Chocolate Covered Cherry Cookies
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
48 cookies
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Calories
88 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Covered Cherry Cookies
Description
This recipe starts with a chocolate cookie dough made by mixing cocoa powder, flour, butter, sugar, leavening agents, and flavorings. The dough is formed into small balls with an indentation in the center, where a maraschino cherry is placed.
The cookies bake to a soft yet structured texture, featuring the bitter cocoa balanced by sweetness from the cookie and the juicy cherries. A glazed topping made from melted chocolate chips and sweetened condensed milk mixed with cherry juice coats the baked cookies, adding extra sweetness and a rich chocolate finish.
These cookies are suitable for dessert or special occasions, delivering a combination of chocolate and cherry flavors in every bite. Proper draining of cherries is important to prevent excess moisture in the dough.
The recipe is adapted slightly from Better Homes & Gardens and comes from a traditional family source.
Ingredients
- 48 maraschino cherries about one 10-oz. jar, undrained
- 1.5 c. all-purpose flour
- ½ c. cocoa powder unsweetened
- ½ c. butter softened to room temperature, unsalted
- 1 c. sugar
- ¼ tsp. kosher salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 1 egg large
- 1.5 tsp. vanilla extract pure
- 6 oz. semisweet chocolate chips favorite brand
- ½ c. sweetened condensed milk
Instructions
- Preheat oven to 350° F.
- Drain maraschino cherries, reserving the juice.
- In a small bowl, whisk together flour and cocoa. Set aside.
- In a large bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
- Shape dough into 1″ balls and place on an ungreased baking sheet about 2" apart. I like to use a small scoop to portion the dough into uniformly sized balls. Press down in the center of each ball with your thumb to create an indentation. Place a cherry in the center of each cookie’s indentation.
- In a small saucepan over medium to medium-low heat, combine the chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice until mixture is completely smooth. Turn off heat and let saucepan sit on warm burner. Spoon about 1 teaspoon of this chocolate frosting over each cherry, spreading to cover the cherry fully. If the frosting is too thick, just add a little more of the reserved cherry juice to thin it out. Sometimes it also helps to warm the saucepan again - just turn the heat back to low.
- Bake for 10 minutes. Remove to wire rack to cool completely.
Notes
- Drain maraschino cherries well to avoid excess moisture in the dough and ensure proper cookie texture.
- Use room-temperature ingredients for easier mixing and uniform dough consistency.
- The chocolate glaze includes reserved cherry juice for a smooth, fruity finish.
- The recipe yields a generous batch suitable for sharing or multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 88kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 10mg | 3% |
| Sodium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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