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Chocolate Covered Cherry Cookies

These delightful cookies combine rich chocolate, sweet cherries, and a creamy filling, perfect for any occasion and easy to make at home.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour Use King Arthur for the best results!
  • 0.5 cups unsweetened cocoa powder Use a high-quality cocoa, like Valrhona.
  • 0.5 cups unsalted butter, room temperature Favor Kerrygold for its creamy richness.
  • 1 cups granulated sugar Organic cane sugar can elevate the flavor.
  • 0.25 teaspoons kosher salt Diamond Crystal is recommended.
  • 0.25 teaspoons baking powder Provides a little lift!
  • 0.25 teaspoons baking soda Helps with rising for a soft texture.
  • 1 large egg, room temperature Vital for binding.
  • 1 teaspoons vanilla extract Adds aromatic sweetness.
  • 1 jar maraschino cherries (about 32 cherries), juice reserved A must-have for flavor.
For the Chocolate Filling
  • 0.5 cups semisweet chocolate chips Guittard chocolate chips are recommended.
  • 0.25 cups sweetened condensed milk Creates a creamy chocolate sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and cocoa powder. Set aside.
  3. In a stand mixer, beat together the butter, sugar, salt, baking powder, and baking soda until light and fluffy, about 3-5 minutes.
  4. Add the egg and vanilla extract, mixing until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Using a cookie scoop or a spoon, place dollops of the dough on the baking sheets, spaced about 2 inches apart. Make an indent in each ball with your finger.
  7. Place one maraschino cherry in each indent, pressing gently.
  8. In a saucepan, melt the chocolate chips, sweetened condensed milk, and saved cherry juice over medium-low heat, stirring until smooth.
  9. Carefully fill each cherry indent with the chocolate mixture.
  10. Bake for 9-11 minutes until edges look set but centers are soft.
  11. Let the cookies cool on sheets for a few minutes before transferring to a wire rack.

Notes

Use quality ingredients for best results. Store cookies in an airtight container at room temperature for up to a week.