.

Tips to make this recipe

Use room-temperature butter to cream well with the sugar. If dough is sticky, chill for 10–20 minutes; this makes shaping easier. Press the thumbprint gently so the sides stay tall and the well holds filling. If chocolate is grainy, stop heating and stir until smooth; small heat bursts work best. For a different nutty twist, see a technique used in chocolate peanut butter cookies for melting and mixing notes. Cool cookies fully before adding filling.

Variation

Swap the cherry pie filling for raspberry jam or strawberry preserves for a milder fruit taste. Use milk chocolate instead of dark if you prefer a sweeter coat. For a nutty edge, sprinkle chopped toasted nuts on the wet chocolate before it sets. If you want less chocolate, spoon a small puddle rather than dipping each cookie. The recipe is simple, so big swaps like removing cocoa will change the cookie structure; small swaps work best for a reliable result.

FAQs

Q: Can I use bottled maraschino cherry juice?

A: No, juice will make the chocolate run. Use drained cherries or pie filling.

Q: Can I make the dough ahead?

A: Yes. Chill for up to 2 days or freeze balls for longer.

Q: Do I need coconut oil for the chocolate?

A: No, but it helps the chocolate become glossy and easier to dip.

Q: Can I make these nut-free?

A: Yes. Use nut-free chocolate and avoid toppings with nuts.

Conclusion

This cookie is a simple, reliable treat that fits small gatherings and daily snacks. It blends cocoa dough, a chocolate shell, and a bright cherry center for a neat and tasty bite. For another take and photos of a similar idea, compare this version to Chocolate Cherry Thumbprint Cookies and see a different approach at Chocolate Cherry Thumbprint Cookies | 3 Yummy Tummies.

Chocolate Cherry Thumbprint Cookies Recipe Soft and Rich