- 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
- 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
"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."