Chocolate Covered Cherry Cookies
Divine fudge brownie dough wrapped around a maraschino cherry, then baked in cookie form to be topped off with some more chocolate! Great for the holidays!
Servings: 24 Servings
Calories:
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ teaspoon vanilla extract or use the maraschino cherry juice for extra cherry flavor
- 1 large egg
- 1 ½ cup all-purpose flour
- 4 oz. whole maraschino cherries drained well
For Frosting
- ½ cup semi-sweet chocolate chips or dark chocolate chips
- 1 tablespoon solid shortening
Instructions
- Preheat oven to 350.
- Drain the cherries well and let them sit in a sieve, then blot them dry with paper towel, while you make the cookie dough.
- Using a mixer, cream together the first 8 ingredients until well-combined (butter, sugar, cocoa powder, salt, baking soda, baking powder, vanilla and egg)
- Add flour gradually and mix together until just combined and you have a soft dough.
- Shape dough into 1-inch balls, then flatten slightly in your hand. Place a cherry in the center of the dough round, then shape the dough around the cherry. You can also use a medium sized cookie scoop and scoop dough, add cherry and middle and add a little dough on top of cherry and drop on the parchment paper.
- Bake 2" apart on an ungreased cookie sheet for 8-10 mins, being careful not to over-bake as they will crumble if they get too done.
- Let cookies cool a few minutes, then transfer to a wire rack to cool completely.
- Meanwhile, microwave chocolate chips and shortening for 20 second intervals, stirring between each, until the chocolate is smooth.
- Dip the tops of the cooled cookies in the frosting and let harden or drizzle.
Notes
You can also add the cherries to the top of the cookies and press into the dough, so it looks like a thumbprint cookie and then bake. Drizzle chocolate.