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Chocolate Cherry Cookies Recipe

A juicy maraschino cherry peeks out from under a creamy frosting in this chocolate cookie. I've been making them for years and they've never failed to satisfy.

This recipe is:

Diabetic Friendly

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Chocolate Cherry Cookies Recipe

Prep: 25 min. Bake: 10 min./batch

Yield: 24 Servings

25 10 35

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons maraschino cherry juice
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
24 maraschino cherries, drained and halved
FROSTING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 teaspoon maraschino cherry juice

Directions

In a large bowl, cream butter and sugar. Beat in the egg, cherry juice and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture.
Roll into 1-in. balls. Place 2-in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Place a cherry half in each indentation.
In a small saucepan over low heat, melt chocolate chips with milk, stirring constantly. Remove from the heat; stir in cherry juice until blended. Spoon about 1 teaspoon over each cherry (frosting will spread over cookies during baking). Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 4 dozen.

Nutritional Facts 2 cookies equals 167 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 92 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Cherry Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p72