Chocolate covered cherry cookies
Print Recipe

Chocolate covered cherry cookies

Fans of chocolate covered cherries will love these chocolate covered cherry cookies!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 18
Author: Eva Bakes

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) butter room temperature
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 and 1/2 teaspoons vanilla extract
  • 18 undrained maraschino cherries about one 10-oz jar
  • 1 6-ounce package semisweet chocolate pieces
  • 1/2 cup sweetened condensed milk

Instructions

  • Preheat your oven to 350 degrees F.
  • In a small mixing bowl combine flour and cocoa; set aside.
  • In bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the butter on medium to high speed about 30 seconds or till softened. Add the sugar, salt, baking powder, and baking soda and mix until well combined. Add egg and vanilla and beat well. Turn the mixer to low and gradually add in the flour/cocoa mixture until it is fully incorporated.
  • Turn off the mixer and shape the dough into 1-inch balls. Place them on an ungreased baking sheet (I used my imitation Silpat). Using your thumb, make an identation in the center of each ball so you have a well.
  • Drain the maraschino cherries and reserve the juice. Put a cherry in the center of each cookie's well. In a small saucepan set over low heat, combine the chocolate pieces and sweetened condensed milk until the chocolate is completely melted. Mix in 4 teaspoons of the reserved cherry juice.
  • Spoon about 1 teaspoon of the frosting over each cherry, ensuring that each cherry is fully covered in the frosting. If needed, you can thin out the frosting using any remaining cherry juice.
  • Bake cookies in your preheated oven for about 10 minutes. Transfer to a wire rack and allow to cool completely before serving.

Notes

Source: Cooking Light forum; originally from the January 1997 edition of Better Homes and Gardens