It is the time of the year that everyone goes cookie crazy. While cookies are not my favorite desert, I too have been caught up in cookie fever recently. I have made the classic peanut butter blossom cookies and then I made these chocolate covered cherry cookies.
These were a treat when my mom would make them around the holidays, and since they are a little more work intensive than your average cookie, they were definitely a special treat. These cookies would definitely be a great addition to any cookie swaps you have coming up these next few weeks, and Santa may leave you some extra special gifts if you leave these babies out for him on Christmas Eve. He definitely won’t share these with the reindeer- and who can blame him?
I had some issues with these cookies- the cherries are meant to be covered with chocolate completely. So they didn’t come out looking super pretty (instead they look a little like nipples- yep, just said nipples on a food blog). Either way, they taste amazing, and I suggest you start preheating your oven now.
CHOCOLATE COVERED CHERRY COOKIES
From My Mom
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 teaspoons salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
32-36 maraschino cherries
1/2 cup sweetened condensed milk
1 cup chocolate chips
4 teaspoons maraschino cherry juice
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In a large bowl cream butter, egg, sugar, and vanilla extract together. In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda. Slow add dry ingredients to wet ingredients, stirring until just mixed.
Roll dough into 1 inch balls and place on prepared baking sheet. Use your thumb to make an indentation in each cookie. Place a cherry in the indentation. In a small bowl, combine sweetened condensed milk and chocolate chips. Melt in a double broiler or microwave, stirring frequently, until melted. Stir in maraschino cherry juice. Spoon about 1 teaspoon amount of the chocolate mixture over top each cookie. Bake for 8-10 minutes. Cool completely.
Makes 30-36 cookies.