Chocolate-Covered Cherry Cookies

Chocolate-Covered Cherry Cookies
45 min.
72
61kcal

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Indulge your sweet tooth with these delightful Chocolate-Covered Cherry Cookies, a perfect treat for any occasion! With a rich chocolate base and a burst of juicy maraschino cherries, these cookies are sure to impress your family and friends. Each bite offers a harmonious blend of flavors, combining the deep richness of cocoa with the sweet, tart essence of cherries, all topped off with a luscious chocolate drizzle.

What makes these cookies even more special is their simplicity. In just 45 minutes, you can whip up a batch that yields an impressive 72 cookies, making them ideal for parties, gatherings, or simply to satisfy your dessert cravings. The combination of butter, sugar, and a hint of vanilla creates a soft, chewy texture that pairs perfectly with the cherry's juiciness.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees delicious results. Plus, the cookies can be frozen for up to three months, allowing you to enjoy this decadent treat whenever the mood strikes. So gather your ingredients, preheat your oven, and get ready to create a cookie that will leave everyone asking for seconds!

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.5 cup butter softened
  • 0.5 cup cocoa powder 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 10 ounce maraschino cherries 
  • 0.3 teaspoon salt 
  • ounces semi chocolate chips 
  • cup sugar 
  • 0.5 cup condensed milk sweetened
  • 1.5 teaspoons vanilla extract 

Equipment

  • baking sheet
  • sauce pan
  • oven
  • hand mixer

Directions

  1. Drain cherries, reserving 3 teaspoons juice.
  2. Cut cherries in half, and set aside.
  3. Beat butter and sugar at medium speed with an electric mixer until creamy; add egg, vanilla, and 2 teaspoons reserved cherry juice, beating until blended.
  4. Combine flour and next 4 ingredients; gradually add flour mixture to butter mixture, beating until blended after each addition. Shape dough into 1-inch balls, and place on ungreased baking sheets. Press center of each ball with thumb, and place 1 cherry half in indentation.
  5. Cook chocolate and milk in a small saucepan over low heat, stirring occasionally, until melted. Stir in remaining reserved cherry juice. Cool slightly. Spoon 1 teaspoon mixture over each cherry half.
  6. Bake at 350 for 10 minutes. Freeze up to 3 months.

Nutrition Facts

Calories61kcal
Protein5.14%
Fat36.48%
Carbs58.38%

Properties

Glycemic Index
4.14
Glycemic Load
4.09
Inflammation Score
-1
Nutrition Score
1.3256521950597%

Flavonoids

Catechin
0.39mg
Epicatechin
1.17mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:61.11kcal
3.06%
Fat:2.55g
3.92%
Saturated Fat:0.98g
6.1%
Carbohydrates:9.18g
3.06%
Net Carbohydrates:8.58g
3.12%
Sugar:6.35g
7.06%
Cholesterol:3.45mg
1.15%
Sodium:32.5mg
1.41%
Alcohol:0.03g
100%
Alcohol %:0.22%
100%
Caffeine:3.41mg
1.14%
Protein:0.81g
1.62%
Manganese:0.07mg
3.65%
Copper:0.06mg
3.13%
Selenium:1.72µg
2.46%
Fiber:0.61g
2.43%
Iron:0.39mg
2.16%
Magnesium:8.57mg
2.14%
Phosphorus:20.88mg
2.09%
Vitamin B2:0.03mg
1.69%
Vitamin B1:0.02mg
1.6%
Folate:5.53µg
1.38%
Vitamin A:68.76IU
1.38%
Calcium:12.5mg
1.25%
Zinc:0.16mg
1.07%
Potassium:35.77mg
1.02%
Source:My Recipes