Chocolate Cherry Thumbprint Cookies

These Chocolate Cherry Thumbprint Cookies are a delicious twist on a classic recipe made with chocolate dough, filled with cherry pie filling, and more chocolate drizzle on top. Perfect for a cookie exchange, holiday treat, or an anytime sweet dessert!

Ingredients – 1/2 cup butter softened – 3/4 cups white granulated sugar – 1/4 cup brown sugar – 1 egg – 1 tsp vanilla extract – 1-1/2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1/2 teaspoon baking soda – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 21 ounce can cherry pie filling Glaze (optional) – 1 cup semi-sweet chocolate chips – 2 tablespoons butter

Directions – Preheat oven to 350 degrees. – In a large bowl, cream together butter and sugars until it becomes light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and mix until blended. Scoop dough using a tablespoon or cookie scoop and roll into balls around 1 inch in diameter. Place on ungreased or parchment paper-lined cookie sheet. Using your thumb, press down in the center of the ball to make an indentation. Add one cherry and pie filling to fill each of the indentations on the cookie dough. – Bake for 8-9 minutes or until the cookie is just cooked through. Allow to cool on a cookie sheet for 5 minutes before removing to a cooling rack to finish cooling.

Glaze (optional) – Melt chocolate chips and butter in a double boiler or microwave on low power. Be careful not to overcook or the chocolate will harden too quickly. Drizzle over each cooled cookie. Enjoy!

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