Hold onto your hats! This thumbprint cookie recipe is bursting with flavor!

I make these all the time during the holiday season – and they’re the perfect placement on any holiday cookie platter. It’s truly a holiday favorite of mine! 

They’re chewy cookies, loaded with cherry flavor – and irresistible! Seriously – I can never eat just one! 

The great thing about making this perfect cookie is that you can easily vary the center filling.

You can use any type of jam, from raspberry jam to strawberry jam, as well as apricot jam or even raspberry preserves. 

A little bit of filling goes a long ways in the middle of these perfect thumbprint cookies! 

Fill your holiday cooking tray full with a batch of these cookies – they’re seriously the perfect Christmas cookies to share with family and friends! Add this to your list of favorite cookie recipes! 

Thumbprint Cookies

Those who know me know that I’ve never met a cookie I don’t like. Seriously! 

The dozens of cookie recipes that I have up on the site right now are proof… and to be honest with you I probably have close to 100 at this point!!

My all-time favorites always include chocolate. S’mores Cookies, Triple Chocolate Cookies, Chocolate Cake Mix Cookies, Devil’s Food Cookies… I’ve got something for every taste preference and occasion! 

Even better if they, like this recipe, include chocolate and cherry, like my Cherry Chocolate Chip Cookies! Now we’re talking!

These chocolate cherry thumbprint cookies are the latest addition to my choco-cookie lineup. They’re decadent, flavorful, and look pretty impressive too! 

Wish these cookies had even more chocolate? My Double Chocolate Thumbprint Cookies is exactly what you’re looking for!

Ingredient Notes and Substitutions

Here are the simple ingredients needed to make these classic thumbprint cookies! 

• Sugar – I love using a combination of granulated white sugar and light brown sugar in cookies. The brown sugar especially will give you soft, chewy, and moist results every time!
  
• All-Purpose Flour – All-purpose is your best bet for thumbprint cookies. It’s easiest to find and it will give you a tender texture.
  
• Cocoa Powder – Opt for unsweetened cocoa powder as you’ll get plenty of sweetness from the sugars, chocolate, and cherry pie filling. You don’t want to overdo it!
  
• Chocolate Chips – I’m using mini semi-sweet chocolate chips for my cherry thumbprint cookies. I like the minis as they don’t overwhelm the batter!
  
• Cherry Pie Filling – Store-bought from a can is totally fine! If you’re feeling extra ambitious you could make it yourself, but it really isn’t necessary. You can also use your choice of jam. 
  
• Chocolate Almond Bark – I love melting down almond bark to use as a drizzle. It’s made with vegetable fat instead of cocoa butter, which means it’s super easy to melt.
    
  Since these are chocolate thumbprint cookies, I had to go for chocolate-flavored bark!

Helpful Tips for Perfect Chocolate Thumbprint Cookies

• The easiest way to create the “thumbprint.”

Thumbprint cookies get their name thanks to the small well in the center of each cookie. 

These small indents were originally made by sticking your thumb into the cookie dough before baking.

While you can absolutely feel free to use your thumb, the end of a wooden spoon or spatula is a great alternative!

• Gently fold in the chocolate chips.

When you add the mini chocolate chips to your dough, make sure to fold them in gently. 

Overmixing can lead to tough chocolate thumbprint cookies, and I know you don’t want that!

Stop mixing once the chips are incorporated evenly. Nothing more, nothing less!

• Perfecting your chocolate drizzle.

Adding a bit of coconut oil to your chocolate almond bark can make drizzling a lot easier! ⅛ teaspoon is enough.

You could also place the melted almond bark in a Ziploc bag with the tip cut off to make the whole process a lot less messy!

The Best Way to Store Cherry Thumbprint Cookies

When the cookies are cool, store them in an airtight container. If you need to stack the cookies, I recommend placing a sheet of parchment paper between each layer. 

Chocolate cherry thumbprint cookies will last for 3-5 days at room temperature. You can extend their shelf life to about a week if you keep them in the fridge. 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good prepared baking sheet will last for years. 
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. This way you’ll have a large bowl, medium bowl, and small bowl for all your baking needs. 
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Wooden Spoon – Use this to create your thumbprint!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

You don’t need to necessarily have a cookie scoop or wire rack for this recipe, but I always have them on hand along with a measuring cup set, electric mixer, and plastic wrap for leftover cookies. 

Chocolate Cherry Thumbprint Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Cookie Recipes

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Soft Thumbprint Cookies (Cherry Chocolate Recipe)

Make this Thumbprint Cookies recipe when you’re craving a chocolate cherry delight! Chocolate thumbprint cookies are perfect for dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 34 cookies

Calories 179cal

Author Donna Elick

Equipment

• mixing bowls
• baking sheet
• cookie scoop

Ingredients

• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet mini chocolate chips
• 10.5 ounces cherry pie filling about half a 21 ounce can
• 6 ounces of chocolate almond bark

Instructions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine butter, granulated sugar, and brown sugar.
• Beat in eggs one at a time then 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.
• Fold in semi-sweet mini chocolate chips.
• Using a 1 tablespoon cookie scoop, create cookie balls and place them 1” apart on the baking sheet.
• Use the end of a large baking spoon or spatula to create a hole in the middle of each cookie.
• Put some pie filling in each hole and then top with one cherry.
• 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.
• While cooling, heat chocolate almond bark in a microwave safe bowl in 20-30 second increments until melted completely (stirring between each).
• Drizzle chocolate over cherry thumbprint cookies and let cool completely.

Notes

Sprinkle cookies with white granulated sugar immediately after taking them out of the oven to create a glassy/sparkly effect (optional).

You can 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 (optional).

You can transfer the almond bark to a zippered bag and cut the tip off the end for easy, mess-free drizzling.

Nutrition

Serving: 1 | Calories: 179cal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 63mg | Sugar: 15g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Thumbprint Cookies (Cherry Chocolate Recipe) appeared first on The Slow Roasted Italian.

Cherry Brownies

Does anyone else remember that fancy box of cordial cherries around the holidays? Those little morsels looked so delicious, and I never understood why I wasn’t allowed to eat them as a kid. 

Now, I know! Much like rum balls, those boozy treats were the most tempting adults-only thing on the dessert table, and I couldn’t wait to grow up and try them. And boy, did they deliver!

I absolutely love the flavor combo of cherries and chocolate, which is why I’ve used it in cookies, cakes, and even cocktails before.

But what sets these cherry chocolate brownies apart is the intensely fudgy flavor and cream cheese whipped topping. They taste just like a Black Forest cake… but even better!

Ingredient Notes and Substitutions

• Frozen Cherries – These save you time since they’re already cleaned and pitted, and you’re guaranteed to get the darker cherries needed for baking.
  
  They’re also available year-round! No need to thaw them first.
  
• Kirsch – This is a clear brandy that’s distilled with cherries — the perfect way to add even more cherry flavor!
  
  It’s a staple for Black Forest cake, so of course, we’d use it for Black Forest brownies.
  
  If you prefer to make an alcohol-free version of this recipe, replace this with syrup from jarred cherries, sour cherry juice, or simply more water.
  
• Unsweetened Cocoa Powder – Use your favorite, but quality does matter here!
  
• Vanilla Extract – Quality matters here too, so use the best bottle you can get. An equal amount of vanilla bean paste would work too.
  
• Flour & Baking Soda – These two ingredients bring it all together! All-purpose flour is perfect for the job, and be sure your baking soda is fresh.
  
• Chocolate Chips – Semi-sweet have the perfect balance of flavor and will melt into little pockets of goodness in your cherry brownies.
  
  However, you can certainly swap in milk or dark chocolate chips depending on what you have.
  
• Whipped Cream Topping – Add cream cheese to the usual heavy cream and powdered sugar for a thicker texture and slightly tangy flavor.
  
  It really helps balance the richness of these cherry chocolate brownies. Be sure to use brick-style cream cheese, not the kind in a tub.

Tips and Tricks to Make Perfect Cherry Chocolate Brownies

• Allow the chocolate mixture to cool before adding the eggs.

It also helps if the eggs are room temperature! The closer the two are in temperature, the less likely the hot mixture will cook the eggs, which would leave unpleasant eggy chunks in the batter.

All you need to do is set the eggs on the counter before starting the cherry mixture — they’ll warm in about 30 minutes.

Or, you can place eggs in a bowl of warm (not hot) water for 4-5 minutes to warm them faster.

• Swirl the cherry mixture into the top of the batter.

Use a spoon to dollop the mixture over the top of the batter, leaving some space between each drop.

Then, drag the tip of a knife (or a chopstick) through each dollop to create a swirl effect.

If swirling seems too difficult, feel free to drag the knife through the batter in straight lines for a similar effect.

Doing this also mixes the cherries into the batter without risking them sinking to the bottom. You’ll be able to taste both flavors without them getting lost in each other!

• Leave some parchment hanging over the side of your baking pan.

This makes it so much easier to remove your chocolate cherry brownies after they’ve baked!

All you have to do is lift the dessert straight up out of the pan, then transfer it to a solid surface.

Press straight down into the slab with a large, sharp knife rather than dragging the knife through the dessert. You’ll get evenly sized-squares with clean edges every time!

Prep Ahead

• Line baking pan with parchment
• Make the cherry mixture
• Bring eggs to room temp
• Soften cream cheese

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
• 9×9 Pan lined with Parchment Paper – A metal pan is the best option! Reduce the oven temperature to 325°F if using glass.
• Microwave-Safe Bowl – Not only does it make melting butter and chocolate easier, but you can use it to quickly steam vegetables too!
• Stand Mixer or large mixing bowl with Hand Mixer for making the whipped cream topping.

Serving Suggestions 

Once you’ve cooled and sliced your cherry chocolate brownies, top each square with some of the cream cheese whipped cream and a spoonful of reserved cherry mixture.

You could also decorate the tops with fresh cherries and chocolate shavings, making your Black Forest brownies look just like the famous cake!

Because this dessert is so rich, I usually pair it with vanilla ice cream or a cup of coffee. 

Storing Black Forest Brownies

Keep these in an airtight container and eat within 4-5 days for best results. You’ll also need to store them in the refrigerator because there’s cream cheese in the whipped topping.

If you’d like to freeze chocolate cherry brownies, do so after cooling and slicing — and wait to add the topping. Wrap them tightly in plastic wrap and store in a freezer-safe storage bag for up to 1 month. Thaw in the refrigerator before serving.

Chocolate Cherry Brownies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Brownie Recipes

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Fudgy Orange Brownies (Chocolate-Orange Recipe)

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Black Forest Cherry Brownies

Cherry Brownies are rich and decadent with intense cherry cordial flavor in a gooey, fudgy square. They’re the perfect holiday dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

chill time 1 hour hour

Total Time 2 hours hours

Servings 12

Calories 604cal

Author Donna Elick

Equipment

• medium saucepan
• 9×9 baking pan
• parchment paper
• large bowl
• whisk
• stand mixer

Ingredients

Cherry mixture:

• 3 cups frozen pitted cherries 12 ounce package
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons Kirsch
• 2 tablespoons water

Brownies:

• 1 cup unsalted butter (2 sticks)
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup semisweet chocolate chips

Whipped cream topping:

• 1/4 cup cream cheese softened
• 1 1/4 cups heavy cream
• 1/2 cup powdered sugar

Instructions

• Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.
• Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.
• Preheat oven to 350°F. line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking, set aside.
• Place butter in a large microwave safe mixing bowl, melt completely by microwaving in 30-60 second bursts until completely melted.
• Add sugar, cocoa, vanilla and eggs. Whisk to combine well.
• Add the flour, cocoa powder, salt and chocolate chips.
• Whisk until completely combined, but do not over mix.
• Pour/scoop into the prepared baking dish.
• Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.
• Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time.
• When the brownies are done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.
• Meanwhile: In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine. Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.
• Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.
• Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.
• Serve and enjoy.

Notes

Use a brick-style cream cheese in this recipe, as it will produce the best results.

When adding the eggs to the chocolate mixture, ensure it has sufficiently cooled. You don’t want to add the eggs while the chocolate mixture is still hot, as they will ‘cook’ from the heat, and you’ll end up with chunks of egg throughout the batter.

When folding the flour mixture into the chocolate mixture, you don’t need to worry about over-stirring (developing the glutens). This won’t impact the texture of the brownies like it does with cake.

You may choose to decorate the tops of the brownies with fresh cherries and chocolate shavings.

Nutrition

Serving: 1 | Calories: 604cal | Carbohydrates: 71g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 136mg | Sodium: 291mg | Sugar: 55g | Fiber: 5g | Calcium: 60mg | Iron: 3mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Black Forest Cherry Brownies appeared first on The Slow Roasted Italian.

Cherry Cheesecake Lush Dessert

I love myself a no bake dessert… especially in the summertime! Honestly, on those really hot weeks, I don’t even like to turn my stove on.

That means salads as the main dish and desserts that don’t involve my oven at all!

That’s where recipes like this cherry cheesecake lush dessert come in super handy.

Not only do I make this on the regular for Chad and Munchkin, but I’ve also been known to bring it along to a barbecue or two. 

It features all of the beauty of a cheesecake and cherry pie combined into one, gorgeous, no bake delight.

Now, just FYI there’s no cream cheese to be found here. I use cheesecake instant pudding instead, plus a layer of Cool Whip.

Paired with the Nilla wafers crust and cherry pie filling layers, it’s almost like a cherry cheesecake lasagna. 

You’re going to want to try this one ASAP!

You’ll also want to try our festive version of this no-bake lush dessert: Candy Cane!

Ingredient Notes and Substitutions

• Vanilla Wafers – The crunchy bottom layer of your cherry cheesecake lush! Combined with melted butter, it creates a really nice base for the rest of the ingredients.
  
• Butter – I like unsalted butter here. Make sure you melt it completely before adding it to the crushed Nilla wafers. 
  
• Cheesecake Pudding Mix – I actually don’t use any cream cheese or sour cream in this recipe. Instead, I get that tasty cheesecake flavor from cheesecake pudding mix. Such an easy hack!
  
• Milk – Opt for whole milk for the creamiest results. But, if you only have skim or reduced fat on hand, those will work as well.
  
• Cool Whip – Adds a light and fluffy layer to help balance out the denser cheesecake section! I love Cool Whip… anyone else here guilty of eating a full tub in one sitting?!
  
• Cherry Pie Filling – Finally, here’s where the cherry flavor comes in! I’m using cherry pie filling in a can to make things super easy.
  
  If you’re feeling ambitious, you could also make it yourself!

Tips and Tricks to Make the Perfect Cherry Lush Cheesecake

• Don’t overmix!

Remember that we’re using instant pudding mix in this cherry cheesecake lush dessert, and it’s important not to overmix it for the best texture. 

Whisk the pudding mix along with the milk just until smooth — stop once it’s thickened. Overmixing can make the “cheesecake” layer go rubbery.

• Be careful as you layer.

When you add the cherry pie filling layer to your lush, go slowly so you don’t mess with the other layers too much. 

I usually start in the middle and spread it outwards carefully with an offset spatula.

Now, if you’re not too attached to all of those separate layers, you don’t have to be as careful. But I personally just love the “lasagna” look of them!

• Consider chilling between each layer.

For those of you who are like me and love seeing those separate layers, you may want to let each one chill in the fridge for a while before adding the next one.

You already have to let the crust and pudding chill separately for at least 10 minutes before using.

After you’ve added those layers, add the Cool Whip on top, then place the baking dish in the fridge for 5-10 minutes. 

Add the cherry pie filling next, then place the dish back in the fridge for the final chill. 

You’ll have an overall much sturdier dessert when you take the time to let each component set!

• Let it set fully.

Speaking of chilling and setting, your cherry lush cheesecake needs to sit in the fridge for at least 3 hours before you slice and serve it.

If you have the time and the patience, overnight is better. It will give the flavors a chance to meld and the layers a chance to settle.

Prep Ahead

• Crush the Nilla wafers
• Melt the butter

Kitchen Tools You Will Need

• Small wooden dowel rolling pin – Perfect for small jobs like crushing up cookies! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the cherry pie filling on top of your lush.

Serving Suggestions 

Serve your cherry cheesecake lush dessert immediately once it’s chilled and set!

It’s a wonderful party dessert option to take to potlucks, backyard barbecues, or even for the holidays.

If cherry isn’t your favorite, I also have a candy cane lush for the Christmas season and a Halloween lush for spooky parties.

And if you love a lush, you’ll love all of my cheesecake salad recipes too!

Storing Cherry Cheesecake Lush

If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

The crust may start to soften as more time goes on — this is one of those dessert recipes that’s best enjoyed within the first few days.

While you can technically freeze cherry cheesecake lush for up to 2 months, I find the texture of the Cool Whip and pudding layers changes a bit when frozen and then thawed.

You can try it out to see how you like it… or simply whip up a fresh batch! 

Cherry Cheesecake Lush Dessert FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy No Bake Recipes

Best Ever No Bake Oreo Cheesecake Recipe with Ganache

Rich and Creamy Nutella Cheesecake (No Bake Recipe!)

No Bake Reese’s Peanut Butter Cheesecake Recipe

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

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Cherry Cheesecake Lush Dessert

My Cherry Cheesecake Lush Dessert is so easy to make! All you need are 6 simple ingredients and a little patience as it sets in the fridge.

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 9

Calories 501cal

Author Donna Elick

Equipment

• ziploc bag
• rolling pin
• 9×13 baking dish
• mixing bowls

Ingredients

• 11 ounces vanilla wafers
• 6 tablespoons butter melted
• 2 boxes cheesecake pudding mix
• 3 1/2 cups milk
• 16 ounces cool whip
• 42 ounces 2 cans cherry pie filling

Instructions

• Add the wafers to a large ziplock bag and smash the wafers into crumbs using a rolling pin.
• In a medium mixing bowl, combine the wafer crumbs and butter. Press the crumb mixture into a 9×13 baking dish. Place the pan in the fridge for 10 minutes for the crust to set.
• Mix the pudding mix and milk in a medium mixing bowl until smooth. Allow the pudding to sit for 10 minutes.
• Spread the pudding over the crust.
• Spread the Cool Whip over the pudding layer.
• Top the lasagna with the cherry filling.
• Placed in the refrigerator for at least three hours for the pudding to set.

Nutrition

Serving: 1 | Calories: 501cal | Carbohydrates: 80g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 306mg | Sugar: 24g | Fiber: 1g | Calcium: 181mg | Iron: 0.4mg

Originally published August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cherry Cheesecake Lush Dessert appeared first on The Slow Roasted Italian.