When I was a kid, I used to go shopping with my mother and at the checkout line she would often buy us a box of chocolate-covered cherries. By the time we got home we had usually finished off at least the top layer, if not the whole box. I am pretty sure my love for all things cherry began there, and has just increased as I’ve grown older—perhaps you saw my post for Cherry Pie Chimichangas a couple weeks ago.
These cookies are the perfect embodiment of a chocolate-covered cherry. The frosting drizzled on top tastes exactly like thadeliciously sweet creamy filling. The cookie itself has a wonderfully chewy, almost brownie-like consistency—it’s the perfect base. These cookies make great gifts any time of the year. They are rich and perfectly decadent.
Looking for easy baking recipes? Check out my collection of fun things to bake.
Chocolate Covered Cherry Cookies
- ½ cup sweetened condensed milk
- ½ cup butter - room temperature
- ¾ cup sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- ½ cup - unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 12 oz jar maraschino cherries
- 1 cup bittersweet chocolate chips
- Preheat the oven to 350 F.
- In a separate bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda. Add this all at once to the wet ingredients and mix together well.
- Use your hands to roll the dough (it might be crumbly, just press it together in your hands) into balls slightly smaller than a golf ball, and place on an ungreased baking sheet. Press gently down in the center of each ball with your thumb.
- Drain the cherries (reserving the juice) and place one cherry in the indention of each cookie.
- Put the chocolate chips, condensed milk and salt in a saucepan over medium heat and stir until melted and mixed together. Stir in about 2 tablespoon of the reserved cherry juice to thin the icing a bit--you can add more if it's too thick.
- Drizzle some frosting on each cookie, then bake in the oven for 10 minutes, or until almost firm. Allow to cool for 5 minutes on the tray, then remove to a wire rack to cool completely.
Should the topping really go on before cooking? Mine looked exactly like the photo before I put them in the oven but when cooked the topping just melted and went everywhere, so when they came out of the oven they looked a mess and nothing at all like the photo.