Reviewed: Aug. 11, 2008

These are so fantastic. Cutting the icing recipe in half is a must. I put the icing on under the cherry to make them more attractive. Then I put the left over icing in a ziplock bag and cut off the tip and drizzled stripes on the top which makes for a much prettier cookie. They taste like chocolate covered cherries. Yummy.

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 21, 2008

Great recipe! I used fresh-picked pitted sweet cherries which lent a "Black Forest Cake" flavor to the cookies. Other changes I made to the recipe were: 1)used 1/2 cup white sugar and 1/2 cup brown sugar (instead of 1 cup white), 2) added 2 tbsps of sweetened condensed milk to cookie recipe 3)used milk chocolate chips for the glaze, 3)I placed a couple of chocolate chips on the top of the cookie before baking, 4)pressed the cherries into the cookies (and glazed them) AFTER baking, 5)cooled the cookies completely before glazing, 6)added 1/2 tsp almond flavoring and 2 tbsp fresh-squeezed cherry juice to the glaze. I doubled the cookie recipe but kept the glaze recipe single, which was the perfect amount of glaze. Double cookie recipe yielded 54 incredibly delicious brownie-like cookies. The family loved 'em!

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Wildflower86

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Spokane, Washington, USA

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Reviewed: Jul. 16, 2008

Try pouring cherry juice over unbaked cookies and the chocolate after they have been cooked.

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Katy S

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Reviewed: Mar. 31, 2008

These were great. I will add them to my christmas cookie tray next year as well.

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anf1336

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Mar. 26, 2008

Very good! I added extra cherry juice to the chocolate mixture and made the hole bigger than suggested. I added the chocolate to the hole before putting the cherry to add more flavor. The dough was a little bland by itself, but it wasn't bad and drizzling more frosting on top fixed it easily.

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Paige

Cooking Level: Intermediate

Home Town: Wayland, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Mar. 9, 2008

Yum! My husband called me a genius after making these, and they were so easy!

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ACAMRON

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Livingston, New Jersey, USA

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Reviewed: Mar. 3, 2008

Yummy! These were even better than I anticipated. Thank you.

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stephandsophia

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

I too did the drizzle after the cookies cooled, not before baking them. These are very good! I doubled the recipe as well.

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HOOPSIELV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Mar. 1, 2008

Perfect for chocolate and cherry lovers. Extremely rich. My advice, make a double-batch and give some away, the recipients will love you for it.

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SHELLEYO1

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Reviewed: Feb. 28, 2008

These are absolutely delicious and incredibly rich. Mine didn't look as pretty as the picture, but who cares when they taste so good!

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sarah

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

I made these cookies for my boyfriend and I for Valentine's Day last week & we both really enjoyed them. These cookies resemeble brownies and are so tasty and fun to make. : )

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TooSweet_Liza

Cooking Level: Beginning

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Reviewed: Feb. 14, 2008

This dough freezes excellent! I made the recipe with 2 eggs (this was a little sticky) but the cookie is out of this world delicious! I made the frosting as is. I let this cool, and spooned into a ziploc bag and cut the edge. I frosted before I cooked, and after I cooked. My husband loves this straight from the fridge. I passed these out to neighbors and friends for Valentine's Day, in cellophane bags with two finger prints in the shape of a heart. The easist 'gift' I've ever made! And there is 20+ cookies leftover for us! I handed out 10 cookies! I made melon ball size cookies. Will be making these year round. YUM! Thank you!

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MoJo

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Reviewed: Feb. 14, 2008

What's not to like? These were so good. Per other suggestions, I added 1 egg plus 1 yolk; made a chewier cookie. Also baked on parchment and made a large indentation for lots of frosting. Husband inhaled these as did his coworkers. Made 25 cookies.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

This is an amazing cookie recipe. First off, I am not a chocolate fan and made these cookies solely for other people. However, after tasting them, I was in love. Oh goodness. I even had a big "oops" when making these--I completely forgot to add baking soda and baking powder, until after I had baked 2 trays of them, and they still turned out great!! Just a little flatter than expected. However the juice from the fruit and the drizzled chocolate made them taste great all the same. I can't imagine how great they would have been had I added the missing ingredients. I did however change up a few of the cookies and added strawberry slices inplace of cherries for a few friends who don't like them. These turned out delicious too. This is such a great recipe, especially for a "chocolate" holiday like Valentine's. I took them to work and they were a big hit. Great job on the recipe!!

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Krista

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

These are very good and I am not ususally a fan of chocolate and cherries. Mine did look and taste very good. I got about 20 cookies and I did only make half the "frosting". I used 6 T butter, 2 T margarine. I used 3/4 white sugar and 1/4 brown sugar, one egg and almond extract. I did poor some of the cherry juice into the cookie dough probably 2-3 T. I did not pat dry the cherries and I placed a small amount of the frosting into the indention before I dropped the cherries into place, then baked them for at least 12 min.( I used a scoop they were a bit larger). When they were almost cool I drizzled the remaing frosting on the top. YUM!

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jomist3

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

There is something wrong with this recipe. But because most of the reviews are favourable, I decided to make these cookies; however, the end result looks almost nothing like the pictures, and has more in common with the less favourable reviews for this recipe. I used the correct amounts and followed the directions exactly for the cookies (except that I added an egg, as per some reviewers). Also, all of my ingredients were pretty fresh, i.e., not old or sitting too long on the shelf. But the cookies came out a little dry, even though I only baked for 8 min, they cracked and hardly spread, and the texture/flavour was very brownie-like. (Not that there's anything wrong with that, but I'd have made brownies if I wanted brownies.) As for flavour, the cookies were just okay--if they were delicious I could overlook the other things that didn't work out. In the end, I drizzled white chocolate over the cookies, hoping to disguise the fact that they were so cracked and weird-looking.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 12, 2008

YUM! My icing wasn't as pretty as the pictures, but they had a great chocolate cherry flavor!

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eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 11, 2008

I would call these brownie bites, instead of cookies. It is the consistency of a brownie. The only thing I changed about this recipe was that I put the chocolate glaze on after the cookies cooled a bit in the fridge and did so by putting the warm chocolate sauce with LOTS of cherry juice mixed in inside a ziplock bag and cut a very small tip off the bottom so it would easily decorate the cookies. Mine looked identical to the pic on the front page of the recipe. I HATE cherry anything, so I made these for my boyfriend for early vday present. I have already eaten 12!!!!!! I'm on a diet too and I cannot get enough! These are to die for!! I keep them stored in a fridge for a cold chewy gooey treat. Don't change the recipe, leave as is except for putting the chocolate on top once they are cooled. Only cook for 8 minutes if you decide to do bite size cookies. For a normal size cookie go the full 10 min. Thanks for the recipe! It's yummy!

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Medic's Wife

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Feb. 11, 2008

This is one amazing tasting cookie!!! I recommend doubling the cookie ingredients so you can make use of all the frosting this recipe makes. Even then I had some frosting left. Just make sure you get a larger jar of cherries because the 10 oz. size only has enough for about 20 cookies. Keep the cherry juice on hand. I had to add quite a bit more to keep the frosting a good spreading consistency throughout the process. I made them for Valentine's Day and not only are they very festive looking, they taste amazing! They did not last long in my house.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 10, 2008

I really wanted to like this cookie. Although time-consuming, they were easy enough to make, and the presentation was terrific. Mine came out looking just like the ones in the main photo. I just didn't like the cookie. I might try the concept again with maybe a sugar cookie. I'll keep working with this recipe.

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