Chocolate-Covered Cherry Cookies Recipe

4.5 53 52
Chocolate-Covered Cherry Cookies Recipe
Chocolate-Covered Cherry Cookies Recipe photo by Taste of Home
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Chocolate-Covered Cherry Cookies Recipe

Read Reviews
4.5 53 52
Publisher Photo
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
Featured In: Top 10 Cherry Desserts
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 1 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

Directions

In a mixing 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 cookie 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.
Originally published as Chocolate-Covered Cherry Cookies in Country December/January 1993, p51

Nutritional Facts

2 each: 177 calories, 7g fat (4g saturated fat), 21mg cholesterol, 92mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 2g protein.

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  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 1 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
  1. In a mixing 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 cookie 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). Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.
Originally published as Chocolate-Covered Cherry Cookies in Country December/January 1993, p51

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Reviews forChocolate-Covered Cherry Cookies

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MY REVIEW
Sherry User ID: 9374195 279922
Reviewed Dec. 25, 2017

"5 stars beautiful and delicious, adding to my Christmas repertoire. A chocolate covered cherry cookie."

MY REVIEW
homemadewithlove User ID: 4311884 279853
Reviewed Dec. 24, 2017

"My family may have liked better if A chocolate drizzle over the cherry instead of covering with the frosting."

MY REVIEW
Dee User ID: 9374698 279804
Reviewed Dec. 23, 2017

"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"

MY REVIEW
Sharon User ID: 9314207 279191
Reviewed Dec. 13, 2017

"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!"

MY REVIEW
Robin User ID: 9345636 278727
Reviewed Dec. 4, 2017

"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."

MY REVIEW
Sue Zappa User ID: 1094741 278461
Reviewed Nov. 28, 2017

"First, Leslie, don't comment on a recipe you haven't tried. That's bad manners & misleading to others. Thank you. Second, these cookies have always been a huge hit with my family! We've raised six children, four of whom are now married. As our family grows in size with the addition of in-laws & grandchildren, these cookies grow in popularity, too. They're a bit messy to make, but well worth the effort! I made them during the year when we need a special chocolate treat too. I don't change a thing in the recipe!"

MY REVIEW
leslie User ID: 1860050 257791
Reviewed 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!"

MY REVIEW
Brenda User ID: 2626994 257780
Reviewed 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"

MY REVIEW
Kellapwl User ID: 8683795 240895
Reviewed Jan. 2, 2016

"We absolutely love these!!!"

MY REVIEW
debstamp User ID: 6321450 216265
Reviewed 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."

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