Christmas is a great time for food! It’s one of the few times of the year when I blow off all the rules of healthy eating and enjoy pounds (yes, you read that right, pounds…don’t judge!) of cookies without having to offer up weak excuses to my personal trainer, George.
This is because George loves chocolate cookies even more than I do. As long as I provide a Christmas cookie basket for him, he temporarily turns a blind eye. George and I will work off the cookie consequences in the gym after the holiday!
Chocolate Covered Cherry Cookies are moist, rich, and chocolaty and feature a burst of cherry goodness! The dough is simple to prepare and these marvelous chocolate cookies become super fancy after they’re removed from the oven. That’s when these delightful darlings are topped with maraschino cherries and christened with a yummy chocolate cherry drizzle. Want to wow the ladies at the cookie exchange or make your Christmas cookie tray stand out? Give these cookies a try.
I use my small Pampered Chef cookie scoop to measure out the dough. It scoops out approximately 1 tablespoon of dough. When doing so, this recipe yields about 5 dozen cookies. If you’d prefer to make fewer cookies (though I can’t imagine why you would!), it’s easy to cut the recipe in half.
Chocolate Covered Cherry Cookie Batter
- 1 (10 ounce) jar maraschino cherries, juice reserved
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup cherry juice
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder, high quality such as Ghiradelli or Hershey’s
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Preheat oven to 350 degrees. Drain the cherries and reserve juice. Cut each cherry in half and set aside.
Beat the butter and sugars together in a bowl. Add egg, vanilla, and cherry juice. Beat well.
Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth.
Roll the mixture into 1-inch balls. Place on ungreased cookie sheet and bake for 10-12 minutes. Do not over bake!
Remove cookies from the oven. Gently press a cherry half in the center of each cookie. Transfer them to a wire rack to cool.
- ½ cup sweetened condensed milk
- 1 cup semisweet chocolate chips
- 4 teaspoons cherry juice
While cookies bake, prepare the icing. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in cherry juice. After cookies cooled for about 5 minutes, use a spoon to drizzle each cookie with icing.
© 2013 – 2014, Andrea Thorpe. All rights reserved.