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Chocolate Cherry Thumbprints
2 cups semisweet chocolate chips, divided
1 3/4 cups oats
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2/3 cup butter or margarine
1 teaspoon vanilla extract
2 cups maraschino cherries, drained and patted dry
Microwave 1 cup chocolate chips for 1 minute; stir. Microwave at 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Combine oats, flour, cocoa, baking powder and salt.
Beat sugar, butter, eggs and vanilla extract until smooth. Beat in melted chocolate. Stir in oat mixture. Cover, refrigerate for 1 hour.
Shape dough into 1-inch balls. Place on ungreased baking sheets. Press deep centers with thumb or wooden spoon handle. Place cherry into each center.
Bake at 350 degrees F for 10 minutes or until set.
Melt remaining chocolate chips; drizzle over cookies.
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