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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Reviewer:

Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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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Reviewer:

alicia

Reviewed: Aug. 31, 2009

These are very rich, my boyfriend loves them!

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Reviewer:

Justina

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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Reviewer:

hannah

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

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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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Aug. 5, 2009

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

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Reviewer:

Cliff & Tabitha

Home Town: Bridgeport, Texas, USA

Living In: Waxahachie, Texas, USA

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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Reviewer:

LitleRagdoll

Cooking Level: Beginning

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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Reviewer:

lil momma

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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