Description
Delight in these rich and fudgy Chocolate Cherry Cookies, combining intense cocoa flavor with the sweet-tart burst of maraschino cherries and a luscious chocolate cherry frosting. Perfectly soft with a gooey center, these cookies offer a unique twist on classic chocolate treats, ideal for any occasion.
Ingredients
Cookie Dough
- ½ cup butter (salted, at room temperature)
- 1 cup sugar
- 2 eggs
- 3 teaspoons cherry juice (from maraschino cherries)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Cherry and Frosting
- 1 jar maraschino cherries (10 ounce jar), drained and stems removed
- ½ cup sweetened condensed milk
- 1 cup semisweet chocolate chips
- 3 teaspoons cherry juice (reserved from maraschino cherries)
Instructions
- Prepare Cherries: Drain the maraschino cherries, reserving the juice. Remove the stems from the cherries, and if you have half cherries, slice them accordingly for topping.
- Make Cookie Dough: Using a mixer, cream the butter until soft and smooth. Gradually add sugar and beat for 3 to 4 minutes until the mixture is light and fluffy. Stir in the eggs, then add 3 teaspoons of cherry juice and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Mix Dough: Slowly add the dry mixture to the wet ingredients. Mix until just combined to form the cookie dough. Cover the dough and refrigerate for at least 30 minutes to firm up.
- Prepare Chocolate Frosting: When ready to bake, place sweetened condensed milk and semisweet chocolate chips in a saucepan over medium-low heat. Stir continuously until the chocolate is completely melted and smooth. Remove from heat and stir in the reserved 3 teaspoons of cherry juice to infuse flavor.
- Form Cookies: Using a small cookie scoop (#60) or your hands, form small round balls of dough. Place the balls on an ungreased baking sheet about 1 inch apart. Since the dough is sticky, periodically rinse your scoop with cold water to handle it easily.
- Add Cherry and Frosting: Create a small indentation in the center of each cookie ball. Place half a maraschino cherry in the indentation. Spoon a generous amount of the chocolate frosting over the cherry to fully cover it.
- Bake: Preheat the oven to 350°F (177°C). Bake the cookies for 10 minutes until set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for one minute before transferring them to a cooling rack to cool completely.
Notes
- Refrigerating the dough helps prevent excessive spreading and makes it easier to handle sticky dough.
- Use fresh cherry juice reserved from the maraschino cherries for an authentic cherry flavor in the dough and frosting.
- If dough sticks too much, rinse your hands or scoop with cold water frequently.
- Do not overbake to maintain a soft, fudge-like texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
