These Chocolate Covered Cherry Cookies are a favorite of Matt's (I've noticed he has a thing for chocolate cookies). His Mom sent us the recipe for these a couple years ago & I'm not sure where it comes from originally. To me these cookies are taste like rich little brownie bites topped with cherry & frosting, nothing wrong with that at all!
I used Hershey's Special Dark Cocoa to make the cookie portion of these. This wonderful cocoa is 100% cacao giving my baked goods a intense dark color & chocolate flavor. I think I'd find it hard to go back to using regular cocoa after using this.
Chocolate Covered Cherry Cookies
1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries (I had a 10-oz jar & had one cherry left)
1/2 c semisweet chocolate chips (I actually used a mix of semisweet & bittersweet)
1/4 c sweetened condensed milk (use the leftovers to make dulce de leche)
Preheat oven to 350 F.
Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.
In a mixer beat the butter until softened. Add the sugar to the butter & beat until light & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.
Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.
Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.
Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 - 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.
Bake for 10 minutes & cool on a rack.
Makes 48 cookies
These cookies will freeze well. Individually freeze them on a cookie sheet. Once frozen place them in a box with wax paper between layers then back into the freezer.
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Swedish Peppernut Cookies
Chocolate Covered Cherry Cookies
1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries (I had a 10-oz jar & had one cherry left)
1/2 c semisweet chocolate chips (I actually used a mix of semisweet & bittersweet)
1/4 c sweetened condensed milk (use the leftovers to make dulce de leche)
Preheat oven to 350 F.
Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.
In a mixer beat the butter until softened. Add the sugar to the butter & beat until light & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.
Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.
Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.
Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 - 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.
Bake for 10 minutes & cool on a rack.
Makes 48 cookies
These cookies will freeze well. Individually freeze them on a cookie sheet. Once frozen place them in a box with wax paper between layers then back into the freezer.
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8 Weeks of Cookies
Apricot Foldover CookiesSwedish Peppernut Cookies
Kat,
ReplyDeleteLike you said, these are very Brownie Like with a cherry on top!
The condensed milk probably makes them even richer!
Stay away from me with these yummy cookies!!!!!!
These are the same ones I make. I just love these! I think I am going to make them for my cookie swap.
ReplyDeleteThey're from the better homes and gardens cookbook. I make the same ones too! They're a bit hit!
ReplyDeleteCherry and chocolate go real well together...wonderful paired with Port.
ReplyDeleteIf I could work in condensed milk in savory dishes...I would!
Chocolate and cherry is a match made in heaven! I don't know what you mean by "leftover" condensed milk. I have never had leftovers when I open a can of condensed milk!
ReplyDeleteOoooh, I think I've found my new favorite food blog!! Lovely!
ReplyDeleteYou mention that these freeze well. Do you freeze before or after baking?
ReplyDeleteAnonymous - You freeze them after baking them.
ReplyDeleteYum.
ReplyDeleteAll I can say is yummy. I love the classic combination of chocolate and cherries, I just went through a box of chocolate covered cherries in a night. (oops!!)
ReplyDeleteI am not a big fan of the cherry and chocolate combo.They do look good though. Now give me raspberry and chocolate and that is a whole other story. I have something for tomorrow that is similar in the idea of these.
ReplyDeletePhew...I don't have all the ingredients - can you just imagine the damage I could do with these cookies....oh gosh.
ReplyDeleteI love that dark color! I think I could eat the whole batch of these myself.
ReplyDeleteit's like black forest cake in a cookie--much better. :) frankly, that's the best-looking chocolate cookie i've ever seen, even without the cherry and glaze on top. :)
ReplyDeletethis is like the cookie version of chocolate covered cherry cordials-my favorite! can't wait to see what other treats you bake up!
ReplyDeletecan i use real cherries?
ReplyDeleteLove the red on dark brown contrast. Cherries and chocolate always taste delicious together.
ReplyDeletePerfect! This is the new and different cookie I need to make this year. Thanks!
ReplyDeleteIt's not *hard* to go back to plain cocoa after using the special dark cocoa. It's impossible. I never use anything else!
ReplyDeleteThanks so much for posting this recipe! I made it during the holidays, and I had to make it twice again-- my father and my brother LOVED them. They were wonderful. :)
ReplyDeleteI was wondering if I could substitute something for the condensed milk. I want to make these for someone who is on a lactose-free diet.
ReplyDeleteThey look scrumptious. Thanks.
Chaya - Oh boy I have no idea. I'm sure there has to be a website somewhere though that has substitutions for things like this....
ReplyDeleteI was getting ready to make these and noticed the directions say to mix the sugar and cream, yet I didn't see cream in the ingredients. Is there cream and if so, how much? My thought is watering just at the thought of making these!
ReplyDeleteTricia - Cream is a verb there meaning to beat, sorry about the confusion i can see how that could happen. I've fixed it so no one else has the same problem.
ReplyDeleteThese cookies are a big hit at my house. I like them chilled. They last a long time in the fridge and they do freeze well. I freeze them either the way stated here or in baggies.
ReplyDeleteThey seem to taste better after sitting in fridge a day or 2. Thanks for posting.
These cookies are a big hit at my house. I like them chilled. They last a long time in the fridge and they do freeze well. I freeze them either the way stated here or in baggies.
ReplyDeleteThey seem to taste better after sitting in fridge a day or 2. Thanks for posting.