Chocolate-Cherry Thumbprint Cookies

Valentine’s Day is around the corner, so be ready to surprise the ones you love with some homemade goodness from the folks at Pillsbury. The maraschino cherries add a touch of sweetness atop the dark chocolate ganache filling in these slightly decadent thumbprint cookies.


1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4 cup unsweetened baking cocoa
4 oz (from 8-oz package) cream cheese, softened
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1 tablespoon butter
24 maraschino cherries, well drained, patted dry


Heat oven to 350°F. In large bowl, crumble cookie dough; stir or knead in cocoa and cream cheese until well mixed. Shape tablespoonfuls of dough into 24 (1 1/2-inch) balls. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 13 minutes or until edges are set. Remove from oven. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 30 minutes. In medium microwavable bowl, microwave dark chocolate chips, whipping cream and butter uncovered on High 1 minute to 1 minute 10 seconds, stirring every 30 seconds, until melted and smooth. Spoon generous 1 teaspoonful of chocolate mixture into indentation in each cookie. Top each cookie with 1 maraschino cherry. Let stand about 30 minutes or until chocolate filling is set. Store covered in refrigerator.


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