I have to tell you, no matter how much I lament pitting a five gallon bucket of full of tart cherries by hand, I will never ever get sick of going down to my basement, cracking open my deep freezer and pulling out a bag of frozen sour cherries. There is simply no other fruit that has the brilliant, pucker inducing flavor, as these little bright red gems.
Homemade pie filling made with sour cherries is practically heaven and makes baked treats seem especially indulgent, even though it is crazy easy to make. Cherry pie filling has met its match in this Chocolate Cherry Thumbprint Cookie. The chocolate cookie is dark and decadent, and perfectly complements the tart/sweet pie filling.
Chocolate Cherry Thumbprint Cookie are not shy, they over-the-top chocolatey, lavishly topped with juicy cherry pie filling and drizzled with more chocolate. These will be a stand out cookie on any holiday cookie tray.
I know sour cherries are somewhat hard to come by, even when it is not the middle of winter, in a pinch a can of commercially prepared pie filling can be substituted for homemade pie filling. I have a feeling these cookies will still be knock-outs if you go the canned pie filling route.
Chocolate Cherry Thumbprint Cookies
- 1 cup butter 2 sticks, room temperature2 cups white sugar2 eggs2 tsp vanilla3 cups flour1 cup cocoa1/2 tsp salt1/2 tsp baking soda1/2 tsp baking powder2 cups sour cherry pie filling1/2 cup chocolate chips
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 well until combined. Sift in cocoa, salt, baking soda, baking powder, and flour. Stir until combined.
Roll the dough into 2 inch balls. Place on a 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 350F degrees for 12 minutes.
Cool on baking sheet 2 minutes. Remove to a wire rack to finish cooling.
Once the cookies are cool drizzle with chocolate.
Melt chocolate chips, I melted mine in the microwave, it took about 1 minute at 50 percent power. Drizzle over cookies.
Let the chocolate set and serve immediately, or store in an airtight container.
Recipe Adapted from: Lucky Leaf