Best 12 Chocolate Covered Cherry Cookies Recipes

CHOCOLATE COVERED CHERRY COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

CHOCOLATE-COVERED CHERRY COOKIES

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; 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 1 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. , Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.

CHOCOLATE-COVERED CHERRY COOKIES

Steps:

• For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
• Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
• For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
• Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• In mixing bowl combine flour and cocoa, set aside.
• In large bowl, beat butter until softened, add sugar and next 3 ingredients, beat until well combined.
• Add egg and vanilla, beat well.
• Gradually beat in flour mixture.
• Shape dough into 1" balls; place on ungreased pan. Press down center of each cookie and place a cherry in center of each.
• In small saucepan combine chocolate and milk, heat until chocolate is melted.
• Stir in 4 tsp cherry juice.
• Spoon 1 tsp chocolate mixture over each cherry.
• Bake at 350 for 10 minutes until done. Remove to wire rack; cool and serve.
• If frosting is too thick it may be thinned with additional cherry juice.

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. Add egg and kirsch; beat until blended. On low speed, beat in flour, cocoa, baking powder, baking soda and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; shape into 1-inch balls. On cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until set. Immediately press 1 chocolate-covered cherry into center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 to 2 minutes or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over cookies. Let stand until set.

CHOCOLATE COVERED CHERRY COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour and sugar. Cut butter into flour as for pie crust.
• Press mixture into an 8 x 8 inch pan. Bake for 20 minutes.
• While warm, cut into 36 squares. Place squares in pan lined with wax paper. Let cool.
• Place a cherry half on center of each, cut side down. Melt chocolate over low heat. Cover cherry with a spoonful of melted chocolate. Chill for a few minutes in refrigerator until chocolate is firm.

CHOCOLATE COVERED CHERRY COOKIES III

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Sift together flour, soda and salt and set aside.
• Cream shortening and gradually add 2/3 cup brown sugar. Blend in 1 unbeaten egg. Beat well. Stir in HALF of the flour mixture.
• Add 1/4 cup maraschino cherry juice and 2 tablespoons milk. Stir in the remaining dry ingredients and mix well.
• Blend in 2 squares of melted chocolate, walnuts, and maraschino cherries. Drop by rounded teaspoons onto ungreased baking sheets.
• Bake for 12 to 15 minutes.
• Cut the marshmallows in half and place cut side down on hot cookies. Cool on rack and frost with Chocolate Covered Cherry Cookie Frosting from this site (see footnote for the link) and top each with a nut half.

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• 1. Preheat oven to 350 F. In a medium bowl combine the flour and cocoa powder; set aside. In a large mixing bowl, beat together the butter with electric mixer on medium to high speed until blended, about 30 seconds. Add sugar, baking soda, baking powder, and salt. Beat until well combined. Add egg and vanilla; beat well. Gradually beat in flour mixture.
• 2. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Press down center of each ball with your thumb. Drain maraschino cherries, reserve juice. Place a cherry into the center of each cookie.
• 3. For frosting combine the chocolate pieces and milk in a small saucepan. Heat and stir until chocolate is melted. Stir in 4 teaspoons cherry juice. Spoon about 1 teaspoon of the frosting over each cherry. Spread to cover cherry. Additional cherry juice may be needed to make spreading easier.
• 4. Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Cool completely. Store in airtight tin for 3 days or freeze up to 3 months. Makes 48 cookies.

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• Drain cherries and place on paper towel to dry well. Preheat oven to 350 degrees. Mix butter, sugar, vanilla and chocolate thoroughly. Blend in flour and salt alternately with the heavy cream until dough is formed.
• Roll teaspoon of dough into ball. Indent ball with thumb and wrap dough around a cherry, making sure there are no holes in the dough. Place one inch apart on ungreased cookies sheet or stone. Bake 12-15 minutes. Cool. Dip in icing or sprinkle with powdered sugar.
• For frosting: combine frosting ingredients above and dip cooled cookie tops into frosting.

CHOCOLATE-COVERED MARASCHINO CHERRY COOKIES

Steps:

• Pat cherries with paper towels to remove excess moisture; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt remaining chips and shortening; stir until smooth. Dip tops of cookies in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• 1. Dry maraschino cherries in a towel and let set out a while to dry well.
• 2. Combine all other ingredients and mix well in mixer. (Add just enough milk to make the dough very dry but still stick together.)
• 3. Pinch off a teaspoon of the cookie dough and roll into a ball and then flatten in your hands. Put a cherry in the middle of the cookie dough disk and close the dough around the cherry and form into a ball...sealing cherry inside completely. Bake for 12 to 15 minutes at 350 degrees on an ungreased baking sheet.
• 4. Dip baked cookies in warm chocolate frosting and top with chopped nuts, colorful sprinkles or decorate with corresponding frosting swirls.

CHOCOLATE-COVERED CHERRY COOKIES

Steps:

• "For the cookies".
• Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
• With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
• Mix until dough forms (about 1 minute).
• "for the topping".
• Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
• Off heat, stir in reserved cherry juice. Cover and keep warm.
• "To finish".
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
• Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
• Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
• Top each cherry with 1 teaspoons of warm chocolate mixture.
• Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
• Transfer cookies to a wire rack and cool completely.
• Repeat with remaining dough.