Fudgy chocolate thumbprint cookies filled with silky chocolate cherry ganache — an indulgent, elegant treat for any occasion.
These Chocolate Cherry Cookies combine the richness of fudgy chocolate cookies with the sweet-tart flavor of cherry preserves for a dessert that feels both nostalgic and luxurious. Each cookie features a soft, brownie-like base with a glossy chocolate-cherry ganache filling that’s pure decadence in every bite.
Perfect for holidays like Valentine’s Day, Christmas, or any time you want a show-stopping cookie, these elegant treats look bakery-worthy but are surprisingly simple to make at home. Whether served with coffee or gifted in a cookie box, they’re sure to impress chocolate lovers everywhere.
Why You’ll Love This
- Decadent flavor combo – Deep chocolate meets bright cherry for the ultimate indulgence.
- Soft, fudgy texture – The cookies are tender, rich, and melt-in-your-mouth good.
- Stunning presentation – The glossy ganache filling gives them a professional finish.
- Perfect for gifting or special occasions – Ideal for holidays or romantic celebrations.
- Make-ahead friendly – Both the dough and ganache can be prepared ahead for easy baking.
Ingredients
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 ½ tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz dark chocolate, chopped (use cherry-infused dark chocolate if available)
- ¼ cup + 2 tbsp (90 ml) heavy cream
- ¼ cup (85 g) cherry preserves
Instructions
Make the Cookies
- Prepare the dry ingredients – In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream the butter and sugars – In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric or stand mixer until creamy and fluffy.
- Add eggs and vanilla – Mix in the egg yolks and vanilla until smooth and light.
- Combine – Add the dry ingredients to the wet mixture and mix on low until just combined. Don’t overmix.
- Shape the dough – Scoop 1 tablespoon portions, roll into balls, and make an indent in the center using a ¼ teaspoon. Chill for 1 hour.
- Bake – Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange 8 cookies per sheet and bake for 9–11 minutes (10 minutes is ideal).
- Perfect the shape – When cookies are hot from the oven, press the centers again to reinforce the indent. Use a circular cookie cutter to gently reshape edges if desired.
- Cool – Let cool 5 minutes on the tray, then transfer to a wire rack.
Make the Ganache
- Heat the cream – Warm the heavy cream in a small saucepan until just simmering (don’t boil).
- Melt the chocolate – Pour the hot cream over the chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Add cherry preserves – Stir in the preserves until fully incorporated and glossy. Let cool slightly until thickened but pourable.
Assemble the Cookies
- Fill the centers – Spoon about 1 teaspoon of ganache into each cookie indent.
- Chill to set – Place cookies in the refrigerator for 10–15 minutes until the ganache firms up.
- Serve or store – Enjoy immediately or store for later!
Tips, Storage & FAQs
Tips:
- For the best flavor, use a high-quality Dutch-process cocoa and dark chocolate.
- Avoid overbaking — the cookies should stay soft and fudgy.
- Use gel food coloring for a deep red cherry hue if you want to enhance presentation.
- Re-press indents right after baking if they puff up.
Storage:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer shelf life.
- Freeze (unfilled) cookie bases for up to 2 months; thaw and fill when ready to serve.
FAQs:
Can I use milk chocolate instead of dark?
Yes, but the cookies will be slightly sweeter. Adjust by reducing the cherry preserves slightly if desired.
Can I use store-bought cherry pie filling?
You can, but the texture will be chunkier. Cherry preserves give a smoother ganache consistency.
Do I have to chill the dough?
Yes — it helps the cookies maintain their shape and achieve a fudgy texture.
Can I make these ahead?
Absolutely! The dough can be chilled up to 24 hours in advance or frozen and thawed before baking.
Final Thoughts
These Chocolate Cherry Cookies are a true showstopper — rich, beautiful, and bursting with flavor. The combination of soft chocolate cookies and silky cherry ganache feels fancy yet comforting, making them ideal for gifting, entertaining, or simply indulging.
Whether for Valentine’s Day, a party platter, or a quiet evening with coffee, these cookies promise a sweet bite of chocolate-cherry bliss every time.
The Goods
Chocolate Cherry Cookies
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Recipes
For the Chocolate Cookies
- 1 ½ cups 188 g all-purpose flour, spooned and leveled
- ½ cup 40 g Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup 168 g unsalted butter, softened
- ¾ cup 165 g light brown sugar, packed
- ¼ cup 50 g granulated sugar
- 2 egg yolks at room temperature
- 1 ½ tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz dark chocolate chopped (use cherry-infused dark chocolate if available)
- ¼ cup + 2 tbsp 90 ml heavy cream
- ¼ cup 85 g cherry preserves
Instructions
Make the Cookies
- Prepare the dry ingredients – In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream the butter and sugars – In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric or stand mixer until creamy and fluffy.
- Add eggs and vanilla – Mix in the egg yolks and vanilla until smooth and light.
- Combine – Add the dry ingredients to the wet mixture and mix on low until just combined. Don’t overmix.
- Shape the dough – Scoop 1 tablespoon portions, roll into balls, and make an indent in the center using a ¼ teaspoon. Chill for 1 hour.
- Bake – Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange 8 cookies per sheet and bake for 9–11 minutes (10 minutes is ideal).
- Perfect the shape – When cookies are hot from the oven, press the centers again to reinforce the indent. Use a circular cookie cutter to gently reshape edges if desired.
- Cool – Let cool 5 minutes on the tray, then transfer to a wire rack.
Make the Ganache
- Heat the cream – Warm the heavy cream in a small saucepan until just simmering (don’t boil).
- Melt the chocolate – Pour the hot cream over the chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Add cherry preserves – Stir in the preserves until fully incorporated and glossy. Let cool slightly until thickened but pourable.
Assemble the Cookies
- Fill the centers – Spoon about 1 teaspoon of ganache into each cookie indent.
- Chill to set – Place cookies in the refrigerator for 10–15 minutes until the ganache firms up.
- Serve or store – Enjoy immediately or store for later!
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