These chocolate cherry cookies are rich, fudgy thumbprint delights filled with a luscious chocolate cherry ganache. Perfect for Valentine’s Day, holiday cookie trays, or any time I crave a decadent chocolate treat.

Why I Love This Recipe

I adore these cookies because they’re incredibly chocolatey, thanks to Dutch-process cocoa powder. The chewy texture is just right, and the cherry chocolate ganache center adds a delightful twist that melts in my mouth. Plus, the recipe is straightforward, making it easy to whip up a batch whenever I need a sweet indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cookies:

All-purpose flour
Dutch-process cocoa powder
Baking powder
Sea salt
Unsalted butter, softened
Light brown sugar, packed
Granulated white sugar
Egg yolks, at room temperature
Vanilla extract

For the Chocolate Cherry Ganache:

Chocolate bars (preferably with cherry flavor)
Heavy cream
Cherry preserves

Directions

In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, I cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
I add the egg yolks and vanilla extract to the butter mixture, mixing until well combined.
Gradually, I incorporate the dry ingredients into the wet mixture, stirring until just combined.
I scoop the dough into tablespoon-sized portions, roll them into balls, and make an indent in the center of each using a 1/4 teaspoon.
I chill the dough balls for about an hour.
Preheat the oven to 350°F (175°C). I place the chilled dough balls on a parchment-lined baking sheet and bake for 9-11 minutes.
While the cookies bake, I prepare the ganache by melting the chocolate with heavy cream and stirring in the cherry preserves until smooth.
Once the cookies are out of the oven and slightly cooled, I press down the centers again if needed and fill each indent with the chocolate cherry ganache.
I allow the cookies to cool completely before serving.

Servings and Timing

This recipe yields approximately 32 cookies. The total time to make these cookies is about 1 hour and 40 minutes, including chilling time.

Variations

I sometimes use different flavored chocolate bars for the ganache to experiment with new taste combinations.
For a nutty twist, I add finely chopped nuts to the cookie dough.
If I prefer a different fruit flavor, I substitute the cherry preserves with raspberry or strawberry preserves.

Storage and Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To enjoy them warm, I microwave a cookie for about 10 seconds to soften the ganache.

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough balls for at least an hour before baking helps maintain their shape.

Can I freeze the cookie dough?

Yes, I freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, I add a couple of extra minutes to the baking time.

What if I don’t have Dutch-process cocoa powder?

I can use natural cocoa powder, but the flavor and color might be slightly different.

Can I make the ganache ahead of time?

Yes, I prepare the ganache in advance and store it in the refrigerator. Before using, I gently reheat it until it’s pourable.

How do I make the cookies more festive?

I sprinkle colored sugar or edible glitter on the ganache before it sets for a festive touch.

Conclusion

These chocolate cherry cookies are a delightful treat that combines rich chocolate flavor with a sweet cherry surprise. Whether for a special occasion or a personal indulgence, I find them irresistible and always a hit with friends and family.