Chocolate-Covered Cherry Cookies
I always make these chocolate cherry 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
Ingredients
- 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
- FROSTING:
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 to 3 teaspoons maraschino cherry juice
Reviews
I was really worried about putting frosting in the oven, but the frosting is really like fudge. It worked best for me, when I picked up each cookie to swirl on the frosting. In the oven the frosting does not melt. It doesn’t move at all. I’m sure everyone at work will love these!
This is one of my favorite cookies. Always a hit, wherever they are served.
I have never heard of these cookies, and I am a Michiganier born and raised in Michigan these 76 years. But I love chocolate covered cherries !!! So I HAVE to try this recipe !! They sound so tasty!!
In 1987, I found this exact recipe in a magazine given to me by a neighbor before I went to the hospital to have our fourth son. I have made this recipe every Christmas since, just as written. Perfection! Once, I found our 3 year old (that fourth child) eating a piece of burnt firewood from the fireplace, thinking it was a Chocolate Cherry Cookie. Today he is a pilot in the USAF and I send him these cookies wherever he happens to be.
I make these on the holidays and on Valentines Day. They are always a hit. I make the frosting more like a glaze, so the cookie stands out. I also, if the dough comes out a little dry, add some milk or cherry juice. These are a great treat.
5 stars beautiful and delicious, adding to my Christmas repertoire. A chocolate covered cherry cookie.
My family may have liked better if A chocolate drizzle over the cherry instead of covering with the frosting.
Help, Help. I made this recipe exactly as printed. The cookies spread out to one big thin mess. The icing melted over the cherry and the cherry was left bare. An absolute MESS. Sorry, just reviewed by recipe and found that I messed up. Will try again
We have been making this cookie recipe for years. It is a family favorite! It wouldn't be Christmas without these! We make these the same way the recipe is written and they come out perfect every time!
I have been making this cookie recipe for 4-5 years and I get specifically asked to make it at work every year for our Cookie exchange. Also my dad has had me handwrite it into one of his cook books, he loves it so much. The cookie base tastes like a brownie, and the frosting cherry make it a total piece of candy.The recipe works exactly as written, with putting the icing on before baking. I typically use a double-boiler to melt the chocolate to be safe and ensure I don't burn anything. To do that, just take a wide pan with a rim, put 2-3 inches of water in, put a folded washcloth on the bottom, and use metal bowl or small sauce pan ontop of the washcloth with the chocolate & milk inside. Putting a washcloth between the pans with the water works to break the heat transfer between vessels and is a tip I picked up from working at a bakery years ago. You don't need a special pan to do a double boiler.Second tip: make the cookie balls small in order to ensure you make 48. Slightly bigger than a quarter? That way they are bite size and it spreads the recipe out.Third tip: double the recipe. You will want more.