Chocolate Cherry Cookies

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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.

Chocolate Cherry Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Servings 32 cookies


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


For the Chocolate Cookies:

  • In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • In a large bowl, cream together the butter, brown sugar, and granulated white sugar until fluffy.
  • Add the egg yolks and vanilla extract, mixing until light and fluffy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • 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.
  • Preheat the oven to 350°F. Arrange the cookies on parchment paper-lined baking sheets.
  • 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.
  • 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:

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

Assembling the Cookies:

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

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