Reviewed: Nov. 18, 2009

I follow this recipe to the T..except that I put the chocolate cookie dough into tassie pans...press to make a hole and follow the rest of the instructions. I get three dozen this way and it makes a smaller easier to handle cookie. This cookie ROCKS!

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KATZNTAZ

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Reviewed: Nov. 17, 2009

Very yummy! I did use 2 T (6 tsp) cherry juice in the frosting, and it still needed more. Next time I will also add some cherry juice to the cookie. I think those changes will make it amazing. I also did add an extra egg to make it soft, and it was perfect texture!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 15, 2009

I am cooking and baking challenged and somehow managed to make a decent batch of these. Mine aren't as pretty as the picture (my frosting was slightly runny) but with practice I'm sure I can work out the kinks, which are all my own. The recipe is great, it was plenty easy and the results are yummy! Thanks so much for making me look good!

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SCIngram

Cooking Level: Beginning

Home Town: Charleston, South Carolina, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 2, 2009

Fantastic. Wouldn't change a thing.

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Laluz

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

I love these cookies! They were very chocolatey and sweet, my only wish was if I put 1 or 2 more cherries in the middle... next time. Also, I had a lot extra chocolate icing left over and I put the cookies in 5 mins longer because they seemed too soft at 10 mins. I will be making these again, SO YUMMY!

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Chantille

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

Great cookies. Delicious, and very pretty. I followed the recipe, but made mine larger, about golf ball size, and then put 2 or 3 cherries in the middle. I had to triple the cookie recipe, but not the icing...it came out just right. Everyone loved them.

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honeybunchers

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Reviewed: Oct. 14, 2009

Everyone wanted this recipe

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Hatchi

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Reviewed: Oct. 13, 2009

These cookies were very good and tasted like brownies. I followed the recipe exactly except for putting two tablespoons of cherry juice in the batter which help the texture. As much as I liked the cookies, there was not much cherry flavor. I think next time I will chop up cherries and put them in the cookie batter.

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SHERILYNKIM

Cooking Level: Intermediate

Home Town: Temple Hills, Maryland, USA

Living In: Manassas, Virginia, USA

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Reviewed: Sep. 20, 2009

I was looking for a new cookie recipe for a Fall Bake sale, and thought these sounded good, so I made the recipe just about verbatim, only added a few tablespoons of cherry juice to the dough, got a nice soft dough that was surprisingly not too sticky. I used a teaspoon to make the well, used a bit of frosting to keep the cherry in place, and put the remaining icing in a ziplock bag and drizzled the cookies before baking, and according to my super critical Hubby, they are simply awesome and must be included on the Holiday Cookie List! I did only get barely 2 dozen from the original recipe, will have to double or triple that in the future, and I did as other reviewers mentioned and halved the icing recipe and still had a bit leftover. Overall, I really like this recipe, the cookie portion alone I'm going to use and play with, add chocolate chunks and such, so thanks to Jamie for a great recipe!

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Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 14, 2009

I also used the half brown sugar/white sugar and doubled the dough but not the frosting. I took these to a PTA meeting and the response was overwhelming. I made a batch for the kids with marshmallows in the middle rather the cherries. The adults loved them as well. I'm making more right now for the school bake sale.

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alicia

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Reviewed: Aug. 31, 2009

These are very rich, my boyfriend loves them!

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Justina

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Reviewed: Aug. 26, 2009

these were very good! I used a bit more vanilla and added more of the cherry juice to the frosting, still fabulous! I also substituted vegetable oil for the butter, it works out just as good!

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hannah

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

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Reviewed: Aug. 13, 2009

Heavenly choco-cherry goodness! What a perfect cookie. I do recommend that you make them fairly small so the cherry doesn't get lost. I added an extra egg and then had to stick the dough in the freezer for about 15 minutes so I could roll it into balls. I used 6 Tbsp of cherry juice in the frosting and used most of it since I spread it on the cookie out of the oven as well as spooning it on before I baked them. Store in a tupperware container in the fridge and they stay soft but the frosting doesn't melt. Delicious!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 5, 2009

Love these cookies, easy to make and everyone loved them. They are a holiday hit! :)

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Cliff & Tabitha

Home Town: Bridgeport, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: May 29, 2009

Everyone loves these cookies! I am terrible at cooking and baking, butmy boyfriend tells everyone how delicious these cookies are. I advise to either double the cookie ingredients or make only half of the frosting. Following the recipe leaves a lot of excess frosting in the pot; but using all the frosting on the given amount of cookies makes them way too sweet.

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LitleRagdoll

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Reviewed: May 27, 2009

These are the best cookies I have ever made. I love them. They kind of taste like brownies. I will be making them alot!!!

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lil momma

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Reviewed: May 9, 2009

These cookies were delicious!! My family loved them. They were very easy to make. I didn't have the problem with the dough being too dry, like some others did! I thought the dough was wonderfully easy to work with. I was very surprised that the chocolate sauce didn't ooze off of the cookies as they baked!! Will definately be making again. Thanks!

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AMYG1

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Reviewed: Mar. 29, 2009

very chocolaty.

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SUCUFREDA

Home Town: Lima, Lima, Peru

Living In: Maputo, Maputo, Mozambique

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Reviewed: Mar. 23, 2009

Delicious! Easy to make, too. Took barely 30 minutes to do everything from mixing the batter to making the frosting to baking. The only change I did was adding less cherry juice to the frosting, after about two teaspoons the frosting seemed quite thin and I didn't want ti to run off the cookies. I also made my cookies a bit large, they ended up about 2" in diameter, because I wanted to bake them all at once and not have to do batches. Came out to 18 cookies total at the size I made them. I will definitely make these again, they were winners.

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Sara

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Clearwater, Florida, USA

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Reviewed: Mar. 21, 2009

Everybody in my family loves this recipe!! I did use almost all the cherry juice from the jar in the frosting, this makes a huge difference in the cherry taste. After baking them I added more frosting to each cookie. Keeper

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lilly

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Overland Park, Kansas, USA

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Chocolate Covered Cherry Cookies II

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