Chocolate Covered Cherry Cookies II Recipe - Allrecipes.com
Chocolate Covered Cherry Cookies II Recipe

Chocolate Covered Cherry Cookies II

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"These taste as good as they sound!"

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Ingredients Edit and Save

Original recipe makes 18 cookies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. 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.
  3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
  4. 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.)
  5. Bake in preheated oven for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2006

Over the years I had lost this recipe and was so happy to find it here! One thing I do that solves the problem of too much frosting is I make the hole for the cherry larger so it takes more frosting, and then after baking I spread another spoon or so on top of the baked cookies,this makes them prettier and uses all the frosting, plus they are really scrummy with the extra frosting. The uncooked frosting that you put on the warm cookies after baking is just as good as the first that is spread on before baking. These cookies rock, they are the BEST cookie there is, if you like chocolate and cherries you will LOVE this cookie. :) P.S. I also sometimes add an extra egg, this makes the cookies soft and chewy, I like them better this way.

 
Most Helpful Critical Review
Dec 22, 2009

I felt compelled to rate this recipe because of all the great reviews it received. First off - the recipe is very poorly written and I'm surprised it passed the All Recipes review process - the yield states 18 cookies? I got 5 dozen - and followed the receipe exactly as written. They taste like a mediocre chocolate cookie with a cherry stuck in the middle. I used Ghirardelli cocoa and that didnt' help at all. The frosting makes ENTIRELY too much - I have at least a cup and half left over. The cookies stick to the sheets if even a drop of the frosting overflows and the cookie then falls apart. You might want to mention that they need to cool for a minute or two before attempting to remove them at all - but don't let them cool too much or they will stick to the pan and fall apart when trying to remove them. Horrible recipe and a very bland cookie. Sorry but this is the worst recipe I've ever tried from this site and I've used this site almost daily for close to 8 years!

 
Dec 21, 2003

I just recently made these and they were fantastic! I assumed that the directions to add the frosting to the cookie before baking was incorrect but it's not and the cookie and frosting turn out great! For the last sheet I added marshmellows to the center of the thumbprint instead of cherries and covered with the frosting! These are incredibly good and remind me of the cookies we get at the mall. These will definitely be made again and join my Christmas cookie trays.

 
Feb 01, 2007

These are fabulous! Tried frosting the cookies before & after baking. The cookies are much better if you wait to drizzle them post baking. And FYI: the icing makes triple the amount that you actually need. You could easily cut it in half and have plenty. Don't hesitate to make these. They're wonderful!

 
Aug 07, 2007

I've been making this cookie for years! They get stale REALLY fast, so I freeze them soon after they cool. I put them in a tupperware container with wax paper between the layers. They don't freeze rock-hard - you can eat right from the freezer!!!

 
Sep 16, 2007

What a decadent delight! I loved these cookies and I will certainly make them again. The cookies were delicious and attractive. I took them to a bake sale and many people asked for the recipe. I followed the advice of other reviewers and made a few changes: 1) doubled the batter but not the chocolate sauce, 2) used a half cup of white sugar and a half cup of brown sugar, 3) placed the cherry in the center of the cookie immediately after I took them out of the oven, and 4) drizzled the chocolate on after the cookie cooled. I also cut the cherries in half before inserting them into the center just to stretch the jar of cherries. (I'm glad I did or I would have run out of cherries.)The only problem I encountered was that my cookie dough was too soft and sticky to roll because the overzealous cherry lover in me added a little too much cherry juice to the batter. I remedied that by just dropping the batter onto the cookie sheet like a drop cookie, then using a spoon to "swirl" them into a round shape.

 
Jan 02, 2008

Lovely cookies, good flavor. I tripled the batch and made 1/3 of these cookies without the cherries in them, and they were a hit even without the fruit. With the fruit they were sensational as well. Be careful though not to get any of the choc. chip/condensed milk mixture off of the cookies themselves. if you let that mixture touch the cookie sheet, it tastes rather like burnt marshmallows (a taste I am not fond of!).

 
Feb 10, 2008

These truly are yummy cookies, and like other reviews, the frosting yields so much, that you'll have enough to spoon a teaspoon onto each cookie instead of just drizzling it. Another hint, the frosting is not very cherry-flavored, and doubling or tripling the cherry juice in the frosting will improve the cherry flavor, but not compromise the thickness of the frosting.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 71.1 g
  • 23%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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