Chocolate Cherry Cookies
These chocolate cherry cookies are a perfect treat for any occasion. With their rich, fudgy centers and a sweet cherry topping, they’re a crowd-pleaser you’ll want to bake again and again. Plus, they’re easy to make and oh-so-delicious!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup butter or margarine softened
- 1 cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 16 undrained maraschino cherries reserve 4 teaspoons cherry juice
- 1 cup semisweet chocolate chips
- ½ cup sweetened condensed milk
Instructions
- In a medium bowl, combine the flour and cocoa powder. Set aside.1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder
- In a large bowl, beat the butter on medium speed until softened. Add sugar, baking soda, baking powder, and salt. Beat until well mixed.½ cup butter or margarine, 1 cup sugar, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Add the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is well combined. Gradually beat in the flour mixture until fully incorporated.1 large egg, 1 ½ teaspoons vanilla extract
- Shape the dough into 1-inch balls and place them about 2 inches apart on an ungreased baking sheet.
- Press each ball flat with the palm of your hand or a spatula, as these cookies don’t spread much while baking.
- Bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until the centers are set.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a small saucepan, combine the chocolate chips and sweetened condensed milk. Cook over low heat, stirring until the chocolate is melted and smooth.1 cup semisweet chocolate chips, ½ cup sweetened condensed milk
- Stir in the reserved 4 teaspoons of cherry juice to enhance the flavor. If the mixture is too thick, thin it with a bit more cherry juice.16 undrained maraschino cherries
- Spoon about 1 teaspoon of the chocolate mixture over each cookie, spreading to cover the center.
- Top each cookie with a dried cherry for an extra touch of sweetness.
- Let the cookies cool completely and then enjoy the delightful combination of chocolate and cherry flavors. Store any leftovers in an airtight container.
Notes
- Softened Butter: Let the butter sit out at room temperature for about 30 minutes. This makes it easier to cream with the sugar.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until you don’t see flour. Overmixing can make the cookies dense.
- Use a Cookie Scoop: This ensures uniform cookie sizes, which means even baking.
- Adjust Chocolate Consistency: If the chocolate topping feels too thick, add a tiny bit more cherry juice to loosen it up.
- Cherries: You can use fresh cherries instead of maraschino cherries, but they’ll have a slightly different texture. Fresh cherries work best if they’re pitted and chopped before topping the cookies.
- Chocolate: White chocolate will give the topping a sweeter, creamier flavor, and dark chocolate will add a hint of bitterness. Use your favorite!
Storage Instructions
- Room Temperature: Cool completely and then store these cookies in an airtight container at room temperature for up to 5 days.
- Freeze: If you want to extend their life, freeze them! Layer the cookies between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. To enjoy, let them thaw at room temperature for about an hour.
Nutrition
Calories: 254kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 124mgPotassium: 177mgFiber: 2gSugar: 23gVitamin A: 228IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!