Chocolate Cherry-Stuffed Cookies Recipe
Prep Time:
45 minutes
Cook Time:
1 hour, 18 minutes
Servings:
12 Serving
Ingredients
  • 4 cups fresh cherries
  • 1 ⅔ cane sugar
  • 3 tablespoons lemon juice
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cane sugar
  • ½ cup brown sugar
  • ¼ cup neutral oil like avocado or sunflower
  • ¼ cup milk
  • 1 teaspoon vanilla extract
Directions
  1. Remove the cherry pits and stems and slice the cherries in half.
  2. Add the cherries to a medium pot and bring the heat to medium.
  3. Stir for about 8-10 minutes while breaking down the cherries with a wooden mallet or potato masher.
  4. Add the sugar and lemon juice and cook for 1 hour keeping an eye on it. It will get bubbly and the liquid will reduce down.
  5. While the cherry jam is cooking, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
  6. In a large bowl, whisk together ½ cup cane sugar, the brown sugar, oil, milk, and vanilla for about 3 minutes until combined.
  7. Add the dry ingredients to the wet and stir until a soft dough forms.
  8. Cover the dough and refrigerate for 30 minutes.
  9. When the jam has cooked for one hour, remove it from the heat and using a slotted spoon, spoon the jam into a container and refrigerate for 30 minutes to thicken and firm up.
  10. Preheat the oven to 350 F.
  11. Line a baking sheet with parchment paper.
  12. Scoop tablespoon-sized portions of dough, flatten them, and place them on the baking sheet.
  13. Place a teaspoon of jam in the center of each flattened cookie.
  14. Place a flattened piece of dough on top of the jam and press into the bottom piece to seal.
  15. Bake for 10 to 12 minutes until just set around the edges.
  16. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
  17. Sprinkle with flaky salt, if desired, before serving.