Rich, dark chocolate brownie cookies with a sour cherry jam center and lots of chocolate drizzle on top.

So, I’ve been on a bit of a cherry kick…not sure if you noticed. I’ve been all about the fresh frozen cherries, dried cherries, and now I’m continuing the trend with a different cherry focus — Sour Cherry Jam. These cookies bring out the best of the chocolate/cherry combo. The brownie cookies are deep with flavor and then the jam on top is sweet, yet a little sour, contrasting perfectly with the rich cookie base.

And now I need to tell you about this jam from Hickin’s Mountain Mowings Farm. I grew up on this stuff, quite literally. Every Christmas, with much anticipation, an enormous box would arrive at our door. Inside would be jams, pickles, maple candies, dilly beans, and more holiday goodies. The wild blueberry jam was always the most sought after among us kids — Hands down the best jam I’ve ever had.

This little Vermont company is also very famous for their pickles – Maple Icicle Chip, Cooler Dill, Mustard Crock, Frickin’ Hots, Cinnamon, Peppered, Horseradish Dill and more. Whenever a jar of the Mustard Crock pickles shows up anywhere near me, they somehow, *magically* disappear in a flash. No idea how that happens!

If you’re in Vermont, you can find them at some local stores and in the summer around the state at farmer’s markets.  You can thank me later.

Print Recipe

Chocolate Cherry Brownie Thumbprint Cookies

Rich, dark chocolate brownie cookies with a sour cherry jam center and lots of chocolate drizzle on top.

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

60 minutes

Servings

cookies

Ingredients

• 1/2 cup non dairy butter or margarine (room temperature)
• 1/2 cup cane sugar
• 2 tablespoons aquafaba (*)
• 2 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1/4 teaspoon salt (omit if aquafaba salted)
• 1/4-1/2 cup sour cherry jam (or other favorite jam)
• 1/4 cup non-dairy chocolate chips

Prep Time 15 minutes Cook Time 10 minutes Passive Time 60 minutes Servings cookies Ingredients 1/2 cup non dairy butter or margarine (room temperature) 1/2 cup cane sugar 2 tablespoons aquafaba (*) 2 tablespoons non-dairy milk 1 teaspoon vanilla extract 1 cup all purpose flour 1/4 teaspoon baking powder 1/3 cup cocoa powder 1/4 teaspoon salt (omit if aquafaba salted) 1/4-1/2 cup sour cherry jam (or other favorite jam) 1/4 cup non-dairy chocolate chips

Instructions

1. Cream the non-dairy butter and sugar together until light and creamy, approximately 2 minutes.
2. Add the aquafaba, milk and vanilla. Beat well. Mix will look a little curdled - that's ok!
3. Add the flour, cocoa powder, baking powder and salt and mix until completely combined.
4. Chill the dough for 1 hour in the fridge.
5. Preheat oven to 350F. Line a baking sheet with parchment paper or very lightly spray with oil.
6. Roll the chocolate cookie dough into 1" ball. Press your thumb gently in the middle to form a small hole. Fill each thumbprint with jam.
7. Bake for 10 minutes. Cookies will still be a little soft when you remove them from the oven. This is ok, they will cook more as they cool. Wait 6-8 minutes, then move them to a wiring cooling rack to cool completely.
8. Melt the chocolate chips in a small oven safe bowl in 15 second increments, stirring after each time, until melted.
9. Drizzle chocolate over completely cooled cookies.
10. Enjoy!

Recipe Notes

(*) Aquafaba is the brine from a can of beans, the stuff you used to drain down the sink (don't do that anymore!). It makes an excellent egg replacement. You can also use the cooking liquid from homemade beans. See www.aquafaba.com for more info.

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