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Chocolate Covered Cherry Cookies

These delightful cookies combine cocoa-infused dough with a juicy maraschino cherry and a creamy chocolate filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1.5 cups all-purpose flour Opt for high-quality flour for the best texture.
  • 0.5 cups unsweetened cocoa powder Use Dutch-processed cocoa for a richer flavor.
  • 0.5 cups unsalted butter, room temperature Use high-fat brands like Plugra or Kerrygold for superior results.
  • 1 cups granulated sugar For sweetness that balances the rich chocolate flavor.
  • 0.25 teaspoons kosher salt Enhances overall flavor; recommended Diamond Crystal for its texture.
  • 0.25 teaspoons baking powder Provides lift to this chewy cookie.
  • 0.25 teaspoons baking soda Helps cookies spread slightly; ensure it’s fresh.
  • 1 large egg, room temperature Let it warm up for about 30 minutes before baking.
  • 1 teaspoons vanilla extract Always use pure vanilla extract.
Filling Ingredients
  • 1 jar maraschino cherries Look for quality brands without artificial colors.
  • 0.5 cups semisweet chocolate chips Guittard or Ghirardelli are excellent choices.
  • 0.25 cups sweetened condensed milk Creates a creamy chocolate coating.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line three large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and cocoa powder to ensure they are fully combined.
  3. In a stand mixer, beat the room-temperature butter, granulated sugar, salt, baking powder, and baking soda together on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Add the room-temperature egg and vanilla extract to the mixer, and mix until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Using a cookie scoop, drop approx 1.5 tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
  7. Press your thumb into the center of each dough ball to create an indentation for the cherries.
  8. In a saucepan, melt the chocolate chips, sweetened condensed milk, and reserved cherry juice over medium-low heat until silky smooth.
  9. Spoon the melted chocolate mixture into the indents over the cherry.
  10. Bake for 9 to 11 minutes until edges are set but the center remains soft.
  11. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. You can refrigerate for up to 10 days or freeze for up to three months.