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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