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Chocolate Covered Cherry Cookies

These nostalgic Chocolate Covered Cherry Cookies feature a chewy cocoa dough enveloping a tart cherry and topped with melted chocolate, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Opt for unbleached flour for a richer flavor.
  • 0.5 cups unsweetened cocoa powder Dutch-processed cocoa will deepen the chocolatey notes.
  • 0.5 cups unsalted butter, room temperature Using unsalted butter allows you to control the saltiness.
  • 1 cups granulated sugar Classic white sugar creates a lovely sweet balance.
  • 0.25 teaspoons kosher salt Enhances sweetness and flavor depth.
  • 0.25 teaspoons baking powder Provides leavening for soft cookies.
  • 0.25 teaspoons baking soda Helps with browning and texture.
  • 1 large egg, room temperature Room temperature eggs emulsify better in cookie batter.
  • 1 teaspoons vanilla extract Pure vanilla adds warmth and depth.
For the Filling
  • 1 jar (10 ounces) maraschino cherries, juice reserved Check for high-quality cherries for the best flavor.
For the Chocolate Topping
  • 0.5 cups semisweet chocolate chips Recommended brands include Ghirardelli or Nestlé.
  • 0.25 cups sweetened condensed milk This creamy base helps the chocolate melt smoothly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line three large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and cocoa powder until well combined.
  3. In a stand mixer bowl, combine the room temperature butter, granulated sugar, kosher salt, baking powder, and baking soda. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
  4. Add the egg and vanilla extract to the mixture and mix well, scraping down the sides as needed.
  5. Gradually add the flour mixture to the wet ingredients with the mixer on low speed until just combined.
  6. Using a cookie scoop, drop dough balls onto the prepared baking sheets, leaving about 1 inch between each.
  7. With your thumb or a teaspoon, make an indent in the center of each dough ball.
  8. Place one maraschino cherry in each indentation, allowing the juices to spill around.
Assembly and Baking
  1. In a small saucepan over medium-low heat, combine the semisweet chocolate chips, sweetened condensed milk, and reserved cherry juice. Stir until melted and smooth.
  2. Carefully fill each cherry indentation with about 1 teaspoon of the chocolate mixture, completely covering the cherry.
  3. Bake for 9-11 minutes, or until the cookies are just set. The edges will look firm, while the centers might still look soft.
  4. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months. Common mistakes to avoid include overmixing the dough and overbaking; the cookies should be soft in the center when taken out.