Chocolate-Covered Cherry Cookies Recipe
- 1/2 cup butter
- 1 cup sugar
- 1 large 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
- 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.
2 each: 177 calories, 7g fat (4g saturated fat), 21mg cholesterol, 92mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 2g protein
Reviews for Chocolate-Covered Cherry Cookies
"We absolutely love these!!!"
"Made these cookies to bring for a Christmas get together and they were a big hit! I got 39 cookies. I think next time I might spray the pan w/cooking spray as a couple of the cookies stuck a little but overall they came out of the pan with little trouble. Frosting was very good and could definitely be used on other cookies, etc."
"This is the first time I am leaving a comment but I have to. These cookies were not good at all. They went flat in the oven and they crumbled so much. They were ok when they were first taken out of the oven and still warm but after they got cold no one could eat them. I don't know what I did wrong compared to all the people who loved them."
"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"
"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!!!"
"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."
"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."
"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"
"The trick to this recipe is preparing all the cookies at once .Place the balls on sheets. Place the cherries and the topping. Its ok if you then cook them in batches.I have been making these for over 20 years,. If you do it this way the topping maintains its shape and won't slide off. Also, make sure you seal the cherry with the topping."
"These are a very tasty and soft cookie. I had no problem with the icing staying in place and they came out looking like the picture. My only complaint was that they crumbled easily."
"A delicious cookie. It seems like a lot of steps but actually easy and fast to assemble. The kids in the family loved them a lot, they thought it was a fun surprise to discover a cherry inside. The only thing I would do is put the frosting on after they cook, when I put the frosting on before cooking it seemed to fall off to one side. Putting it on after baking worked out great."
"Not impressed-actually disappointed I wasted my time and ingredients. While they tasted just "ok"...perhaps these would have a more pleasant look to them if the rolled balls were placed in a mini muffin pan as to better hold their shape! I'm an experienced baker and by following this recipe exactly as written, there's no way these cookies and frosting can possibly look anything like the picture. Some details are left out. You're better patting this mixture into an 8x8 pan and making cookie bars. Sorry...giving my honest opinion."
"These cookies are awesome, if somewhat labor intensive. I used my finger to make an indentation in the cookie dough and set the cherry in before I put the chocolate on top and baked them. They didn't look as pretty as the ones in the picture, so the last batch I made I baked the dough and cherry, then put the chocolate on after they came out of the oven. Those looked nicer. Either way they taste delicious!"
"These are my favorite cookies! I was worried about the frosting but it turned out well. They're not as pretty as the picture but it didn't make a huge mess! I used a tablespoon cookie scoop and recipe made 27 cookies...I did it twice and got 27 both times. I had plenty of frosting since it made less cookies, so I was generous."
"The recipe clearly says to bake with the frosting on. When doing this the cookie flattens out, frosting runs all over the pan, and they can't be removed from the pan without destroying them. They do have a nice brownie like flavor. I tried baking some without the frosting, and the cookie still spreads much more than shown. I plan to ice them afetr cooling a bit. Disappointing for the effort put into them."
"They all went so quick. Everyone loved them"
"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??"
"I made these for the church coffee hour and they were well liked. People were surprised when they bit into the cherry! I wondered how the icing would turn out and it was great. I baked mine in a convection oven for 10 mins. at 350° and was pleased with the outcome. I would make them again."
"These cookies turned out great!! Everyone loved them!! I did double the cookie part of the recipe though because I had a whole bunch of frosting leftover. Also, I froze them and took them out as needed for Christmas parties and they were fine. I just froze them between layers of waxed paper."
"They are delicious and melt in your mouth, will make them again and again."
"Made these yesterday...delicious and easy if time consuming. My cookies turned out to be like fudgy brownies. I have a serious sweet tooth that is hard to control during Christmas. This frosting recipe is so easy and delicious. Did not melt during baking but I may have left them in too long, frosting looked dry but was soft when I tasted them. Really good recipe."
"The cookie part turned out fine but the frosting turned to hard candy. I will try to tweek the frosting next time, it's too thin. I followed the directions. I even have an oven thermometer so I know the oven was the right temperature."
"Followed recipe to a tee, epic fail! Frosting completely melted all over the cookie onto the baking sheet. Cookies flattened out. Pretty much ruined every cookie trying to get them off of the pans. Only saving grace was the taste, as long as you don't mind eating tour cookies with with a spoon!"
"Everyone's favorite cookie this year. I had better luck frosting the cookie AFTER baking and placed 1/2 of cherry on top. I also added halved cherries into the batter."
"These are my favorite cookies in the whole wide world!!!! They are awesome!"
"I have company coming spread out over about 7 days (some each day). Would it be okay to freeze this cookies & just bring out a few at a time. I REALLY want to make these. They look delicious. Thanks."
"Made them for Christmas, I had a few and they are excellent."
"yes- bake them"
"These cookies are my favorite & I've made them many times. I double the frosting recipe so as not to have to skimp with it. The only problem is it's hard to quit eating them!"
"[quote user="BetteHolland"]Is this cookie supposed to be baked? The directions don't say but it has raw egg in it [/quote] Bette the last line of the directions says:
Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen. "
"Is this cookie supposed to be baked? The directions don't say but it has raw egg in it"
"These are a must-do on my Christmas cookie list! One year in a cookie-induced fog I rolled the dough around the cherry and topped with frosting and baked, instead of dropping the cherry in the thumbprint, frosting and baking. Equally yummy. this cookie stays chewy and moist, store between layers of waxed paper!"
"My cookies do not look good but that really taste good. I don't know what was wrong but they went flat and you can see the cherries. They look horrible but we will enjoy them. I will be embarassed taking them anywhere though."
"I love these cookies! They are so good and always hit the spot. I agree with Aquarelle, DOUBLE the frosting recipe! Mnnn.... these are so so good. I have made them so many many times. They always turn out. I love the frosting. I could just eat it by its self. I might need to triple the icing recipe so I can have some left for the cookies!!!"
"a little messt to store"
"Yum! My husband just came home and sampled them- he was VERY impressed. The only change I made was using almond extract instead of the vanilla because chocolate and almond and cherry go well together."
"My mother inlaw introduced me to this recipe. It is a family favorite. They are the first cookie I bake when I start my hoiday baking."
"I've been baking these for a long, long time too! DELICIOUS and always get compliments."
"These are great cookies, if a bit futzy to make. One thing I've found is that the called-for ingredients for the frosting are not nearly enough. Make a double batch of the frosting and you should be OK."
"I've been baking these cookies for over 40 years. Somebody stole my recipe!!!!"