Chocolate-Covered Cherry Cookies

By Addie

I always make these cookies for family gatherings, and they never last very long. They require a little extra effort, but they're worth it. —Marie Kinyon, Mason, Michigan

Ingredients

• FROSTING:
• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 48 maraschino cherries, blotted dry
• .................................................
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup sweetened condensed milk
• 1 to 3 teaspoons maraschino cherry juice

Preparation

Step 1

In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.

For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).

Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.
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REVIEWS:

These cookies are my favorite & I've made them many times. I double the frosting recipe so as not to have to skimp with it. The only problem is it's hard to quit eating them!

The last line of the directions says: Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.

Is this cookie supposed to be baked? The directions don't say but it has raw egg in it

These are a must-do on my Christmas cookie list! One year in a cookie-induced fog I rolled the dough around the cherry and topped with frosting and baked, instead of dropping the cherry in the thumbprint, frosting and baking. Equally yummy. this cookie stays chewy and moist, store between layers of waxed paper!

My cookies do not look good but that really taste good. I don't know what was wrong but they went flat and you can see the cherries. They look horrible but we will enjoy them. I will be embarassed taking them anywhere though.

Reviewed on Apr. 04, 2011 by Neishatipon

I love these cookies! They are so good and always hit the spot. I agree with Aquarelle, DOUBLE the frosting recipe! Mnnn.... these are so so good. I have made them so many many times. They always turn out. I love the frosting. I could just eat it by its self. I might need to triple the icing recipe so I can have some left for the cookies!!! :)

A little messy to store tho...

Yum! My husband just came home and sampled them- he was VERY impressed. The only change I made was using almond extract instead of the vanilla because chocolate and almond and cherry go well together.

My mother inlaw introduced me to this recipe. It is a family favorite. They are the first cookie I bake when I start my hoiday baking.

I've been baking these for a long, long time too! DELICIOUS and always get compliments.

These are great cookies, if a bit futzy to make. One thing I've found is that the called-for ingredients for the frosting are not nearly enough. Make a double batch of the frosting and you should be OK.

I've been baking these cookies for over 40 years. Somebody stole my recipe!!!!