Every time you bite into a chocolate-covered cherry, a little bit of joy hits your mouth. If you love them, you know what I’m talking about. Take your favorite candy to the next level by adding a touch of cookie. These Chocolate-Covered Cherry Cookies have the best of both worlds with a cookie base and maraschino cherry center that’s covered with a layer of chocolate. The cherry is a little sweet surprise in the middle that everyone loves.
Granted, with the topping, these cookies have a little more effort involved than your average cookie – but the outcome is completely worth it. There’s nothing like biting into the chewy cookie to discover the sweet cherry surprise. If you’re always grabbing the chocolate-covered cherries in a box of chocolates, you’ve got to give this recipe a try.
It’s become a family-favorite recipe. It’s so unique and different from your typical cookies. I’ve made them during the holiday season and I’ve also made them for Valentines Day. They’re such a delicious treat that we all look forward to.
Looking for more unique cookie recipes? Here are some of my favorites that are one-of-a-kind:
How To Make Chocolate-Covered Cherry Cookies
Like with any cookie recipe, you’ve got to know a little bit about technique. Two people can make the same recipe and have it turn out entirely different and it’s all about the technique that they used. For my cookie recipes, I always recommend a great cookie baking sheet and silicone baking mats. The silicone baking mats help prevent the cookie from sticking onto the tray and aid in even cooking. I always let my cookies cool on a wire baking rack too.
If you don’t own silicone baking mats, you can use parchment paper as a substitute.
What To Serve With Chocolate-Covered Cherry Cookies
Enjoy these cookies with a big glass of ice-cold milk. They’re super rich and chocolatey. You’re going to want to wash it down. I also love the idea of pairing these Chocolate-Covered Cherry Cookies with an after-dinner drink. If you really want to theme your dessert, pair the cookies with a Chocolate-Covered Cherry Martini. That would be such a sweet treat.
How To Keep Your Chocolate-Covered Cherry Cookies Fresh After Baking
Once your cookies have cooled and set, you want to keep them in air-tight food storage containers. I like to add a layer of wax paper in-between my cookies, when I stack them. That will keep the tops from rubbing and the chocolate from breaking. You can store them in a refrigerator or on the countertop, but you want to keep them away from a warm spot. That’ll keep the chocolate top from melting.
Can You Freeze Chocolate-Covered Cherry Cookies?
There are two different ways you can freeze these cookies. You can freeze the batter, prior to baking. Let it thaw in the refrigerator and bake as instructed. Then you’d add your topping. The other way you can freeze these cookies are after they’ve been completely made and set. Freeze them with freezer bags and then let them thaw for several hours before enjoying again. They can be kept frozen for up to three months in the freezer.
Recipe Substitutions You Can Make
If you want a more bitter chocolate flavor, you can use dark baking cocoa and dark morsels for the topping. You cannot use fresh cherries and expect the same recipe results. The sizing and texture is different, so you should use maraschino cherries only.
What You’ll Need From The Grocery Store:
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Maraschino Cherries In Juice
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
Step-By-Step Directions To Make Chocolate-Covered Cherry Cookies
Preheat the oven to 350º. In a bowl (or stand mixer), combine the butter and sugar until light and fluffy (5-7 minutes). Beat in the egg and vanilla. Combine the dry ingredients in a separate bowl and gradually add them to the creamed mixture. Dough will be firm.
Shape into 1-inch balls and place on prepared baking sheets, with silicone baking mats (or parchment paper). Push a single cherry into the center of each ball about half way.
Bake for 10-12 minutes. For the frosting: melt chocolate chips into the condensed milk over medium heat in a small pot; stirring constantly. Remove from the heat. Add cherry juice and stir until smooth.
Spoon 1 teaspoon of frosting over each cherry while the cookie is still warm. Cool on wire racks.
- 1/2 Cup Butter, Salted
- 1 Cup Sugar
- 1 Large Egg, Room Temperature
- 1 1/2 Teaspoon 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
- 1 Jar Maraschino Cherries (Blot Cherries Dry)
For The Frosting:
- 1 Cup Semisweet Chocolate Chips
- 1/2 Cup Sweetened Condensed Milk
- 1 to 3 Teaspoons Maraschino Cherry Juice (Your Flavor Preference)
- Preheat the oven to 350º. In a bowl (or stand mixer), combine the butter and sugar until light and fluffy (5-7 minutes). Beat in the egg and vanilla. Combine the dry ingredients in a separate bowl and gradually add them to the creamed mixture. Dough will be firm.
- Shape into 1-inch balls and place on prepared baking sheets, with silicone baking mats (or parchment paper). Push a single cherry into the center of each ball about half way.
- Bake for 10-12 minutes. For the frosting: melt chocolate chips into the condensed milk over medium heat in a small pot; stirring constantly. Remove from the heat. Add cherry juice and stir until smooth.
- Spoon 1 teaspoon of frosting over each cherry while the cookie is still warm. Cool on wire racks.
Store leftover cookies in an air-tight container. Place sheets of wax paper in-between.
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 89mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
**Nutrition information is calculated by a third party. Actual values may vary.