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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!
Will try but can these be frozen or refrigerated to extend freshness?
I haven’t made them yet but they are now on my list, I usually buy Amarena cherries for baking (which have an amazing flavor) but I will look into the ones you.ve used as well. I was just wondering, what if you added a small bit of espresso powder to the dough? The coffee and chocolate combo may take it even more over the top. Can’t wait to try these, they look wonderful. Thank you for the recipe.
I made this recipe last year for Christmas, 2023. I used Luxardo cherries. These cookies are so delicious. I was reminded of how yummy they are when I watched you and your Mom make them again, today. They taste better the longer they sit so I would advise making them well in advance.
Thank you for a keeper of a recipe!
I grew up on a farm too, with a Mom who made wonderful food. 🙂
Can I freeze these chocolate covered cherry cookies? I love this recipe! I would like to make them ahead if possible. Thank you!
Omg! These cookies are beyond amazing. I wasn’t sure when I tried a cherry plain but with the cookie dough and the ganache, they rock!
I and family and friends love love love these cookies, our new favorite. I always make Christmas Candies and Cookies for family and friends and this year I added several new ones where I got the recipes from you.
I received a thank you note from a friend that said in part ” . . . thank you so much for the most amazing collection of Christmas candies and cookies we have ever seen or tasted. They were both beautiful and delicious . . . ”
Thank you so much for your wonderful recipes and videos,
Nancy
I have made this recipe twice now. The 2nd time I used gluten free flour and they were Amazing! Merry Christmas Kaleb and family!
Made these for a holiday cookie exchange party. They were a super hit! I won in three categories, but could only get one prize lol. Mine didn’t look quite as pretty because the ganache did not set up not sure why. I replaced the maraschino cherries with amarena cherries. Tasted delicious!
These cookies are worth making. Get the Good cherries!! Delicious
I just made these with Amarena cherries and they are very very rich and delicious. I took the advice of other posters and only used a half cup of half-and-half and it worked perfectly. My cookies came out a bit dry, I wonder why??