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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Reviewed: Mar. 18, 2009

Following suggestions, added an egg and doubled cherry juice. Next time I will triple it, but even so, these were super. I'm glad my son took these home with him; they would not have lasted three days with me!

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Carnivore

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

These taste ok, but the cookie part is incredibly dry. I could barely roll the dough because it crumbled so much, and when I tried to push my thumb in it cracked at the sides. I'm not sure what happened, but the ratio of dry to wet ingredients does seem a little off. In the end, the frosting adds enough moisture to make it ok, but I was very disappointed. Did anyone else have this problem?

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sarahe83

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Reviewed: Mar. 12, 2009

Oooops!! First let me just say that these cookies are delicious, and the chocolate sauce is to die for!! Now, I actually made a big booboo, while my 16 month old daughter is tugging at my pants trying to stand up crying, my 10 yr old daughter is helping me make the cookies and is asking me which ingredient to mix in next, I told her "the condensed milk" and after she poured it in the bowl, I said Oooops we just messed this recipe up, the condensed milk was for the sauce not for the cookie dough; since I'm just starting to play with cookie making from scratch, I thought I would have to throw away the dough, but instead decided to give it a try and put them in the oven anyway.... I was pleasantly surprised to see them raising and looking like a cookie after 4 minutes of baking.... (I didn't think that was going to happen) The end result was a scrumptious very chewy chocolate covered cherrie cookie. I loved them, and so did my 10 yr old! But next time I want to follow the recipe the way it should be, I'm sure they will be awesome cookies. My advice though, would be to put more cherry juice to really taste the cherry flavor if you love cherries as much as I do, I actually put in about 5 fluid oz of cherry juice. DELICIOUS! Thank you for this awesome recipe!!! =)

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