Chocolate Covered Cherry Cookies are rich, fudgy cookies with a maraschino cherry in each center, topped with a creamy chocolate cherry ganache. The combination of chocolate and cherries makes these an indulgent and special treat for any occasion! Add these cookies to your list of Christmas cookies, too! If these cookies sound amazing, you will love my Chocolate Cherry Brownies.
Ingredients & Substitutions
Cocoa Powder: Look for high-quality regular unsweetened cocoa powder. You could use Dutch-processed if that is what you have on hand.
Butter: Unsalted butter gives you more control over the salt added to recipes. If using salted butter, you may want to lessen the salt in the cookie dough.
Cherries: You will need a maraschino cherry for each cookie, about 32 cherries. You will also need the cherry juice for the ganache.
Chocolate Chips: The base of the ganache is semisweet chocolate chips. They will be cooked (and melted) with sweetened condensed milk and cherry juice.
Sweetened Condensed Milk: Sweetened condensed milk adds creaminess and a little sweetness to the ganache. It also helps give it a smooth texture. When buying sweetened condensed milk, look at the cans carefully so you don’t grab evaporated milk instead!
Can I Use Other Kinds Of Cherries?
Yes, you could use other types of cherries, but it may affect the flavor and texture of the cookies. Fresh cherries could be substituted, but they will not be as sweet. Remove the stem and pit each cherry before adding them to the cookies. You may also want to pat them dry. Or, try the cookies with amarena or Luxardo cherries, mostly used in cocktails, that would add more intense flavor to the cookies. If using canned or jarred cherries, the ones in syrup will be sweeter, closer to maraschino cherries.
Can I Make The Cookies Ahead Of Time?
You can certainly get the dough mixed and stored until ready to add the cherries and ganache, and then bake the cookies.
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
- To Freeze:Â First, scoop out individual dough balls and place them on a baking sheet lined with parchment paper. Next, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake the cookies, let the dough balls thaw in the refrigerator before adding the cherries and ganache to bake as instructed.
How To Store Chocolate Covered Cherry Cookies
Before storing chocolate-covered cherry cookies, first, let the cookies cool completely. Next, store them in an airtight container at room temperature (in a cooler spot, if possible) for up to 2-3 days. Separate layers of cookies with wax paper or parchment paper to prevent sticking. For longer storage, freeze the cookies.
Freezing Chocolate Covered Cherry Cookies
If freezing the cookies, they will last up to 2-3 months. To freeze, first, let the cookies cool completely. Next, store them in a freezer-safe container or bag, separating layers with parchment or wax paper. When ready to serve, let the cookies thaw a bit at room temperature. They are delicious when they are still a bit chilled! Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Chocolate Covered Cherry Cookies
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (59 g) unsweetened cocoa powder
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 jar (10 ounces) maraschino cherries, (about 32 cherries), juice reserved
- 1 cup (182 g) semisweet chocolate chips
- ½ cup (153 g) sweetened condensed milk
Instructions
- Preheat oven to 350°F. Line 3 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour and cocoa powder. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter, sugar, salt, baking powder, and baking soda. Mix together on medium speed until creamy.
- Add egg and vanilla. Mix well, scraping the bowl as needed.
- With the mixer on low, gradually add the flour mixture until well combined.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets leaving about an inch between the cookies.
- Using your thumb or a small teaspoon, make an indent in the middle of each dough ball.
- Place 1 cherry in each indent.
- To a small saucepan over medium-low heat, add the chocolate chips, sweetened condensed milk, and 4 teaspoons of reserved cherry juice. Cook, stirring constantly, until the chocolate has melted, about 3-5 minutes.
- Using a piping bag or small spoon, carefully fill each cherry indentation with about 1 teaspoon of the chocolate mixture, completely covering the cherry.
- Bake for 9-11 minutes or until just set. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love how these turned out. Chocolatey with a nice bite of cherry in the middle. I'm adding these to my Christmas cookie list!
Elizabeth
If you love chocolate-covered cherries, make these cookies! They are as cute as they are indulgent and delicious! The cookie is super chocolatey and fudgy.
Bella
The sweet cherry tastes great with the chocolate. Such a small and cute cookie!
Annabelle
These cookies are adorable and so delicious! The cherry flavor comes through and is really complemented by the chocolate!
Selena
These cookies have a fudgy consistency that almost reminds me of a brownie! The Cherry is the middle is the Cherry on top.
