Reviewed: Sep. 30, 2007

The BEST!!!! The only thing I had trouble with was the chocolate topping is very hard to spread. So mine didn't turn out looking the best, but they tasted the best!

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winnykins

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 7, 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!!!

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CHMOORE

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Reviewed: Jul. 1, 2007

To give a better flavor to contrast the dark chocolate I use canned dark cherries instead and the results were much better (less sweet and a better flavor). Either way these cookies are the first to go when put out.

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Zap

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Jun. 12, 2007

Love these and took them to a cookie exchange, people were fighting to try them, I had to make more to keep everyone happy and have had no complaints!

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Cherry

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 14, 2007

it was good but not the best. great idea but maybe i just wanted to taste more cherry taste.

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Mar. 7, 2007

I changed the servings to 18 but still only needed one jar of cherries. I also added cherry juice to the mixture so it wasn't as dry, I only needed a tablespoon. I drizzled the chocolate on after baking but had to refrigerate to get the chocolate to harden. I followed past reviews and only made half of the chocolate coating and still had plenty left. Very good!

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PHOEBE51580

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Lomira, Wisconsin, USA

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Reviewed: Feb. 21, 2007

They tasted good if you like marschiano cherries. They didn't look so appetizing like what other posters have said. They all cracked and broke apart but were a lot better after I refrigerated them for awhile.

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Ivanna

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Reviewed: Feb. 20, 2007

I get requests for this recipe everytime I've made it... they always come out great, though I've experimented with a few variations. I think I've finally decided how I prefer to make them. I make the cookies a little on the small size - almost so you can pop the whole cookie in your mouth. I don't drain the cherries - I pluck them straight from the jar so that a tiny bit of the juice settles in the well of the cookie that you make with your thumb. I think this helps the cookies stay moist and adds more of the cherry flavor. I bake the cookies for 8 minutes with a bit of the frosting on top (just enough to cover the cherry so it doesn't get funky in the oven). Then I add more frosting on top after they've come out of the oven (so they look prettier). They're super moist so be sure you let them cool down on a rack before you attempt to move them or they'll fall apart.

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CAMMYSAUCE

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 18, 2007

Extremely rich, chocolaty cookie. The drizzled chocolate on top makes for an impressive presentation.

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dandan14

Cooking Level: Intermediate

Home Town: Valdosta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 13, 2007

these are the poo! perfect for v-day.

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CHASINRABBITS

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 10, 2007

These cookies were very good. I think they were kind of dry though. Putting cherry juice in the batter would probably make them tastier.Maybe even chopping the cherries and putting them in the batter would be tastier as well. They were a little crumbly when inserting a thumb print for the cherries. My husband liked them. :)

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Donna F

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Reviewed: Feb. 10, 2007

Delicious! My boyfriend loved them as an early Valentine's Day gift! I'll make them again, but next time, I will halve the icing recipe. It made way too much!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 7, 2007

With all the high reviews, I thought these would be better. I liked them...the cookie was a little dry for me. But they were good. I think next time I will use white chocolate chips for a more dramatic look.

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cookiemaker

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Reviewed: Feb. 6, 2007

I love these cookies! They have been a holiday tradition in my family for over 10 years and everybody loves them. Frost before baking.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Feb. 1, 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!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jan. 23, 2007

I have a history of not being able to bake cookies right. These cookies were very easy to bake! My husband loves them, he said they would be better without the cherry... but I think the cherry is an excellent addition. They taste a lot like the Fudge Rounds... next time I make these I will do half with cherry and half without. I also put the icing on after they were baked.

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JoHanna

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2007

These turned out great! I did add extra cherry juice to the frosting, and they were the perfect consistency. These were delicious warm, but even better after being refrigerated. I'll definately make these again, thanks.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jan. 16, 2007

THE ! Absolutley wonderful. I needed some cookies to put in my husbands cookies and wanted something different then the traditional Oatmeal Raisin or Chocolate Chip. He loves cherries and chocolate so this was a winner. Be sure to be generous with the milk, choc chip and cherry jusice mixture though when you're frosting. I ended up with a good amount left towards the end so I started putting more on the last tray that went in then before and it worked fine. Makes them yummier too. EXCELLENT RECIPE!!!

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JSE2003

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Reviewed: Jan. 8, 2007

Yummy!! Like may other reviewer said, I didn't add the fudgy topping until after the cookies were cooled. They turned out GREAT! They were a huge hit!! Thanks for this recipe!!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 3, 2007

These were excellent! I took a few suggestions from others, and used two eggs, which was perfect. I also made the balls smaller, which were cute. I wanted to use 1/2 c. brown and 1/2 cup white sugar, but ended up only being able to use white. I upped the amount of vanilla a little, and used 2 tsp. of cherry juice in the batter. The only problem I had was that I took someone else's suggestion and bought the Cherryman cherries (extra large), but ran out of cherries about 1/2 way through. Therefore, I would highly suggest using them, but make sure you buy two jars. Also, I waited until I took the cookies out of the oven and then piped the chocolate onto them with a Ziplock bag. Will DEFINITELLY make these again.

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katiemae

Cooking Level: Beginning

Home Town: Willington, Connecticut, USA

Living In: Wethersfield, Connecticut, USA

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Chocolate Covered Cherry Cookies II

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