Prep Time: 20 minutes | Chill Time: 1 hour | Cook Time: 10 minutes | Total Time: 1 hour 30 minutes | Servings: 32 cookies | Difficulty: Easy
Table of Contents
Why These Chocolate Cherry Cookies Are Pure Heaven
Get ready for the most decadent chocolate cherry cookies you’ve ever tasted! These fudgy chocolate thumbprint cookies feature rich Dutch cocoa cookie bases filled with silky chocolate cherry ganache that literally melts in your mouth. The deep chocolate flavor pairs perfectly with sweet-tart cherry preserves, creating an irresistible combination that chocolate lovers dream about. Each cookie has the perfect chewy texture – crispy edges with soft, fudgy centers – and that gorgeous ganache pool makes them look bakery-professional. These chocolate thumbprint cookies are perfect for Valentine’s Day, Christmas cookie trays, or anytime you need an impressive dessert that tastes as amazing as it looks. The best part? They’re surprisingly simple to make with basic ingredients you probably already have!
Chocolate Cherry Cookies with Ganache
Equipment
- Electric mixer or stand mixer
- Tablespoon cookie scoop
- ¼ teaspoon measuring spoon
- Baking sheets
- Parchment paper
- Round cookie cutter
Ingredients
Fudgy Chocolate Cookies
- 1½ cups all-purpose flour Spooned and leveled, not packed for accurate measurement
- ½ cup Dutch-process cocoa powder Creates rich, dark chocolate flavor
- ½ teaspoon baking powder Helps cookies rise slightly
- ½ teaspoon sea salt Enhances all the chocolate flavors
- ¾ cup unsalted butter Softened to room temperature for proper creaming
- ¾ cup light brown sugar Packed, creates chewier texture
- ¼ cup granulated white sugar Balances sweetness and texture
- 2 large egg yolks Room temperature, creates tender cookie texture
- 1½ teaspoons pure vanilla extract Enhances overall chocolate flavor
Chocolate Cherry Ganache
- 5 oz dark chocolate Chopped, use good quality for best results
- 6 tablespoons heavy cream Creates silky smooth ganache texture
- ¼ cup cherry preserves Adds fruity sweetness to ganache
Optional Garnish
- 2 tablespoons crushed freeze-dried strawberries or raspberries Creates beautiful red sparkle on top
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- In large bowl using electric mixer on high speed, cream softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Beat in egg yolks and vanilla extract on medium speed until mixture is light and fluffy, about 1-2 minutes. Scrape down bowl sides as needed.
- Add dry ingredients to wet ingredients and mix on low speed just until combined. Don’t overmix.
- Using tablespoon cookie scoop, portion dough into 32 balls. Roll each smooth, then immediately press ¼ teaspoon measuring spoon into center to create indent.
- Cover and refrigerate shaped cookies for 1 hour. This prevents spreading and helps cookies keep their shape.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Arrange 8 cookies per sheet. Bake 10 minutes until edges are set.
- Immediately upon removing from oven, gently re-press indents with ¼ teaspoon. Use round cookie cutter to circle each cookie while hot, reshaping to perfect rounds.
- Let cookies cool on baking sheet 5 minutes, then transfer to wire rack to cool completely before filling.
- Place chopped chocolate in medium bowl. Heat cream in small saucepan until almost boiling, pour over chocolate, stir until smooth. Mix in cherry preserves.
- Spoon about 1 teaspoon ganache into each cookie indent. Refrigerate 10-15 minutes to set. Garnish with crushed freeze-dried berries if desired.
Notes
Premium Ingredients for Bakery-Quality Results
For the Fudgy Chocolate Cookies:
- 1½ cups all-purpose flour – spooned and leveled, not packed
- ½ cup Dutch-process cocoa powder – creates rich, dark chocolate flavor
- ½ teaspoon baking powder – helps cookies rise slightly
- ½ teaspoon sea salt – enhances all the flavors
- ¾ cup unsalted butter – softened to room temperature
- ¾ cup light brown sugar – packed, for chewier texture
- ¼ cup granulated white sugar – balances sweetness
- 2 large egg yolks – room temperature, creates tender texture
- 1½ teaspoons pure vanilla extract – enhances chocolate flavor
For the Chocolate Cherry Ganache:
- 5 oz dark chocolate – chopped, use good quality for best results
- 6 tablespoons heavy cream – creates silky ganache texture
- ¼ cup cherry preserves – adds fruity sweetness
Optional Garnish:
- Crushed freeze-dried strawberries or raspberries – for beautiful red sparkle
Step-by-Step Instructions for Perfect Chocolate Cherry Cookies
- Mix Dry Ingredients (2 minutes): In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugars (3 minutes): In a large bowl using electric mixer on high speed, cream softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla (2 minutes): Beat in egg yolks and vanilla extract on medium speed until mixture is light and fluffy, about 1-2 minutes. Scrape down bowl sides as needed.
- Combine Wet and Dry (2 minutes): Add dry ingredients to wet ingredients and mix on low speed just until combined. Don’t overmix!
- Shape and Indent (10 minutes): Using a tablespoon cookie scoop, portion dough into 32 balls. Roll each smooth, then immediately press a ¼ teaspoon measuring spoon into center to create indent. (Don’t use your thumb – the spoon creates prettier, more uniform indents!)
- Chill the Dough (1 hour): Cover and refrigerate shaped cookies for 1 hour. This crucial step prevents spreading and helps cookies keep their shape.
- Bake to Perfection (10 minutes): Preheat oven to 350°F. Line baking sheets with parchment paper. Arrange 8 cookies per sheet. Bake 10 minutes until edges are set but centers still look slightly underdone.
- Re-indent While Hot (1 minute): Immediately upon removing from oven, gently re-press indents with ¼ teaspoon. Use a round cookie cutter to circle each cookie while hot, reshaping them to perfect rounds.
- Cool Completely (15 minutes): Let cookies cool on baking sheet 5 minutes, then transfer to wire rack to cool completely before filling.
- Make Ganache (5 minutes): Place chopped chocolate in medium bowl. Heat cream in small saucepan until almost boiling, pour over chocolate, stir until smooth. Mix in cherry preserves until combined.
- Fill and Set (15 minutes): Spoon about 1 teaspoon ganache into each cookie indent. Refrigerate 10-15 minutes to set ganache. Garnish with crushed freeze-dried berries if desired.
Expert Tips for Cookie Success
These chocolate cherry cookies prove that impressive desserts don’t have to be complicated! Store in airtight container at room temperature for 3 days or freeze up to 2 weeks. These pair beautifully with our fudgy chocolate brownie cookies and cannoli cookies for an Italian-inspired cookie platter. Serve alongside our pumpkin cheesecake truffles for an elegant dessert spread. Try them with our Christmas kitchen sink cookies for the ultimate holiday cookie tray. Love chocolate desserts? Follow us on Pinterest for more irresistible chocolate creations!
FAQ About Chocolate Cherry Cookies
Can I skip chilling the cookie dough?
No, chilling is essential! The dough must be chilled for at least 1 hour to prevent excessive spreading and help cookies maintain their thumbprint shape during baking.
Why do my cookies lose their indent while baking?
This is normal! That’s why you re-press the indents immediately after removing from the oven while cookies are still hot and pliable. The heat softens them temporarily.
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate provides better contrast with the sweet cherry preserves. If using milk chocolate, reduce cherry preserves to 3 tablespoons to prevent it from being too sweet.
What if I don’t have cherry preserves?
Try raspberry, strawberry, or blackberry preserves! Each creates a different but equally delicious flavor combination with the chocolate.
Can I make these cookies ahead for Christmas?
Absolutely! Bake cookies and freeze unfilled for up to 1 month. Thaw, make fresh ganache, and fill the day before serving for best results.
Why are my cookies spreading too much?
Make sure butter is softened but not melted, measure flour correctly (spoon and level, don’t scoop), and don’t skip the chilling time. Also ensure your oven temperature is accurate.
Can I double this recipe?
Yes! This recipe doubles perfectly. Just make sure you have enough fridge space to chill all the shaped cookies before baking.
What’s the best way to crush freeze-dried berries for garnish?
Place them in a zip-top bag and gently crush with a rolling pin or bottom of a glass. You want fine crumbs, not powder.