Chocolate-Covered Cherry Cookies

Name: Chocolate-Covered Cherry Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 dozen.
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 semisweet chocolate chips; 1/2 cup sweetened condensed milk; 1 to 3 teaspoons maraschino cherry juice

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 semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

Directions

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.
Bake at 350° for 10-12 minutes. Spoon 1 teaspoon of frosting over each cherry while the cookie is still warm. Cool on wire racks.

Nutrition Facts

1 cookie: 89 calories, 3g fat (2g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 1g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

leslie

Dec 7, 2016

I don't even have to try these cookies to know (after reading recipe and reviews) that they will not turn out right if I follow the recipe. My mother made these every year for Christmas...you bake the cookie, put the cherry on the already baked cookie...they should be puffy right out of the oven...cool slightly then frost with the icing. The warmth left in the cookie will smooth out the frosting.So easy ...and delicious...if done right. If it makes no sense, don't try it!
Brenda

Dec 6, 2016

I have made these numerous times for Christmas- after a little trial and error- i found if you add cherry juice to the dough- they are moister and have more of a cherry taste- also dont put the frosting on until 5 minutes before they are done and make sure the cherry is sealed with the frosting- i actually need to make so many of these due to the request of family members and coworkers, i 5 times the recipe
Kellapwl

Jan 2, 2016

We absolutely love these!!!
debstamp

Dec 29, 2014

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.
craftingchick

Dec 17, 2014

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.
delowenstein

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
Lily380

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!!!
deilindra

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.
ketchupbottle

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.
keely27

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