Community Pick
Chocolate Cherry Cookies
"A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies."
photo by limeandspoontt
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
48 cookies
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup sugar
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 large egg
- 1 1⁄2 teaspoons vanilla
- 48 undrained maraschino cherries (reserve 4 tsp cherry juice)
- 1 cup semisweet chocolate piece
- 1⁄2 cup sweetened condensed milk
directions
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
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Reviews
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A very close family friend shared this recipe with me a few years ago. I include these in my gift boxes of "goodies" that I give at Christmas. They are a delicious, soft and fudgy cookie with a delightful cherry inside. If you are a cherry fan I think you will be pleased with this one. -
Okay, 3 stars because the taste is amazing...BUT....Do NOT put the frosting on before putting them in the oven like it says unless you want to kiss your baking sheets goodbye! It was a half gooey, half solid mess that never fully cleaned off. The cherries were not covered because of how the frosting ran off while in the oven. I had to use the rest of the ganache to cover it afterwards. They were delicious and gooey for sure, but don't make the mistake of putting them with the frosting into the oven! -
This is my absolute favorite cookie! I found the recipe on BHG.com and I make batches and batches every year to give out as Christmas gifts because they are so good! I follow the recipe exactly and I've never had a problem with them. They remind me of the Snack Wells Devil's Food cookies with a cherry in the middle. Thanks so much for posting! -
YUMMY! I love these cookies! Except I only got 22 cookies out of the dough!? Maybe I made them too big, but I liked the size of them anyway when they were done. Alot of the icing absorbed into the dough when it was baking (made it really yummy and gooey inside) so I put more icing on top after they were done baking and they looked much better. I might even melt some white chocolate and and drizzle over the top for an added visual effect. My 3 year old was making "mmmhhh" noises the whole time he was eating them!! Thanks for this great recipe. -
Love this recipe! Have made these for years at Christmas. Our family, friends, and work family can't get enough.
see 45 more reviews
Tweaks
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I add a teaspoon of almond extract in my frosting,always a hit
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My only variation - I frost the cookies after I bake them. I've found the icing melts too much in the oven.
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These are so good! I messed up a little and used 4 tablespoons of cherry juice instead of 4 teaspoons so I just barely covered the cherries with the frosting and then added more after they came out of the oven. They turned out really good though. No sticking or soupy frosting even with my mistake! -
I didn't realize that I had made these already when I tagged them for the Cookie Jar Bake Off so I am just updating my previous review to say that these cookies will be a great addition to my Christmas bake exchanges!! ***Absolutely Delicious! These cookies are so full of chocolate flavour and the cherries add a perfect hidden surprise! These cookies would be perfect for Christmas, as they are picture perfect. You would think that these just stepped off of a magazine page. I used recipe#22881 for the sweetened condensed milk with great results. I also took Ducky's suggestion and had everything assembled before making the frosting, thanks for the tip! I did also make a few of these with chocolate chips instead of cherries for my husband who doesn't like cherries (I iced these with the icing before I added the cherry juice as well) and they were a chocolate lover's dream come true! This is a great recipe, thanks for sharing it! -- posted Jun 6, 2003
RECIPE SUBMITTED BY
<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. I am finding it difficult to spend as much time here as I used to. I am retired now and spend my days watch my grandsons while their momma works. Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent. Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. 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Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
