Chocolate Cherry Meltaway Thumbprint Cookies
Serves: Makes about 2 dozen cookies
These cookies are best eaten in the first 48 hours after baking as they contain pie filling which can cause them to become soggy when kept too long.
  • 1⅓ C. All-purpose Flour
  • ⅓ C. Cocoa Powder
  • ⅓ C. Cornstarch
  • ⅔ C. Powdered Sugar
  • ½ t. Salt
  • 2 Sticks(1 C.) Salted Butter, softened
  • 1 t. Vanilla
  • 1 Can Cherry Pie Filling(you will only need about ½ the can)
  • ½ C. White chocolate chips, melted
  1. Preheat oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper or a non-stick mat.
  3. In a mixing bowl, whisk together the flour, cocoa, cornstarch, powdered sugar, and salt until blended.
  4. In the bowl of a stand mixer, beat the butter and vanilla until smooth.
  5. Add the dry ingredients to the butter and mix in slowly until just combined.
  6. Scoop about 1½ T. of dough and roll into a smooth ball. Place on the prepared baking sheets, flatten to about ½" thickness with the palm of your hand, and use your thumb to make a large indentation in the center. Take care not to make the indentation to thin at the bottom or it will not hold the cherry filling as these cookies are very tender.
  7. Repeat with the remaining dough.
  8. Spoon about 2-3 cherries and a little sauce from the can of filling into each cookie.
  9. Bake for 13-15 minutes in preheated oven.
  10. Remove from oven and let cool on the sheet for 5 minutes. Carefully transfer to a wire rack with a thin spatula.
  11. Pour melted white chocolate into a piping bag, snip off the tip to make a small opening, and drizzled the white chocolate over each cookie.
Recipe by The Kitchen McCabe at