This Cherry Chocolate Cookies Recipe Take Chocolate-Covered Cherries Up the Food Chain by Donna John
The most popular cookies on my holiday cookie tray this year were these chocolate-covered cherry cookies. If you have extra frosting, it makes a decadent dip for sugar cookies or chunks of pound cake.
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 2 teaspoons vanilla
- 1 jar (10 ounces) maraschino cherries
- 1 package (6 ounces) semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
Here's how to make them:
Combine the flour and cocoa powder in a bowl. Mix well.
Beat the butter until smooth, about 30 seconds, with an electric mixer. Add the sugar, salt, baking powder and baking soda. Beat well. Add the egg and vanilla.
Gradually incorporate the flour and cocoa mixture.
Drain the cherries, reserving the juice. Pat them dry with a paper towel. Roll the dough into 1-inch balls and place on a cookie sheet. Use your thumb and make a hole (don't go all the way through) in the center of each cookie. Put one cherry in each hole.
To make the frosting, in a small saucepan combine the chocolate chips and sweetened condensed milk. Melt over low heat. When melted, add 4 teaspoons of the reserved cherry juice. Mix well.
Spoon about 1 teaspoon of the frosting over each cookie to cover the cherry. Bake in a preheated 350-degree F oven for 9-10 minutes. Allow to cool on a wire rack or foil.
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