Let me start off by saying that I ate three of these cookies before they were even cooled and that resulted in a sugar coma shortly after. That being said, it was totally worth it. I first made these cookies a few years ago, after I found the original recipe here from searching FoodGawker. My mom loves chocolate and cherries, especially together, so I made these for her, and let me tell you, this recipe does not disappoint.
These cookies are slightly more labor-intensive than my molasses cookie recipe, but in my opinion, they are worth it! The cookie itself has a fudgy, brownie-like texture, topped with a half a maraschino cherry and a smooth, fudgy chocolate topping. This cookie will definitely satisfy your inner chocoholic, plus they’re practically a health food since they have fruit ;-)
Chocolate Covered Cherry Cookies (originally from here)
Time: 30-45 min prep + 10 min baking, Yield: ~40 cookies, depending how many you eat straight out of the oven…
- 1.5 cups all-purpose flour
- 1/2 cup Hershey’s dark cocoa powder
- 1/4 teaspoon EACH baking soda, baking powder and salt
- 1/2 cup butter (1 stick), softened
- 1 cup sugar
- 1 egg
- 1.5 teaspoons vanilla
- ~20 marachino cherries (about one jar), cut in half, juice reserved
- 1/2 cup semisweet chocolate chips
- 1/4 cup sweetened condensed milk (I used leftover from making my Peppermint Patties)
Preheat the oven to 350°F.
Chocolate topping: Place chocolate chips and sweetened condensed milk in a small saucepan and melt over low heat. Stir in 4 teaspoons of reserved cherry juice. If chocolate becomes too thick, add a little more cherry juice.
Cookies: Mix the flour, cocoa, soda, powder and salt in a bowl. In a separate large bowl, beat the butter with a mixer until soft. Add the sugar and beat until fluffy. Beat in the egg and vanilla, then add the flour mixture gradually, and mix until well combined. The dough will be very stiff.
Roll the dough into 1″ balls (I use this OXO Good Grips Small Cookie Scoop which makes the job very easy!) and place on parchment paper-lined baking sheets, about 2″ apart (parchment paper makes clean up a breeze! And you can reuse it for several batches).
Make an indentation in each cookie with your thumb, and place a half a cherry into each.
Top with ~1 teaspoon chocolate mixture, covering each cherry completely.
Bake for 10 minutes, then cool on a wire rack.
*These cookies freeze well, so make them in advance! Once cooled, transfer cookies to a Tupperware container lined with wax paper between each layer*