Best 7 Chocolate Covered Cherry Cookies Iii Recipes

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:

• In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
• Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)
• Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies.

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.

DIPPED CHERRY COOKIES

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

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:

• Drain cherries, reserving the juice (start with 2 jars)
• Beat sugar and margarine together until fluffy. Add egg and vanilla and beat until well blended. Add cocoa, baking powder, baking soda, salt and 1/2 cup of flour and mix until well blended. Add remaining flour, mix until well blended.
• Shape dough into 1 inch balls and place 2" apart on ungreased baking sheet. If the dough is too sticky to work well (depending on temp in your kitchen), powder your hands with a little flour or cocoa powder, or place dough in refrigerator to firm up a bit before making balls.
• When all balls are made, press down in the middle of each cookie with your thumb. (Hint: I've found that the back side of a 1/2 tsp works well for making the space for a cherry) Place a drained cherry in the center of each cookie.
• In a small saucepan, combine the chocolate chips and the sweetened condensed milk; heat until chocolate is melted. Remove from heat and stir in 4 teaspoons of the reserved cherry juice.
• Spoon the chocolate mixture over each cherry, covering completely. (If the chocolate mixture seems too thick, thin with a bit more cherry juice. It will be thick, but still 'swirlable' to get the best coverage and a nice looking cookie in the end)
• Bake at 350 for about 10 minutes. Let sit on cookie sheet for up to a minute, and then remove to wire racks to cool completely.

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.