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I tested two filling methods before landing on the perfect version of black forest thumbprint cookies. The chocolate ganache sets beautifully and the cherry adds the pop of flavor this dessert is known for. This recipe is reliable, fun to make, and full of bold chocolate cherry flavor.
When I created black forest thumbprint cookies, I started with the same chocolate thumbprint base that I tested through several rounds to perfect for this recipe series. The goal was a soft chocolate cookie that would stay thick and keep a clean indent. Once that base was set, I moved on to testing different fillings that would deliver a true black forest flavor.
My first idea was to spoon a little cherry pie filling into the center of the cookies before baking. It seemed promising, but once baked the filling sank and spread in a way that did not give the rich cherry moment I wanted. So I shifted directions and tested a chocolate ganache made with warm cream and semi sweet chocolate chips. The ganache set beautifully in the thumbprint and added that decadent depth that black forest desserts are known for.
To bring in the signature cherry flavor without compromising the structure, I finished each cookie with a maraschino cherry on top. The cherry sits perfectly in the center while the ganache holds it in place. The contrast of the soft chocolate cookie, the smooth ganache, and the bright cherry creates a flavor that feels classic and completely satisfying. Every part of this cookie was refined through real testing so home bakers can trust that the results are consistent, rich, and deeply chocolate forward.
Key Ingredients and Their Purpose
Here are the key ingredients that really make these black forest cookies the best. You can also jump to the recipe card for the full recipe.
- Dutch processed cocoa powder: Creates a deep chocolate flavor and gives the cookies a rich color and smooth texture.
- Brown sugar: Adds moisture, chew, and a warm caramel note that pairs perfectly with the filling.
- Butter: Provides flavor, tenderness, and helps create a soft crumb that still holds its shape.
- Cornstarch: Gives the dough stability so the thumbprint shape stays defined while baking.
- Egg yolks: Add fat and richness which keeps the cookies soft and prevents cracking.
- Semi sweet chocolate chips: Melt with warm cream to create a smooth ganache that sets perfectly in the center.
- Heavy cream: Adds the silkiness needed to make a stable ganache that holds the cherry.
- Maraschino cherries: Deliver that signature black forest flavor and create a stunning finish.
How to Make Black Forest Thumbprint Cookies
When you follow my step-by-step guide, you’ll have amazing chocolate cherry thumbprint cookies every single time, no baking experience needed. Here are the simple steps to delicious cookies. You can also jump to the recipe card for the full recipe.
For the Cookies
Prep baking sheets. Line baking sheets with parchment paper or silicone mats.
Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and cornstarch. Set aside.
Beat butter and sugar. In a large mixing bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.
Add in eggs. Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed.
Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very thick.
Form dough balls. Scoop 1 tablespoon of dough (use a #60 cookie scoop) and roll into smooth balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
Press and chill cookies. Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough. You can freeze longer if needed.
Bake and finish. Preheat the oven to 350°F (177°C). Bake for 10-11 minutes or until the edges are set but the centers still look soft. Remove from the oven and immediately use the teaspoon again to gently deepen the center indentation as it disappears while baking.
Cool. Allow cookies to cool completely before filling.
For the Filling
Combine filling ingredients. Place the chocolate chips in a bowl. In a separate microwave-safe measuring cup, microwave the heavy whipping cream for 45 to 60 seconds, or until steaming and very hot. Pour the cream over the chocolate chips and let it sit for 2 to 3 minutes. Add in the almond extract, optional, and stir until the chocolate is fully melted and the ganache is smooth. Let the ganache cool for 10 to 15 minutes, or until it thickens slightly but is still spoonable.
Add filling to cookies. Spoon about 1 teaspoon of ganache into the center of each cookie. Immediately add a maraschino cherry to each so they stick to the warm ganache. Let the cookies sit until the ganache sets.
Equipment Needed
- Silicone Baking Mat (or parchment paper)
- Baking Sheets
- Electric Mixer
- Cookie Dough Scoop
Love Black Forest? Try These Recipes:
More Thumbprint Cookie Recipes
- Chocolate Orange Thumbprint Cookies
- Turtle Thumbprint Cookies
- Chocolate Peanut Butter Thumbprint Cookies
- Eggnog Thumbprint Cookies
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Black Forest Thumbprint Cookies
Ingredients
Cookies
- 1 ¾ cup (210g) all-purpose flour
- ½ cup (40g) Dutch-processed cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cornstarch
- ¾ cup (170g) unsalted butter
- 1 cup (213g) brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (50g) granulated sugar, for rolling
Filling
- ½ cup (113g) heavy whipping cream
- 1 cup (170g) semi-sweet chocolate chips
- ⅛ tsp almond extract, optional
- 35 maraschino cherries
Instructions
Cookies
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and cornstarch. Set aside.1 ¾ cup (210g) all-purpose flour, ½ cup (40g) Dutch-processed cocoa powder, ½ tsp salt, ½ tsp baking powder, 1 tsp cornstarch
- In a large mixing bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.¾ cup (170g) unsalted butter, 1 cup (213g) brown sugar
- Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed.1 large egg, 1 large egg yolk
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very thick.
- Scoop 1 tablespoon of dough (use a #60 cookie scoop) and roll into smooth balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.¼ cup (50g) granulated sugar
- Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough. You can freeze longer if needed.
- Preheat the oven to 350°F (177°C). Bake for 10-11 minutes or until the edges are set but the centers still look soft. Remove from the oven and immediately use the teaspoon again to gently deepen the center indentation as it disappears while baking.
- Allow cookies to cool completely before filling.
Filling
- Place the chocolate chips in a bowl. In a separate microwave-safe measuring cup, microwave the heavy whipping cream for 45 to 60 seconds, or until steaming and very hot. Pour the cream over the chocolate chips and let it sit for 2 to 3 minutes. Add in the almond extract, optional, and stir until the chocolate is fully melted and the ganache is smooth. Let the ganache cool for 10 to 15 minutes, or until it thickens slightly but is still spoonable.½ cup (113g) heavy whipping cream, 1 cup (170g) semi-sweet chocolate chips, ⅛ tsp almond extract
- Spoon about 1 teaspoon of ganache into the center of each cookie. Immediately add a maraschino cherry to each so they stick to the warm ganache. Let the cookies sit until the ganache sets.35 maraschino cherries
