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Delicious homemade chocolate covered cherry cookies on a plate.

Chocolate Covered Cherry Cookies

Delightful cookies filled with maraschino cherries and coated in rich chocolate, perfect for sharing memories with loved ones.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • ½ cup butter Softened for easy creaming; can substitute with vegan butter for a dairy-free option.
  • ½ cup light brown sugar Adds moisture and a hint of molasses; can replace with all granulated sugar if needed.
  • ½ cup granulated white sugar Necessary for sweetness and texture; a sugar alternative works too but may affect texture.
  • 1 piece egg Binds the dough together; replace with a flax egg for a vegan option (1 tablespoon flaxseed meal + 2.5 tablespoons water).
  • 1½ teaspoons pure vanilla extract Enhances flavor; consider almond extract for a unique twist.
  • 1½ cups all-purpose flour The foundation for your cookies; whole wheat flour may be used for added nutrients.
  • ½ cup unsweetened cocoa powder Provides rich chocolate flavor; dark cocoa can intensify the taste.
  • ¼ teaspoon salt Balances sweetness; essential for flavor.
  • ¼ teaspoon baking powder Gives cookies a light lift; ensure it is fresh for maximum effectiveness.
  • ¼ teaspoon baking soda Helps cookies spread; don’t skip, as it contributes to the texture.
  • 24 pieces maraschino cherries (blotted dry) These create joy within each cookie; careful drainage prevents soggy cookies.
Chocolate Coating Ingredients
  • 1 cup semisweet chocolate chips For melting and drizzling; swap for dark chocolate for deep flavor.
  • ½ cup sweetened condensed milk Enriches chocolate coating; coconut milk can serve as a dairy-free alternative.
  • 2 tablespoons reserved maraschino cherry juice Adds a hint of cherry flavor to the chocolate, keeping it moist.

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, use an electric mixer to cream together the butter and sugars until fluffy. Beat in the egg and vanilla.
  3. In a separate bowl, combine the dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda). Gradually add the dry mixture to the creamed mixture while continuing to beat until well combined.
  4. Using a small cookie scoop and/or your hands, shape the dough into 24 balls (about 1 inch round) and place them on ungreased or parchment paper-lined baking sheets.
  5. Slightly indent each ball with a finger and place a maraschino cherry in each indentation.
Baking
  1. Bake for 10 to 11 minutes. Once removed from the oven, allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Finishing
  1. For a delicious finish, melt chocolate chips with sweetened condensed milk and cherry juice, then drizzle this over the cookies before serving.

Notes

Serve warm with a glass of milk or alongside homemade vanilla bean ice cream. Store in an airtight container for up to a week. You can freeze baked cookies for up to three months. Consider experimenting with flavors like orange zest for a twist.