Chocolate-Covered Cherry Cookies

"From Cook's Country magazine. Don't overbake these cookies, they should be chewy."
photo by a user photo by a user
Ready In:
2 1/2 dozen




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

Questions & Replies

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  1. 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.


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