Chocolate Covered Cherry Cookies

I’ve been making Chocolate Covered Cherry Cookies for years. Not only are they delicious and unique, but they’re a good way to use up partial cans of condensed milk. Sorry, but I don’t have a yield for this recipe.  Will update the photo soon as well.

chocolatecoveredcherrycookies.jpg

Chocolate Covered Cherry Cookies
 
Prep time
Cook time
Total time
 
Chocolate Covered Cherry Cookies are a cookie version of the popular candy. They're also a good way to use up condensed milk leftover from other recipes.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 oz softened butter (salted or unsalted)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt -- add an extra 1/4  if using unsalted butter
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 jar maraschino cherries -- (10 ounce)
  • 1 package semi-sweet chocolate chips -- (6 ounce)
  • 1/2 cup sweetened condensed milk
Instructions
  1. In a bowl, combine flour and cocoa. Set aside.
  2. In a large mixing bowl, beat butter  with an electric mixer at medium speed for about 30 seconds or until softened.  Add sugar, salt, baking powder and baking soda and continue beating until well combined.Add egg and vanilla and beat well. Stir in the flour mixture being careful not to over-beat.
  3. Shape dough into 1-inch balls; place on ungreased baking sheet.  Press down center of each ball with thumb.
  4. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
  5. In a small saucepan combine the chocolate pieces and sweetened condensed milk. Heat until chocolate is melted.
  6. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 tsp of the chocolate mixture over each cherry on unbaked, spreading to cover cherry.
  7. (Frosting may be thinned with additional cherry juice if necessary.)
  8. Bake in preheated oven set to 350° for about 10 minutes or until done.  Remove to wire rack and cool. Cover and store at room temperature up to two days.

 

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