Chocolate-Covered Cherry Cookies Recipe
- 1/2 cup butter
- 1 cup sugar
- 1 Eggland's Best 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
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 to 3 teaspoons maraschino cherry juice
- 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.
- 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).
- Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.
Reviews for Chocolate-Covered Cherry Cookies(28)
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Have made this cookie for years. Very good recipe. The frosting just magically turns out just like the picture! Sometimes I put the cherry juice in the frosting, sometimes I don't. Turns out great both ways.
If you like chocolate covered cherries like I do, you will love these cookies. They are not difficult to make, but a bit time consuming. Totally worth the effort though.
I tried my first batch with the thick frosting on top as they baked. I wasn't happy with the appearance, so next I just baked the cookie with the cherry on top. After removing them from the pan (only 1-2 minutes of cooling time) I used a small scoop to put a teaspoon of frosting on each cookie, and spread it out. They look great and taste like fudge with a cherry surprise! Yum.
These cookies were tremendous! Soft like fudge and very easy to make! Will not wait til Christmas to make them again!
Ok...this cookie sound fabulous and I'd like to try it, but....I gotta know, HOW does the frosting not run off onto the pan if the frosting is put on BEFORE baking??
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