Chocolate-Cherry Thumbprint Cookies Recipe



  • 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 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 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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