Chocolate Cherry Thumbprint Cookies

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February 9, 2020

Chocolate and cherry together is one of the first flavors I remember loving – Black Forest Cake, ice cream (Cherry Garcia, I’m looking at you)… These cookies balance the two flavors well without tasting too sweet, and would make a perfect Valentine’s Day treat. Use a good quality cocoa powder to really bring out that chocolate flavor!

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Details

Preparation Time: 20 min.
Cook Time: 10 min.
Cuisine: American
Servings: 32 cookies

Ingredients

½ cup butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 ½ cups white flour
⅔ cup cocoa powder
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda
2 tsp. cherry juice (from jar of maraschino cherries)
36 maraschino cherries
¼ cup semi-sweet chocolate chips
2 tbsp. sweetened condensed milk
1 tbsp. cherry juice (from jar of maraschino cherries)

Preparation

1
Preheat oven to 350 degrees.
2
In a large mixing bowl, combine butter, brown sugar, and white sugar.
3
Add in eggs, and mix throughly.
4
In a separate bowl, mix flour, baking soda, baking powder, salt and cocoa powder together.
5
Slowly add the dry ingredients into the egg mixture while stirring.
6
Add vanilla and the 2 tsp. of cherry juice, and mix until just combined.
7
Refrigerate cookie dough for 30+ mins.
8
Once refrigerated, roll dough into 1” balls and place on a cookie sheet covered in parchment paper.
9
Using your thumb (or any other finger), make a small indent in the center of the cookie and place a cherry in each.
10
Bake cookies for 10 mins.
11
Remove from baking sheet and cool on a baking rack.
12
Make the fudge sauce by melting chocolate chips and sweetened condensed milk over low heat.
13
Once the chocolate sauce is completely melted (don’t overcook it, or it will dry out and burn), remove from heat and add in 1 Tbsp. of cherry juice.
14
Drizzle the sauce over each cookie. *The sauce does not completely harden, so these cookies are best not stacked on top of each other.
15
Enjoy!

Morgan

I grew up in the mid-west with my 3 sisters. For much of my childhood I lived on a farm raising goats and chickens, and helping tend to a huge garden that was a primary source of food for our vegetarian family. From the beginning I grew up with homemade bread, home-canned veggies, fruits and jams, and when I wanted a snack was told to “go find something from the garden”. By age 4, I would wake up on Saturday mornings and make pancakes from scratch (don’t worry, I wasn’t allowed to cook them yet), and by age 9 was in charge of making dinner 2-3 times a week for our family of 6. I learned fractions and other math elements from cooking, and the love for real food has never left me. Now living in Pittsburgh, married with a 4-year old daughter, cooking has become a source of serenity and calm for me at the end of a work-day. While I may not always have the time to devote to a dinner the way I used to (gone are the days of spending 2 hours on a meal for 2), I focus on coming up with easy vegetarian meals using real foods to feed my family of 3.