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Chocolate-Covered Cherry Cookies

Chocolate-Covered Cherry Cookies
3 votes, 4.33 avg. rating (84% score)
by in Apr 2004
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Yield: 48 cookies

This recipe for Chocolate-Covered Cherry Cookies comes from the Benjamin Prescott Inn, Jaffrey, NH.

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1 10-ounce jar maraschino cherries (about 48), with juice reserved
  • 1 6-ounce package semisweet chocolate pieces
  • 1/2 cup sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In another mixing bowl, beat butter and sugar on low speed until fluffy. Add egg and vanilla extract; beat well.

Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1 inch balls; place on an ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In a small saucepan, combine chocolate pieces, and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry. Frosting may be thinned with additional juice, if necessary. Bake about 10 minutes, or until done. Remove to wire racks and let cool.

Tags:
Updated Wednesday, March 3rd, 2004

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One Response to Chocolate-Covered Cherry Cookies

  1. barbara zimmerman December 20, 2004 at 2:48 pm #

    This is an excellant cookie with a brownie-like chewiness. The frosting serves to help adhere the cherry to the cookie and is not overly sweet unless one adds more than a few teaspoons extra of the cherry juice (a temptation since the frosting must be dolloped on, not poured. I wasn’t sure what consistency I was aiming for) The frosting will keep its form unless too thin, in which case it becomes a glaze…still a tasty cookie but it won’t win any beauty contests. All in all, this is a great recipe, easy and a little differant. My 4 yr old loves it as well as my husband (and he’s nearly twice her age). Bon Appetite!

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