Indulge in Homemade Bliss: The Ultimate Chocolate Covered Cherry Cookies Recipe Guide
Step into a world of nostalgic flavors with these exquisite **Chocolate Covered Cherry Cookies**. A delightful spin-off from the classic Pillsbury Bake-Off recipe known as Aunt Ann’s Chocolate Sundae Cookies, these treats offer a unique twist that will captivate your taste buds. Imagine small, soft, and rich chocolate cookies, each hiding a luscious, fudge-covered maraschino cherry at its heart. Not only are they incredibly delicious and distinctive, making them perfect for holidays or special occasions, but they also offer a fantastic solution for using up those partial cans of sweetened condensed milk often left in the pantry after other baking adventures. Get ready to bake a batch of pure joy that’s guaranteed to be a crowd-pleaser!
The Star of the Show: Maraschino Cherries
In this delightful recipe, **maraschino cherries** truly take center stage. Unlike their inspiration, Aunt Ann’s Chocolate Sundae Cookies, which often feature half a marshmallow and the cherry perched on top, our Chocolate Covered Cherry Cookies make the maraschino cherry the hidden gem. Here, each vibrant, sweet cherry is lovingly nestled beneath a generous dollop of rich fudge, creating an exciting surprise with every bite. The contrast between the soft chocolate cookie, the chewy cherry, and the smooth fudge is simply irresistible. Make sure to drain your cherries thoroughly before use to avoid excess moisture affecting your cookie’s texture. We recommend gently patting them dry with paper towels to ensure they’re ready to be perfectly enrobed in chocolatey goodness.
Achieving the Perfect Chocolate Covered Cherry Cookies Size
When I first ventured into making Chocolate Covered Cherry Cookies, I admittedly made the cookie dough balls a bit too large, resulting in a higher dough-to-cherry-and-fudge ratio. Through trial and error, I discovered the secret to their irresistible charm lies in the perfect balance. The ideal approach is to create a very small cookie base, aiming for approximately 1-inch dough balls. This yields around 48 perfectly sized cookies, each featuring a whole, plump maraschino cherry on top, generously covered with our decadent fudge mixture. This precise sizing ensures that every bite delivers an harmonious blend of chocolate, cherry, and fudge.
Admittedly, working with this particular cookie dough can be a bit of a workout. The dough is quite thick, meaning that molding those 48 tiny balls will require some patience and dedicated time. Don’t rush this step; the effort pays off in the final product! Another crucial tip: while the original recipe might suggest one jar of maraschino cherries, you’ll realistically need two jars to ensure you have 48 large, beautiful cherries for every single cookie. It’s always better to have a few extra than to run short mid-baking.
These truly are exceptional little cookies. While delicious straight from the oven, their flavors meld and deepen beautifully after they’ve had a few hours to sit and cool completely. For longer-term enjoyment, these cookies freeze wonderfully. Simply place them in an airtight freezer bag or container, and they’ll maintain their freshness and delicious taste for weeks. Thaw them at room temperature for a quick and easy treat whenever a craving strikes.
Maximizing Your Ingredients: Using an Opened Can of Condensed Milk
One of the brilliant aspects of this Chocolate Covered Cherry Cookies recipe is its efficiency in utilizing ingredients, particularly sweetened condensed milk. If you find yourself opening a fresh can just for these cookies, you’ll likely have about half a can remaining. Don’t let it go to waste! I highly recommend using the second half to whip up a half batch (perfect for an 8-inch square pan) of Magic Cookie Bars. This ensures no ingredient is wasted and you get another delightful dessert out of it.
It’s important to note that while some recipes are great for doubling, this particular cookie recipe is quite tedious to make in large quantities and doesn’t always double well. The precise molding and individual cherry placement mean it’s best to stick to a single batch or make two separate batches if you need more. However, that leftover condensed milk is a versatile hero! Beyond Magic Cookie Bars, consider using any remaining milk for other delectable treats like Millionaire Shortbread, Oatmeal Magic Cookie Bars, or quick and easy 5-Minute Magic Cookies. You could also make a small batch of classic fudge or even experiment by adding it to a no-egg ice cream recipe for extra creaminess. The possibilities are vast for this sweet, versatile ingredient!
Why You’ll Love These Chocolate Covered Cherry Cookies
- **Unique Flavor Combination:** The rich chocolate cookie, sweet maraschino cherry, and smooth fudge create an unparalleled taste experience.
- **Nostalgic Charm:** They evoke a sense of warmth and familiarity, reminiscent of classic treats with an elevated twist.
- **Perfect for Any Occasion:** Whether it’s a holiday party, a potluck, or just a treat for yourself, these cookies always impress.
- **Efficient Ingredient Use:** A great way to use up leftover condensed milk, minimizing food waste.
- **Freezer-Friendly:** Easily prepared in advance and frozen, making them convenient for future enjoyment.
Tips for Perfect Chocolate Covered Cherry Cookies
- **Drain Cherries Thoroughly:** Excess moisture from the maraschino cherries can affect the cookie’s texture. Pat them dry with paper towels after draining.
- **Chill the Dough (Optional but Recommended):** If your dough is too soft or difficult to handle, a quick 15-20 minute chill in the refrigerator can make it much easier to shape into balls.
- **Use a Small Cookie Scoop:** For consistent sizing and easier shaping, a mini cookie scoop (about 1 tablespoon) can be incredibly helpful.
- **Don’t Overbake:** These cookies are meant to be soft. Bake just until the edges are set. Overbaking can lead to dry cookies.
- **Cool Completely:** Allow the cookies to cool entirely on a wire rack before storing. This helps the fudge topping set properly and enhances the overall texture.
- **Even Fudge Distribution:** When spooning the fudge over the cherries, try to spread it evenly to ensure each cherry is fully covered. If the fudge starts to set, you can gently rewarm it.
Variations to Try
- **White Chocolate Fudge:** Substitute semi-sweet chocolate chips with white chocolate chips for a different visual and flavor profile.
- **Almond Extract Boost:** Add a quarter teaspoon of almond extract along with the vanilla for an extra layer of flavor that complements the cherries beautifully.
- **Nutty Crunch:** For added texture, sprinkle finely chopped pecans or walnuts over the fudge before it sets.
- **Dark Chocolate Indulgence:** Use dark chocolate chips or chopped dark chocolate for a richer, less sweet fudge topping.
- Chocolate Covered Cherry Pie
- Chocolate Covered Banana Cookies
- Chocolate Covered Cherry Cake
- Chocolate Covered Marshmallows
- Chocolate Covered Graham Crackers
Recipe
Chocolate Covered Cherry Cookies
Anna
Pin Recipe
Ingredients
- 1 ½ cups well stirred and aerated all-purpose flour (190 grams)
- ½ cup unsweetened cocoa powder, natural (40 grams)
- 4 oz butter, softened (114 grams)
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon salt — add an extra ¼ if using unsalted butter
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg
- 1 ½ teaspoons vanilla
- 48 large Maraschino cherries buy 2 jars to be safe
- 1 small package semisweet chocolate chips or 6 oz chopped chocolate 6 ounce
- ½ cup sweetened condensed milk (about half a can)
Instructions
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In a medium bowl, combine the all-purpose flour and unsweetened cocoa powder. Whisk them together until thoroughly mixed and set aside.
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In a large mixing bowl, using an electric mixer, beat the softened butter at medium speed for about 30 seconds until it’s light and creamy. Gradually add the granulated sugar, salt (and extra ¼ teaspoon if using unsalted butter), baking powder, and baking soda. Continue beating until all ingredients are well combined and the mixture is fluffy. Next, beat in the large egg and vanilla extract until fully incorporated. Finally, gently stir in the reserved flour and cocoa mixture, being careful not to over-mix the dough; mix just until no dry streaks remain.
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Shape the thick cookie dough into small 1-inch balls. Place these evenly spaced on an ungreased baking sheet. Using your thumb or the back of a small spoon, create a small indentation in the center of each dough ball.
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Carefully drain the maraschino cherries, making sure to reserve at least 4 teaspoons of the cherry juice for later use. Gently pat the cherries dry with paper towels to remove excess moisture. Place one cherry into the center of each thumbprint on the cookie dough balls.
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In a small saucepan, combine the semi-sweet chocolate chips (or chopped chocolate) and the sweetened condensed milk. Heat this mixture over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth and glossy. Be careful not to scorch the chocolate.
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Remove the chocolate fudge mixture from the heat and stir in 4 teaspoons of the reserved cherry juice. This will thin the fudge slightly and add a hint of cherry flavor. Spoon about 1 teaspoon of the warm chocolate mixture over each cherry on the unbaked cookies, gently spreading it to ensure the cherry is fully covered.
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(If the frosting becomes too thick while working, you can thin it further with additional small amounts of the reserved cherry juice or a tiny bit of milk, stirring until it reaches a spreadable consistency.)
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Bake the cookies in a preheated oven set to 350°F (175°C) for approximately 10-12 minutes, or until the cookie edges are just set and the chocolate is slightly shiny. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, cover them and store at room temperature for up to two days, or freeze for longer storage.
Notes