Description
Delicious chocolate cookies with a cherry center, perfect for snacks or gatherings.
Ingredients
Scale
- 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)
Instructions
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. 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. Chill in the refrigerator for 15 minutes if too sticky.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out small portions of dough and roll into 1-inch balls. Place them on the prepared baking sheet and press an indentation into each dough ball.
- Bake for 8-10 minutes, or until the edges look set but the centers remain slightly soft. Let the cookies cool completely on a wire rack.
- Melt the chocolate with coconut oil in a heatproof bowl. Dip each cookie into the melted chocolate, allowing excess to drip off, and place back on parchment paper.
- Once the chocolate is firm, spoon a small amount of cherry pie filling into the indentation of each cookie.
Notes
For the best results, use soft butter to create a smoother dough. This recipe can be adjusted with different fillings such as raspberry or strawberry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg