Black Forest Thumbprint Cookies: Pressure Cooker Style
A rich and tender chocolate thumbprint cookie with a juicy cherry center, made faster and softer using pressure cooker prep and oven baking for perfect results every time.
Equipment
- 1 Mixing bowl medium and large for separate mixes
- 1 Baking sheet lined with parchment paper
- 1 Wire rack for cooling
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 egg room temperature
- 1 ½ teaspoons vanilla extract
Topping and Filling
- 1 cup cherry pie filling
- whipped cream for topping
- chocolate shavings for garnish
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In large bowl, cream sugar and butter until light and fluffy. Add egg and vanilla and mix until smooth.
- Gradually stir in dry ingredients to form a soft dough.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheet.
- Press thumb or small spoon into each ball to create an indentation.
- Fill each indentation with one cherry from the cherry pie filling.
- Bake for 10–12 minutes or until cookies are just set.
- Cool on sheet for 5 minutes before transferring to a wire rack.
- Top with whipped cream and chocolate shavings before serving.
Notes
Freeze cookies without whipped cream for longer storage. Always add toppings fresh when serving.