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Not Your Ordinary Chocolate Cookie
The holidays give us so many opportunities to take plates (or a cake stand) of goodies to parties and family get-togethers. I never want you to fall into the rut of baking the same thing repeatedly. That’s why I’m here to help, giving you my favorite unique recipes that I simply love to bake. Besides, these desserts always seem to impress.
With the wild success of my pecan tassies recipe, I’m happy to present another Christmastime treat: my family’s favorite chocolate-covered cherry cookies! These cookies are not only delectable and mouthwatering but are also so unique that everyone will ask you for the recipe.
This is such a unique cookie, which makes it one of my favorites. Don’t be afraid of the odd ingredient of a maraschino cherry. The flavors come together in a seasonally classic way that you’ll surely love!
I love to take these to cookie swaps and gatherings because no one else will make them, but everyone will want the recipe!
More Christmas Cookies
- Brown butter Snickerdoodle cookies
- Candy bar cookies
- Chocolate waffle cookies
- Make sure to check out all of my holiday baking recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate-Covered Cherry Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder sifted
- ¼ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 10-oz jar Maraschino cherries
- ¾ cup semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream the butter and sugar. The mixture will be light and fluffy and well combined. Mix in the egg and vanilla extract until it is smooth.8 tbsp (1 stick) unsalted butter, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract
- To the wet ingredients, slowly add the flour, cocoa, baking powder, baking soda, and salt. Beat until combined. The dough will be dry and almost crumbly.1 ½ cups all-purpose flour, ½ cup Dutch-process cocoa powder, ¼ tsp kosher salt, ¼ tsp baking powder, ¼ tsp baking soda
- Using a cookie scoop, make 1 tablespoon (size 00) balls out of the dough, roll them in sanding or white granulated sugar, and place them on a parchment-lined cookie sheet.
- Drain one 10-ounce jar of Maraschino cherries. Reserve the juice and set it aside for later. Pat cherries until very dry. If cherries are extra-large, cut them in half. Press a cherry into the center of each dough ball. Do not be afraid to press firmly.1 10-oz jar Maraschino cherries
- Place in the preheated 350°F oven and bake until the cookies are set, 10-12 minutes. Once the cookies are baked, remove them from the oven. Allow the cookies to cool for 5 minutes and then frost while warm.
- While the cookies are baking, heat the heavy cream until it begins to simmer. Once it is simmering, pour the cream over the chocolate chips. Allow the cream to melt the chocolate for 3 to 5 minutes. Once the chocolate is melting, slowly stir the mixture until it is smooth. Once the chocolate is smooth, add 1 tbsp of the reserved cherry juice. Note: As the chocolate cools, it will solidify. To soften, simply warm in the microwave for 10 seconds and stir.¾ cup heavy cream, ¾ cup semi-sweet chocolate chips
- Once the ganache has cooled slightly and thickened, spoon 1 to 2 teaspoons of frosting onto the top of each baked warm cookie, covering the cherry. Sprinkle with sugar or decoration, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hello Kaleb,
thank you for sharing this delicious cookie recipe . I made the cookies this morning and they turned out exactly like the ones in the photo. I used regular grocery store bought marachino cherries and they were so tasty and unique. I usually treat myself to a box of chocolate covered cherries each Christmas but these cookies are so much better-not too sweet. These will be on my baking list each year. Thanks again.
So delicious! An annual addition to our Christmas cookie baking.
Need help for my failed tapioca pudding and where to buy the larger pearled tapioca. I have memories of having that from the NY deli’s
My top go-to cookie recipe (even outside of Christmas). Choosing the right cherries (dark) is key: I use Tillen Farms Bada Bing cherries and they are the best. The ganache is a little soft but not a biggie since the cookie is soft and chewy.
These look amazing! What cherries are you using? Definatly not the typical marachino ones used for Shirley temples.
In the video they are deep red and syrup looks thicker. Your mom mentioned the cherries also! Thank you. Love all your recipes!
These are amazing. My hubby loves them, especially because they freeze well. Thank you for such a wonderful and delicious recipe! They are great anytime of the year!
This recipe is lovely. Easy and decadent. They are perfect for a Valentine’s treat. ♥️
Oops! I posted before with one star. These are definitely 5 star!! ❤ I found the ganache a bit runny. I just added more melted chocolate and it was perfect.
Delicious!!!!!
These cookies were chewy and so so good. Next year I’ll order the fancy cherries on line. But the store bought cherries still made these little delectable bites! I’ve added this recipe for the every year baking extravaganza!
thanks Kaleb and Mom.