Chocolate Covered Cherry Cookies

I had planned to share this recipe for Chocolate Covered Cherry Cookies with you before Christmas, as they are a staple of our holiday sweets platter. But then the new blog design came into play. And that design included cherries. So I’ve been holding onto this, a recipe for one of my favorite cookies, in anticipation of this day. You should also know that these make a beautiful Valentine’s Day treat…and that’s right around the corner, folks!

Tessa rolled the dough, pressed in her thumbprint, & added the cherries.

This recipe is great for getting kids involved in the kitchen. Our girls love to roll the soft chocolate dough into little balls, stamp them with their thumbprints, and then fill the indentations with maraschino cherries. I do believe that part of their desire to be involved is being allowed to snitch cherries during the process. But, hey, that’s our rule around here. If you help, you get to taste test!

These Chocolate Covered Cherry Cookies are super moist and tender, with an extremely thin outer crust. The cherries are topped with a fudgy frosting that gets baked right on the cookies, making them chewy and utterly irresistible. I hope you find them irresistible, too!


Chocolate Covered Cherry Cookies

Yield: 48 cookies

Cook Time:10 minutes


  • 1-1/2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/2 c. unsalted butter
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 large egg
  • 1-1/2 tsp. vanilla
  • 48 undrained maraschino cherries (about one 10-oz. jar)
  • 6 oz. semisweet chocolate chips
  • 1/2 c. sweetened condensed milk


Preheat oven to 350°.

Whisk together flour and cocoa in a small bowl and set aside. In a large bowl beat the butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1″ balls and place on an ungreased baking sheet. Press down in the center of each ball with your thumb to create an indentation. Drain maraschino cherries and reserve the juice. Place a cherry in the center of each cookie’s indentation.

In a small saucepan combine the chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover the cherry fully. If the frosting is too thick, just add a little more of the reserved cherry juice to thin it out.

Bake about 10 minutes. Remove to wire rack to cool completely.

adapted very slightly from Better Homes & Gardens magazine



We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. See our disclosure policy for more info.