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Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies
Ingredients
  • For the Cookie Dough
  • About 2 dozen maraschino cherries
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda

  • For the Chocolate Frosting
  • 1 cup semi-sweet chocolate morsels
  • 1/2 cup sweetened condensed milk
  • 1/4 tsp. salt
  • 1-2 tsp. reserved cherry juice
Instructions
  1. Pre-heat your oven to 350 degrees. Line a couple baking sheets with parchment paper and set aside.
  2. Drain the cherries, reserving some of the liquid. Remove and discard the stems. Set aside.
  3. In the bowl of your mixer with the paddle attachment, cream together the butter, sugar, egg and vanilla extract. Beat until well combined and the mixture is light and fluffy, about 2-3 minutes.
  4. In a medium bowl combine the flour, cocoa powder, salt, baking powder and baking soda. With your mixer on low speed, slowly add the dry ingredients, mixing until everything is just incorporated.
  5. Scoop out rounded tablespoons of cookie dough and roll into balls. Remember you will be putting a whole cherry in the middle of each dough ball, so you want them to be large enough to accommodate that. Place the dough balls about 1 1/2 to 2 inches apart on your prepared baking sheets. Press a single cherry about halfway down into each ball. Be carefully not to go all the way through the cookie dough.
  6. Once all your cookies are set up, make the frosting. In a heavy-bottom saucepan over low-medium heat combine the chocolate morsels, condensed milk, salt and 1 tsp. of the reserved cherry juice. Stir constantly until the chocolate is melted and everything is well combined. If your frosting seems a bit thick, add another teaspoon of cherry juice. Remove from the heat.
  7. Spoon the frosting over each cookie, completely covering the cherry. Once all the cookies are frosted, transfer them in your pre-heated oven and bake for 10 minutes. Remove from the oven and allow the cookies to cool on their baking sheets for 5-10 minutes. Then transfer them to a wire rack to cool completely.
  8. Once the cookies are cooled, they can be stored in an airtight container at room temperature for 5-7 days.


Chocolate Covered Cherry Cookies