And Ding DING DING!!!
I think we have a WINNER!!!
These may possibly be the BEST cookie I have ever had!!
The picture says it all...
Rich, Decadent, Soft chocolate cookie.
Topped with a cherry and smooth-as-silk frosting.
Whats not to love??
Chocolate Covered Cherry Cookies!!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 (10 ounce) jar maraschino cherries, drained, reserve juice
- 1 (6-ounce) package semisweet chocolate chips
- 1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside.
1. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
2. With hands, shape dough into 1-inch balls; place on ungreased baking sheet.
Press down center of dough with thumb.
3. Drain Maraschino cherries well, reserving juice.
Place a cherry in the center indention of each cookie.
4. In small saucepan combine chocolate pieces and sweetened condensed milk;
heat over low heat until chocolate is melted.
Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.
Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry.
If frosting seems too thick, thin with a little more cherry juice.
**I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! this super-silky chocolate frosting does not melt or run anywhere! it seals in the cherry beautifully!**
5. Bake at 350° for 10 minutes, or until done.
Remove to wire rack to cool.
Makes 3 to 4 dozen cookies.
6. Enjoy!
Oh sheesh! These look sinfully delicious! Thanks for the recipe!
ReplyDeleteI am so going to make these. Thanks.
ReplyDeleteWow these look good. I don't know how I'm going to sell the family though on the cherries. They don't like fruit or fruit bits in cookies. But it is covered in chocolate. Maybe it will be our little secret?
ReplyDeleteIt is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on Chocolate Fountain , I hope the article on my blog will be usefull for you… and we can share each other. thank you… ;-)
ReplyDeletehttp://top-chocolate.blogspot.com/
I too am not a fan of cherries mixed with chocolate, so I've been using this dough base with chocolate kisses. I roll the dough into a ball, roll in chocolate sprinkles bake and then push an unwrapped hersheys kiss in the center. YUM!
ReplyDeleteIs the frosting on and then bake them right? I wasn't going to make these but have decided that I might, but I am surprised to see that the chocolate needs to be put on BEFORE you bake them, I would think it would melt and make a mess whilst baking?
ReplyDeleteUmmmmmm,
ReplyDeleteI was concerned about the same thing! But its amazing! this super-silky frosting does NOT melt or run anywhere!
I'll add a note about it in the post. Thanks for the reminder.
let me know what you think of them. ;)
WOW! Those were good! I followed your directions with the exception of rolling them into balls, I use a cookie scooper. Anyway, I learned you must cover the cherry completely, not that it ruins it but they are not as pretty. You could leave out the cherries too if you don't like them. They would be just a good with just the goober of chocolate on them. I found I had a lot of chocolate sauce left over, so I am going to make another batch. My first one only made 26 cookies anyway, and now I only have 25 to take to my xmas party.
ReplyDeleteI am making the snickerdoodles now.
Wow, those look amazing! I can't wait to try them.
ReplyDeleteuummmm... I told ya so! the BEST cookie ever! lol
ReplyDeleteI use the left over chocolate for hot fudge sauce on ice cream!
Hope you like the snickerdoodls. they are a much simpler kinda cookie, but still yummy. :)
These are my favorite by far!
Great Cookies!
ReplyDeleteMy son (7) said to tell you thank you for this recipe and he wanted you to know that these are now his most favoritist, bestest cookies.
He now wants me to make them all the time...LOL! (I had to hide them to keep him from eating them all before Christmas.)
Thanks again for all your wonderful recipes!
I just made these this morning. They are time and labor intensive...but so worth it. I used a small cookie scoop, and got 34 cookies. Unfortunately, my 10 oz jar of cherries only had 30 cherries. Oh well. One tip for people who make these...the cookies don't expand too much when baking, so keep that in mind when indenting the dough for the cherries.
ReplyDeleteThanks for a great recipe!
I have made these for years!! Got the recipe from an Avon recipe box and recipes back in the 80s. These never fail to get people beggin for recipe. I had the same thought about the icing b4 baking..LOL! I have added a drip or to on top of the cookie after being baked also if I didn't think it was covered well...works after also...luv this and your site!!
ReplyDeleteOkay, here is a pet peeve. I have tried to copy this into word and it is being stubborn. Please please to all you food bloggers add a print button! Thanks.
ReplyDelete
ReplyDeletelive173
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