Print

Chocolate Covered Cherry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

Delight in these rich and indulgent Chocolate Covered Cherry Cookies, combining a tender cocoa-infused dough filled with juicy Maraschino cherries and topped with a luscious chocolate drizzle. Perfect for cherry lovers and chocolate enthusiasts alike, these cookies offer a deliciously satisfying treat with a balance of fruitiness and deep chocolate flavor.

Ingredients

Cookie Dough

  • ½ cup unsalted butter (soft but not melted)
  • 1 cup white sugar
  • ½ teaspoon vanilla bean paste
  • 1¼ cups all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch

Filling and Topping

  • 10 ounces Maraschino cherries (stems removed, cherries and juice separated)
  • ⅓ cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, beat together the softened butter, white sugar, and vanilla bean paste until the mixture becomes smooth and creamy, creating a well-incorporated base for your dough.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and cornstarch to ensure even distribution of leavening and cocoa.
  4. Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients and stir until a dough forms. The mixture will appear tough and crumbly at this stage.
  5. Knead Dough: Using your hands, knead the dough by squishing, folding, and squeezing until it becomes smooth and pliable, making it easier to shape into balls.
  6. Shape Cookies and Add Cherries: Scoop about 1 tablespoon of dough and roll into balls. Place 6 balls on the prepared baking sheet and press a thumbprint into the center of each ball. Place a single Maraschino cherry into each thumbprint, reforming the dough around the cherry gently to minimize cracking during baking.
  7. Bake Cookies: Bake the cookies for approximately 10 minutes. Once done, allow them to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  8. Melt Chocolate Topping: After the cookies have cooled, melt the semi-sweet chocolate chips with 4-5 teaspoons of the reserved cherry juice in a small microwave-safe bowl. Heat in 20-30 second bursts, stirring thoroughly between each, until the mixture is smooth and creamy.
  9. Drizzle and Serve: Drizzle the melted chocolate mixture over the cooled cookies. Allow the chocolate to set slightly before serving for a perfect finish.

Notes

  • Ensure the butter is soft but not melted for proper creaming with sugar.
  • Kneading the dough is crucial to develop a pliable texture for shaping the cookies.
  • You can adjust the amount of cherry juice used for melting chocolate to achieve desired consistency.
  • Allow the cookies to cool completely before drizzling chocolate to prevent melting.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Find it online: https://dishcooks.com/chocolate-covered-cherry-cookies-recipe/