Chocolate-Covered Cherry Cookies

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Total Time
30mins
Prep 20 mins
Cook 10 mins

From Cook's Country magazine. Don't overbake these cookies, they should be chewy.

Ingredients Nutrition

Directions

  1. "For the cookies".
  2. Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
  5. Mix until dough forms (about 1 minute).
  6. "for the topping".
  7. Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
  8. Off heat, stir in reserved cherry juice. Cover and keep warm.
  9. "To finish".
  10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
  11. Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
  12. Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
  13. Top each cherry with 1 teaspoons of warm chocolate mixture.
  14. Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
  15. Transfer cookies to a wire rack and cool completely.
  16. Repeat with remaining dough.
Most Helpful

4 5

These tasted great, but spread out when I baked them, so they did not look pretty. Next time I try this recipe, I will bake with the cherry in the thumbprint, then use frosting after baking to see if that helps keep them together.