Chocolate Cherry Cookies

Posted on April 17, 2025

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Get ready to fall in love with the ultimate chocolate cherry cookies! These fudgy chocolate thumbprint cookies are filled with a luscious chocolate cherry ganache that will leave you craving more.

Why these cherry chocolate cookies are a must-try:

  • They’re incredibly chocolatey, thanks to the rich flavor of Dutch-process cocoa powder.
  • The texture is just perfect – chewy and moist, making every bite a delight.
  • Filled with a heavenly chocolate cherry ganache, each cookie is a burst of flavor that melts in your mouth.
  • And the best part? They’re super easy to make! With just a few simple ingredients, you’ll have a batch of irresistible cookies ready in no time.

Got questions? Let’s clear them up:

  • Wondering how to store these cookies? Simply pop them in an airtight container at room temperature for up to three days. Or freeze them in a freezer bag for up to two weeks.
  • Yes, chilling the dough is crucial to help the cookies keep their shape as they bake.
  • If your ganache didn’t melt all the way, no worries! Just heat it gently in a double boiler until smooth and silky.

Here are some tips for baking success:

  • Always measure your flour properly to ensure the perfect texture.
  • After baking, use a circular cookie cutter to shape the cookies for a neat finish.
  • And when making the indents, opt for a ¼ teaspoon for prettier results.

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Chocolate Cherry Cookies

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  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 32 cookies 1x
  • Category: Dessert

Ingredients

Scale

For the Chocolate Cookies:

  • 1 ½ cups all-purpose flour (spooned and leveled (188 g))
  • ½ cup Dutch-process cocoa powder (40 g)
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¾ cup unsalted butter (softened (168 g))
  • ¾ cup light brown sugar (packed (165 g))
  • ¼ cup granulated white sugar (50 g)
  • 2 egg yolks (at room temperature)
  • 1 ½ teaspoon vanilla extract

For the Chocolate Cherry Ganache:

  • 5 oz chocolate (chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate))
  • ¼ cup + 2 tablespoon heavy cream (90 ml)
  • ¼ cup cherry preserves (85 g)


Instructions

For the Chocolate Cookies:

  1. In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  2. In a large bowl, cream together the butter, brown sugar, and granulated white sugar until fluffy.
  3. Add the egg yolks and vanilla extract, mixing until light and fluffy.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  5. Scoop the dough into 32 portions and roll into balls. Use a ¼ teaspoon to make an indent in each ball. Chill the dough for one hour.
  6. Preheat the oven to 350°F. Arrange the cookies on parchment paper-lined baking sheets.
  7. Bake for 9-11 minutes, then reshape the indents with a ¼ teaspoon. Use a circular cookie cutter to shape the cookies while still hot.
  8. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

For the Chocolate Cherry Ganache:

  1. Add the chopped chocolate to a medium bowl.
  2. Heat the heavy cream in a small saucepan until it’s about to boil, then pour it over the chocolate. Stir to combine.
  3. Add the cherry preserves and mix together.

Assembling the Cookies:

  1. Fill the center of each cookie with about 1 teaspoon of ganache.
  2. Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
  3. Store leftovers in an airtight container. Enjoy!

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