Soft, chewy chocolate thumbprint cookies with cherry pie filling in the middle that are drizzled in chocolate. These delicious Chocolate Cherry Thumbprint Cookies are the perfect sweet treat and make an amazing Christmas cookie that freezer great!
These chocolate cherry thumbprint cookies are to-die-for amazing cookies that combine two of my favorite things! They remind me of my favorite chocolate-covered cherries, but in cookie form. They really are so yummy!
Each soft chocolate cookie has a cherry pie filling and is topped with a chocolate drizzle. They are always a favorite Christmas cookie at our house, but I make them for Valentine’s day, too, because the color is perfect for that holiday, too.
You Will Love This Easy Recipe
- I love that they look fancy but they’re so easy to make! The chocolate cookie is soft and chocolatey and I use canned cherry pie filling for the filling.
- You don’t have to chill the dough before you bake the cookies, so there’s no waiting time!
- For the drizzle, I use melted chocolate almond bark. It melts like a dream and adds the perfect finishing touch.
- Butter – remember to leave it out at room temperature to soften!
- White sugar – this gives the cookies a lightly crispy texture around the edges.
- Large eggs – leave them out at room temperature before you make the cookies. They mix easier that way.
- Vanilla extract – you could also use almond extract for a different flavor.
- All-purpose flour – the spoon and level method is the best way to measure it!
- Unsweetened cocoa powder
- Salt – if you use unsalted butter be sure to add a few extra pinches of salt.
- Baking soda
- Baking powder
- Cherry pie filling – we’re using canned pie filling to make it really easy!
- Chocolate Almond Bark – or use chocolate melting wafers.
How to Make Them
Cream the butter and sugar in a large bowl (or in a stand mixer) until the mixture is light and fluffy. Mix in the eggs one at time.
Add the vanilla and mix to combine. Mix in the cocoa powder, salt, baking soda, baking powder, and flour. Mix until the dry ingredients are incorporated.
Scoop and roll the cookie dough into 1 1/2-inch balls. Place them on a baking sheet lined with parchment paper.
Use your thumb to make an indent in the center of each dough ball. Place two cherries in each indent.
Bake the cookies at 350°F for 10 to 12 minutes and then cool them on the cookie sheet for two minutes. Transfer them to a cooling rack to cool completely.
Melt the almond bark following the package instructions. Drizzle the melted chocolate over the cookies. Once the chocolate has set, they’re ready to serve or you can store them in an airtight container.
Yes, you can make it a day ahead and refrigerate it. Allow it to warm up at room temperature before you form the balls.
You can use jam or make chocolate thumbprints with a chocolate filling. If you use those, wait to add the filling until after the cookies are baked. You can also use other fruit pie fillings that go with chocolate.
I recommend using chocolate almond bark or chocolate wafer melts because they melt better and have a better consistency for drizzling.
Yes, white chocolate almond bark would work great if you want to switch it up!
If you love chocolate and cherries, this easy thumbprint cookie recipe is for you! They’re so pretty on a cookie platter and the flavor is amazing. Enjoy!
More Great Cookie Recipes
- Soft and delicious Almond Cherry Cookies are glazed with cherry frosting with a maraschino cherry baked in the middle!
- If you love chocolate chip cookies, you have to try my amazing Chocolate Chip Skillet Cookie!
- Peppermint Macaroons are red and green chewy coconut cookies that are perfect for the holidays.
- Mexican Wedding Cookies are melt-in-your-mouth nutty cookies made with pecans and dusted with powdered sugar.
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3 cups flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 21 ounces cherry pie filling
- 2 ounces Chocolate Almond Bark or chocolate melting wafers
- In a large mixing bowl cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder and flour. Mix until combined.
- Roll dough into 1 ½ inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well. Place two cherries in each cookie.
- Bake at 350 degrees Fahrenheit for 10-12 minutes. Cool on baking sheet 2 minutes. Remove to wire rack to finish cooling.
- Melt chocolate almond bark according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an air tight container.