Ingredients for Chocolate Cherry Thumbprints
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Unsweetened Cocoa Powder
- Egg
- All Purpose Flour
- Neufchatel Cheese
- Powdered Sugar
- 1 teaspoon vanilla extract
- Maraschino Cherries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cherry Thumbprints? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Cherry Thumbprints
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder (Ghirardelli recommended), 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls. Place balls onto prepared baking sheets, leaving about 2 inches between each cookie.
- Using your thumb, make an indentation in the center of each ball, creating a well.
- Fill each indentation with ½ teaspoon cherry pie filling or preserves.
- Bake for 10-12 minutes, or until edges are set.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle melted dark chocolate over cooled cookies for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
15g
Carbs
3g