Chocolate Covered Cherry Cookies
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 that deliciously 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.
Ingredients
- butter - 1/2 cup, room temperature
- sugar - 3/4 cup
- brown sugar - 1/4 cup
- egg - 1 large
- vanilla - 1 tsp
- flour - 1 1/2 cups
- cocoa powder - 1/2 cup, unsweetened
- salt - 1/4 tsp
- baking powder - 1/4 tsp
- baking soda - 1/4 tsp
- maraschino cherries - 1 12 oz jar
- bittersweet chocolate chips - 1 cup
- sweetened condensed milk - 1/2 cup
how to
This recipe is part of a series I am doing for Parade’s Community Table:
CLICK HERE FOR THE INSTRUCTIONS.
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.
Hi Andrea. I put the topping on before I baked them, and it hardened in place in the oven, it didn’t melt. I’m not sure what could have gone wrong . . . I’m sorry they didn’t look great though. 🙁