Show Subscription Form




Chocolate-Covered Cherry Cookies Recipe
Chocolate-Covered Cherry Cookies Recipe photo by Taste of Home

Chocolate-Covered Cherry Cookies Recipe

Publisher Photo
I always make these cookies for family gatherings, and they never last very long. They require a little extra effort, but they're worth it. —Marie Kinyon, Mason, Michigan
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 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
  • 48 maraschino cherries, blotted dry
  • FROSTING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1 to 3 teaspoons maraschino cherry juice

Nutritional Facts

1 serving (2 each) equals 177 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 92 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.
  2. For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).
  3. Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.
Originally published as Chocolate-Covered Cherry Cookies in Country December/January 1993, p51

Nutritional Facts

1 serving (2 each) equals 177 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 92 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chocolate-Covered Cherry Cookies

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (5)
3 Star
 (1)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 2, 2014

"I found this recipe to really be good! I used: 1/2 tsp. EACH of baking powder, baking soda and salt in this recipe! I got 32 cookies on my first batch and about 36 cookies on my 2nd batch. I greased my baking sheets. For me, I prefer to grease the sheets and I find that it's easier for me to remove the cookies from the baking sheets! I found that just using a regular teaspoon-the type one uses at the meal table easiest for me to work with when spooning the chocolate mixture over the cookies before baking. I used a double boiler to melt the chocolate chips, sweetened condensed milk and 1 Tbsp. of maraschino cherry juice over boiling water until smooth. Whatever was left of the frosting, I spooned over the baked cookies where I found some of the cherry still showing! By the way: This cherry frosting is excellent for using on a square cake or on brownies if one wishes to use the frosting for that purpose! Thank you for sharing this recipe! This is a wonderful recipe for holiday-type cookies! Also: I'd used stemmed maraschino cherries in which I removed the stems before I pressed the cherries into cookies! delowenstein"

MY REVIEW
Reviewed Nov. 27, 2014

"I have been making these cookies since I first tried them in 1993,when I saw the recipe in your magazine.They are my absolute Favorite cookie.Everyone at our house Love them.They are kinda putsie to make, but well worth the effort!!I LOVE THEM!!!"

MY REVIEW
Reviewed Aug. 7, 2014

"These are delicious! I frosted them right after they came out of the oven and they looked great. If you cool them in the pan and not on a cooling rack, they do stick and crumble some. I will chop up some cherries for in the batter for my next batch to get more cherry flavor throughout."

MY REVIEW
Reviewed Mar. 22, 2014

"I have used pecans halves, pineapple tidbits, Andes Candies, peanut butter, and (Wilton) chocolate discs as well as cherries for the middle. I make a double batch of dough and use one batch of frosting along with center options I listed before. There is bound to be something in that list for everyone.

Tried caramels (wrapped, cut into fourths and the bits) but they don't soften enough in the short cooking time."

MY REVIEW
Reviewed Dec. 28, 2013

"Dough should probably be refrigerated before baking. I did not refrigerate dough and my little dough balls flattened out a lot while in the oven"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT