Ingredients for Chocolate Covered Cherry Cookies
- Maraschino Cherries
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Semi Sweet Chocolate Chips
- Sweetened Condensed Milk
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How to Make Chocolate Covered Cherry Cookies
- Drain maraschino cherries, reserving 3 teaspoons of the juice.
- Cut each cherry in half.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 teaspoons of the reserved cherry juice until well combined.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place the dough balls onto ungreased baking sheets.
- Make a thumbprint indentation in the center of each cookie.
- Place a cherry half into the indentation of each cookie.
- In a medium saucepan over low heat, melt 12 ounces of semi-sweet chocolate chips and 1 (14-ounce) can of sweetened condensed milk, stirring frequently until smooth.
- Stir in 1 teaspoon of reserved cherry juice.
- Let the melted chocolate cool slightly.
- Spoon approximately 1 teaspoon of the melted chocolate over each cherry half.
- Bake at 350°F (175°C) for 10-12 minutes, or until edges are set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
6g
Carbs
3g
