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Home Recipes Baked Goods Homemade Chocolate Cherry Cookies

Homemade Chocolate Cherry Cookies

25 minutes
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By: Britni Vigil
11/22/2021Updated: 11/16/2022
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These delicious chocolate cherry cookies are like a chocolate covered cherry in cookie form! They’re the perfect sweet treat and a great addition to any holiday cookie plate!

Stack of chocolate thumbprint cookies

During the Christmas season, there’s not much more iconic than chocolate covered cherries. It’s the only time I ever see them sold in the stores, and while they’re not the most delicious thing, they’re definitely a tradition.

And they make a great Christmas bingo prize!

After having some for the first time this holiday season last week, I thought it would be fun to make a cookie that reminded me of the delicious chocolate cherry flavor.

The best part about these little delights is that you can make them at home, and they’re super easy to put together!

They’re great for Christmas treat plates (with these fun Christmas treat gift tags!), Valentine’s Day, or anytime you’re just craving a little chocolate.

Why You’ll Love This Recipe

  • No chill dough – unlike something like cut out sugar cookies, these chocolate cherry cookies don’t need to be chilled before baking, so they can be made from scratch in under 20 minutes!
  • Chocolate cherry flavor – I already mentioned it before but the combination of the chocolate cookie with a cherry on top is just pure yumminess!
  • Easy to make – if you’ve ever made homemade cookies, you can make these! It’s just adding things to a mixer and letting the dough come together.

Ingredients

ingredients for chocolate thumbprint cookies

Ingredient Notes

  • Sugar – you can either use regular granulated sugar or use larger granule sugar like a decorator’s sugar.
  • Mini chocolate chips – if you don’t have mini chocolate chips, you can use regular size, but I prefer the mini ones in this recipe just so they’re not overpowering the rest of the cookie. I also prefer to use semi-sweet but again, you can really use whatever you have on hand.
  • Chocolate almond bark – if you don’t have almond bark, you can also use chocolate melting wafers, chocolate chips, or baking chocolate melted down. Chocolate almond bark just melts and hardens quickly.
  • Butter – you’ll want to use unsalted butter that’s nice and soft for this recipe. If you only have salted butter, cut the 1/2 tsp of salt down in the recipe to 1/4 tsp.
  • Cherry pie filling – you’ll only need half a can. Use leftovers in these delicious cherry cheesecake cookies!

Instructions

Are you ready for some chocolate goodness? Let’s talk about how easy these are to make!

First you will need to preheat the oven to 350°F and line a baking sheet with parchment paper.

Next, in a large bowl, combine butter, granulated sugar, and brown sugar until creamy, then beat in eggs one at a time and add the vanilla.

In a small bowl, combine unbleached flour, cocoa powder, baking powder, and salt.

Mix dry ingredients into the wet ingredients. Dough will be thick and crumbly. You may have to use your hands to get it to come together.

dough for chocolate thumbprint cookies

Last, fold in semi-sweet mini chocolate chips. Do this with a spoon or spatula rather than using the mixer to add the chocolate chips.

Folding in the chocolate chips keeps them whole. If you use a mixer, you’ll end up with just little tiny bits of chocolate mixed in instead.

measuring cup full of mini chocolate chips

Using a 1 tablespoon (or just a small one) cookie scoop, create cookie balls and place them 1” apart on the baking sheet.

balls of chocolate thumbprint dough on a baking sheet

Now use the end of a large baking spoon or spatula to create a hole in the middle of each cookie. Don’t press all the way through the ball, just about halfway so that you can fill it.

Your goal is to make a little bowl for the cherry and cherry filling to sit in while they bake.

Chocolate thumbprint cookie dough with a hole in it

Put some pie filling in each hole with a spoon then top the filling with one cherry. It’s okay if the filling gets a little bit on top of the cookie, but it’s best to keep it in the hole as much as possible.

Chocolate thumbprint cookie with a cherry on top

Bake for 10-11 minutes. Cookies will look set and will continue baking on the baking sheet (do not over bake).

Remove from the oven and let cool on the baking sheet for 10 minutes.

Chocolate thumbprint cookies on a baking sheet

While the cookies are cooling, heat chocolate almond bark in a microwave safe bowl in 20-30 second increments until melted completely (stirring between each). Or melt in a double boiler on the stove.

Chocolate in a glass bowl

Place melted chocolate in a plastic bag and cut a small tip off the corner of the bag. Use the bag to drizzle chocolate over cherry thumbprint cookies. You could also use a piping bag if you have them to spare but a plastic bag works just fine.

Tip!

The chocolate will only drizzle when it’s nice and melted. Don’t melt the chocolate too long before the cookies are cooled or you’ll end up with hard chocolate that doesn’t drizzle well. And you want that nice drizzle look.

Woman's hand drizzling chocolate on top of cookies

Let cookies cool on the baking sheet or move them to a cooling sheet to cool completely.

Once cooled, serve on their own or with a little chocolate ice cream because everything is better with ice cream right?

Plate with chocolate thumbprint cookies

Expert Tips

Sprinkle cookies with white granulated sugar or decorator’s sugar immediately after taking them out of the oven to create a glassy/sparkly effect.

Add about 1/8 teaspoon of coconut oil to your almond bark to make it smooth for drizzling so it doesn’t harden as quickly if you want to make it a little further in advance or if you’re worried about being interrupted and the chocolate melting before you have time to drizzle.

You can transfer the almond bark to a zippered bag and cut the tip off the end for easy, mess-free drizzling. Use my viral TikTok trick to fill your bag!

Store cookies in an airtight container for up to five days before either throwing away or freezing.

Recipe FAQs

Can you freeze chocolate cherry cookies?

You can freeze these chocolate cherry cookies but to do so, I recommend wrapping them individually in plastic wrap so the cherry filing doesn’t fall out in your container. Once wrapped, place in an airtight container in the freezer for up to three months.

Stack of chocolate thumbprint cookies with cherries

More Easy Cookies

If you liked this recipe for chocolate cherry cookies, you’ll love these other delicious cookie recipes!

  • Grinch cookies – these cute cookies are inspired by the original Grinch movie and will have your heart growing three times bigger when you try them!
  • Chocolate chip pudding cookies – these cookies are a chocolate lover’s dream with four different types of chocolate all in one yummy treat!
  • Rolo cookies – chocolate chip cookies with a Rolo baked inside, these are just delicious.
  • Chocolate chip M&M cookies – classic cookies get a candy twist with this fun recipe!
  • Snickers cookies – peanut butter cookies with a sweet treat baked inside, good whether you like Snickers or not!
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Print Rate
5 from 3 votes

Cherry Chocolate Cookies

These delicious chocolate cherry cookies are like a chocolate covered cherry in cookie form! 
Plate with chocolate thumbprint cookies
Prevent your screen from going dark
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Serves36 cookies

Ingredients

  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 ½ cups unbleached flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup semi-sweet mini chocolate chips
  • 10 oz cherry pie filling
  • 6 oz chocolate almond bark

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, combine butter, granulated sugar, and brown sugar.
    1/2 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar
  • Beat in eggs one at a time and add vanilla.
    2 eggs, 2 tsp pure vanilla extract
  • In a small bowl, combine flour, cocoa powder, baking powder, and salt.
    2 1/2 cups unbleached flour, 1/2 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp salt
  • Mix the dry ingredients into the wet ingredients. Dough will be thick and crumbly. You may have to use your hands to get it to come together.
  • Fold in mini chocolate chips.
    1 cup semi-sweet mini chocolate chips
  • Using a 1 tablespoon cookie scoop, create cookie balls and place them 1" apart on the baking sheet.
  • Using the end of a large baking spoon or spatula, create a hole in the middle of each cookie then put pie filling in each hole and top with a cherry.
    10 oz cherry pie filling
  • Bake for 10 - 11 minutes, until cookies look set. They will continue cooking on the baking sheet. Do not overbake!
  • Remove from oven and let cool on baking sheet for 10 minutes.
  • While cookies are cooling, melt almond bark in a microwave safe bowl in 20 - 30 second increments, stirring each time until melted. Then drizzle melted chocolate over cookies.
    6 oz chocolate almond bark
  • Transfer cookies to cooling rack and let cool completely before serving.

Tips & Notes:

Sprinkle cookies with white granulated sugar or decorator’s sugar immediately after taking them out of the oven to create a glassy/sparkly effect.
Add about 1/8 teaspoon of coconut oil to your almond bark to make it smooth for drizzling so it doesn’t harden as quickly if you want to make it a little further in advance or if you’re worried about being interrupted and the chocolate melting before you have time to drizzle.
You can transfer the almond bark to a zippered bag and cut the tip off the end for easy, mess-free drizzling. Use my viral TikTok trick to fill your bag!
Store cookies in an airtight container for up to five days before either throwing away or freezing.
Freeze these cookies by wrapping them individually in plastic wrap so the cherry filing doesn’t fall out in your container. Once wrapped, place in an airtight container in the freezer for up to three months.

Nutrition Info

Calories: 169kcal, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 41mg, Potassium: 100mg, Fiber: 1g, Sugar: 14g, Vitamin A: 112IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

Nutritional Disclaimer

Author: Britni Vigil
Course:Dessert
Cuisine:American
Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!
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