If you’re looking to impress friends and family with a cookie that perfectly blends rich chocolate and the bright, slightly tart burst of cherries, you’ve found your new favorite. This Chocolate Covered Cherry Cookies Recipe is exactly that perfect balance—fudgy, tender chocolate dough hugging a maraschino cherry topped with a creamy, glossy chocolate glaze infused with cherry juice. Every bite feels like a little celebration, combining classic flavors in a uniquely delightful way you’ll be craving again and again.
Ingredients You’ll Need
These ingredients may seem straightforward, but each plays a vital role in building the cookies’ incredible texture, flavor, and appearance. From the rich cocoa powder to the juicy maraschino cherries, every component is essential.
- 48 undrained maraschino cherries: These add sweetness and a juicy pop that’s signature to the recipe.
- 1.5 cups all-purpose flour: The base of the cookie dough, giving structure and softness.
- 1/2 cup unsweetened cocoa powder: Provides deep, luscious chocolate flavor without overpowering.
- 1/2 cup unsalted butter, softened: Adds richness and helps create a tender crumb.
- 1 cup sugar: Balances the cocoa’s bitterness and sweetens the overall cookie.
- 1/4 teaspoon kosher salt: Enhances the chocolate flavor and balances sweetness.
- 1/4 teaspoon baking powder: Gives the cookies a gentle lift and light texture.
- 1/4 teaspoon baking soda: Works with the acid to provide tender softness.
- 1 large egg: Binds everything together and adds moisture for chewiness.
- 1.5 teaspoons pure vanilla extract: Brings warmth and depth to the chocolate dough.
- 6 ounces semisweet chocolate chips: Creates the silky chocolate glaze that ties cherry and cookie together.
- 1/2 cup sweetened condensed milk: Adds creamy sweetness and helps smooth the glaze.
How to Make Chocolate Covered Cherry Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350° F to ensure it’s at the perfect temperature when your cookies are ready to bake. This sets the stage for even baking and helps the cookies develop a tender middle with slightly crispy edges.
Step 2: Drain the Cherries and Reserve Juice
Drain your maraschino cherries carefully but keep the juice—it’s a hidden gem that adds extra cherry flavor to your chocolate glaze, making it uniquely irresistible.
Step 3: Combine Dry Ingredients
Whisk together the all-purpose flour and unsweetened cocoa powder in a small bowl. This ensures the chocolatey goodness is evenly distributed, giving every bite consistent flavor.
Step 4: Cream Butter and Sugar, Add Flavorings
In a larger bowl, beat softened butter with sugar, salt, baking powder, and baking soda until smooth and fluffy. Then add the egg and vanilla extract, beating until completely combined. This creamy mixture is the heart of your cookies, providing richness and moisture.
Step 5: Incorporate Flour Mixture and Shape Dough
Slowly add your flour and cocoa mix to the wet ingredients, mixing gradually so you get a soft, pliable dough. Scoop out 1-inch balls and arrange them two inches apart on an ungreased sheet. Don’t forget to press a thumb-sized indentation in each ball to hold a cherry later.
Step 6: Position Cherries and Prepare the Glaze
Carefully nestle one reserved maraschino cherry into the center of each indentation. Then melt your semisweet chocolate chips together with sweetened condensed milk over low heat, stirring in four teaspoons of the reserved cherry juice. This creates a smooth, glossy frosting that perfectly coats the cherry and cookie top. If it feels too thick, just add a little more cherry juice or gently warm to achieve the ideal spreadable consistency.
Step 7: Glaze and Bake
Spoon about one teaspoon of the chocolate glaze over each cherry, covering it completely. Place the cookies in your preheated oven and bake for exactly 10 minutes. Once done, transfer the cookies to a wire rack and let them cool completely so the glaze sets flawlessly.
How to Serve Chocolate Covered Cherry Cookies Recipe
Garnishes
A sprinkle of finely chopped pistachios or a dusting of powdered sugar adds a lovely contrast and a touch of elegance to these chocolate cherry wonders. Fresh mint leaves on the side can also brighten each plate and complement the flavors beautifully.
Side Dishes
Pair these cookies with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent treat. They also go wonderfully with a rich, creamy hot chocolate or a glass of chilled milk to balance the sweetness.
Creative Ways to Present
Try arranging the cookies on a tiered dessert stand for a charming party display or place them in decorative cupcake liners for gifting. Wrapping a few in cellophane with a ribbon transforms them into perfect homemade presents any time of year.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to a week, making them a handy option for midweek sweet cravings or last-minute guests.
Freezing
If you want to save these festive treats longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. Frozen properly, these cookies will keep great for up to three months, ready to thaw when the mood strikes.
Reheating
To revive the glossiness of the chocolate glaze and warm the cookie just a bit, pop one or two cookies in the microwave for about 10 seconds. This little warmth unlocks their decadent flavors without compromising texture.
FAQs
Can I substitute fresh cherries for maraschino cherries?
Fresh cherries don’t have the same sweetness or jarred cherry juice for the glaze, so the flavor profile will change. You could still use fresh ones, but consider adding a bit of sugar to balance the tartness and find another liquid to mimic the cherry juice for the glaze.
Is it necessary to use sweetened condensed milk in the glaze?
Yes, the sweetened condensed milk gives the glaze its smooth, creamy texture and sweetness, helping the chocolate to coat the cherries evenly. Using heavy cream might work but will alter the texture and flavor.
Why do the cookies need an indentation before adding the cherry?
The indentation holds the cherry securely in place and creates a cozy spot for the chocolate glaze. Without it, cherries might roll off, and the glaze could spread too thinly over the cookie.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be aware the texture might be slightly different but still delicious.
How do I know when the cookies are done baking?
The edges should look set and slightly firm, while the centers remain soft. After 10 minutes at 350° F, they will be baked through but still tender—the perfect balance for this type of cookie.
Final Thoughts
There is something truly magical about the combination of chocolate and cherries, and this Chocolate Covered Cherry Cookies Recipe nails it with every bite. It’s a recipe that’s not just simple and approachable but impressively delicious, making it a perfect go-to cookie for any occasion or just a sweet treat for yourself. Give it a try and watch it become a beloved staple in your baking repertoire.
Print
Chocolate Covered Cherry Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Chocolate Covered Cherry Cookies featuring a tender cocoa-flavored dough with a juicy maraschino cherry center, all crowned with a luscious chocolate and sweetened condensed milk glaze infused with cherry juice for an extra burst of flavor. Perfectly soft yet slightly chewy, these cookies are a crowd-pleaser for any occasion.
Ingredients
Main Ingredients
- 48 undrained maraschino cherries (about one 10-oz. jar)
- 1.5 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1.5 teaspoons pure vanilla extract
Chocolate Topping
- 6 ounces good quality semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 4 teaspoons reserved cherry juice (from the drained cherries)
Instructions
- Preheat the Oven: Preheat your oven to 350° F (175° C) to ensure it is ready for baking the cookies.
- Prepare Cherries: Drain the maraschino cherries carefully, reserving the juice separately for the chocolate glaze.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour and unsweetened cocoa powder to evenly combine, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter using an electric mixer on medium-high speed for about 30 seconds until softened. Add the sugar, kosher salt, baking powder, and baking soda. Beat these ingredients together until well combined and creamy.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, beating well to ensure a smooth batter.
- Incorporate Dry Ingredients: Gradually add the cocoa and flour mixture to the wet ingredients, beating on low speed just until combined to form the cookie dough.
- Form Cookie Balls and Add Cherries: Using a small scoop or spoon, shape the dough into 1-inch balls and place them on an ungreased baking sheet spaced about 2 inches apart. Press your thumb into the center of each dough ball to create an indentation, then place one maraschino cherry into each indentation.
- Prepare Chocolate Glaze: In a small saucepan over medium to medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir continuously until the chocolate melts and the mixture is smooth.
- Add Cherry Juice to Glaze: Stir in 4 teaspoons of the reserved cherry juice to thin the glaze and add flavor. If the glaze thickens, gently reheat and add a little more cherry juice as necessary to maintain a smooth consistency.
- Top Cookies with Chocolate: Spoon about 1 teaspoon of the chocolate glaze over each cherry in the cookies, covering the cherry fully.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes until set.
- Cool the Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Use a small cookie scoop to ensure evenly sized cookies.
- Reserving the cherry juice in step 2 is key for adding flavor and thinning the chocolate glaze.
- If the chocolate glaze thickens too much, gently reheat and add more reserved cherry juice to reach a spreadable consistency.
- Allow the cookies to cool completely to let the chocolate set properly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
