As pretty as they are delicious, these Chocolate-Cherry Thumbprint cookies are an elegant choice for entertaining.
Chocolate-Cherry Thumbprints offer a delightful combination of rich chocolate and tangy cherries, perfect for special occasions or just a cozy treat with loved ones. Crafted with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and NESTLÉ® TOLL HOUSE® Baking Cocoa, these cookies bring an indulgent touch to your dessert table.
With their elegant appearance, these cookies are ideal for holiday gatherings, such as Christmas or Valentine's Day celebrations. The simplicity of this recipe makes it easy to bake, allowing even novice bakers to create something spectacular. Each cookie is a delicious bite of chocolate cherry thumbprint goodness, ensuring they'll be a hit at any event.
Whether you're sharing them with friends over dessert or giving them as a heartfelt gift, Chocolate-Cherry Thumbprints from NESTLÉ® TOLL HOUSE® are sure to impress and satisfy.
Ingredients
Key Products
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Directions
Step 1
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
Step 2
Beat sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour.
Step 3
Preheat oven to 350° F.
Step 4
Shape dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry.
Step 5
Bake for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies.
Ingredients
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Make It
Step 1
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
Step 2
Beat sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour.
Step 3
Preheat oven to 350° F.
Step 4
Shape dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry.
Step 5
Bake for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies.
Ingredients
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