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To make delicious chocolate covered cherry cookies, you need the following ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon baking soda - 1/8 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup dark chocolate chips - 1 cup maraschino cherries, drained - 1 cup semi-sweet chocolate chips (for coating) - 1 tablespoon coconut oil These ingredients create a rich, chocolatey base with a sweet cherry surprise. The cocoa powder adds depth and flavor. The maraschino cherries bring a juicy burst with every bite. Using both dark and semi-sweet chocolate ensures a perfect balance of sweetness. Each element plays its part, making these cookies a delightful treat. When choosing your ingredients, always go for high-quality products. This choice greatly affects the taste. For the best results, make sure the cherries are fully dried. This step helps prevent a soggy cookie. {{ingredient_image_2}} - Preheat oven to 350°F (175°C) - Line baking sheets with parchment paper First, I start by preheating my oven. This helps the cookies bake evenly. I line two baking sheets with parchment paper. This step stops the cookies from sticking. - Combine flour, cocoa powder, baking soda, and salt Next, I grab a medium bowl. I mix the all-purpose flour, cocoa powder, baking soda, and salt. I whisk these dry ingredients well. This mix will add flavor and structure to our cookies. - Cream together butter, granulated sugar, and brown sugar In a large bowl, I cream the softened butter with granulated sugar and brown sugar. I use an electric mixer for this. I mix until it is light and fluffy. This step adds air to the dough, making cookies soft. - Add egg and vanilla, followed by the dry mixture - Fold in dark chocolate chips Now, I add one large egg and vanilla extract to my butter-sugar mix. I beat everything until smooth. Then, I slowly add the dry mix into the wet mix. I use low speed to avoid making a mess. Finally, I fold in dark chocolate chips. This gives a rich chocolate flavor. - Portion dough on baking sheets - Press a maraschino cherry into each cookie I use a tablespoon to scoop the dough onto the baking sheets. I leave about 2 inches between each scoop. Then, I press a maraschino cherry into the center of each scoop. This creates a tasty surprise in each cookie. - Bake for 10-12 minutes - Cool on a wire rack Next, I place the baking sheets in the oven. I bake for 10 to 12 minutes. The edges should look set. Once done, I let the cookies cool on the sheets for five minutes. After that, I transfer them to a wire rack to cool completely. - Melt semi-sweet chocolate chips and coconut oil - Dip cookies in melted chocolate For the chocolate coating, I melt semi-sweet chocolate chips with coconut oil in the microwave. I heat them in 30-second bursts, stirring in between. Once melted, I dip each cooled cookie cherry side down into the chocolate. I let the excess chocolate drip off before placing them back on the parchment. To make the best chocolate covered cherry cookies, start by ensuring your cherries are thoroughly dried. This step helps avoid a soggy cookie. Next, pay close attention to baking time. Avoid overbaking to keep the cookies chewy. If they look set on the edges, they’re done. Using quality chocolate for dipping is key. Good chocolate adds rich flavor. You can also experiment with flavored extracts. Almond or cherry extracts can elevate the taste. Garnish your cookies with maraschino cherries for a pop of color. This adds charm and makes them look fancy. You can also drizzle melted chocolate over the cookies. This simple touch enhances their visual appeal and adds extra chocolatey goodness. Pro Tips Chill the Dough: For easier handling and less spreading, refrigerate the cookie dough for about 30 minutes before baking. Use Quality Chocolate: Opt for high-quality chocolate chips for both the cookie mix and coating to enhance the overall flavor. Dry the Cherries Well: Ensure the maraschino cherries are thoroughly dried to prevent excess moisture from affecting the cookie texture. Experiment with Toppings: Get creative with toppings! Try adding crushed nuts or sprinkles on top of the chocolate coating for extra texture and flavor. {{image_4}} You can switch up the cherries in your cookies. Use fresh or frozen cherries for a new spin. Fresh cherries add a bright flavor, while frozen ones are easy to find year-round. Just make sure to pit and dry them well. This step helps keep the cookie dough from getting too wet. Both options give you that sweet cherry burst in every bite. The chocolate coating can vary too! While semi-sweet chocolate is classic, try using white chocolate or dark chocolate. This change gives your cookies a different look and taste. White chocolate adds a creamy sweetness, while dark chocolate brings a rich, bold flavor. You can even mix them for a fun two-tone effect. Experiment and find your favorite! Want to make your cookies even better? Think about adding nuts or dried fruits. Chopped walnuts or pecans give a nice crunch. Dried cranberries or apricots can add a chewy texture and a hint of tartness. You can toss these into the dough during mixing. Each bite will be a delightful surprise! To keep your cookies fresh, store them in an airtight container. This helps them stay soft and tasty. I suggest you eat them within a week. If you store them properly, they can last up to 10 days. Freezing cookies is a great way to save them for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours. After that, transfer the cookies to a freezer-safe bag or container. They will keep well for up to three months. To thaw the cookies, take them out of the freezer. Leave them at room temperature for about 30 minutes. They will be soft and ready to enjoy! Yes, you can! If you want a gluten-free option, use almond flour or oat flour. Both work well in cookies. Just remember that these flours may change the texture a bit. Almond flour gives a nutty taste, while oat flour is light and soft. Look for the edges to be firm and set. The centers might still look a bit soft, but that’s okay. They will firm up as they cool. If the cookies start to crack on top, that’s a good sign too. Absolutely! You can make the dough and chill it in the fridge. Wrap it tightly in plastic wrap to keep it fresh. Chill it for up to 24 hours. When you are ready, just scoop and bake. This tip saves time on busy days! These cookies combine simple ingredients with tasty cherries and rich chocolate. You learned step-by-step instructions, storage tips, and fun variations. These small tricks can elevate your cookie game. Remember to dry your cherries well and use good chocolate for dipping. Chill your dough for more flavor, too! I hope you try these recipes and enjoy each bite of your creation. Happy baking!

Chocolate Covered Cherry Cookies

Delicious cookies filled with maraschino cherries and coated in chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup dark chocolate chips
  • 1 cup maraschino cherries, drained and thoroughly dried
  • 1 cup semi-sweet chocolate chips (for coating)
  • 1 tablespoon coconut oil (for melting with chocolate)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium-sized mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Use a whisk to mix these dry ingredients thoroughly, then set the bowl aside.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture with an electric mixer on medium speed for about 2-3 minutes, or until it becomes light and fluffy.
  • Add the large egg and vanilla extract to the butter-sugar mixture, then beat until the ingredients are fully combined and smooth.
  • Gradually introduce the dry flour mixture into the wet ingredients, mixing on low speed just until everything is combined. Fold in the dark chocolate chips with a spatula, ensuring even distribution throughout the dough.
  • Using a tablespoon or a cookie scoop, portion out the cookie dough onto the prepared baking sheets, placing each scoop about 2 inches apart for even baking.
  • Take a maraschino cherry and gently press it into the center of each cookie scoop, ensuring the dough surrounds the cherry to form a little pocket.
  • Place the baking sheets into the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies are set and look slightly firm.
  • Once baked, allow the cookies to cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack and let them cool completely.
  • For the chocolate coating, place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl in 30-second intervals, stirring well in between, until the chocolate is fully melted and smooth.
  • Carefully dip each cooled cookie (cherry side down) into the melted chocolate, allowing any excess chocolate to drizzle back into the bowl. Set the cookies back onto the parchment-lined baking sheet to allow the chocolate to harden.
  • Optional: After the chocolate coating has set, drizzle additional melted chocolate over the cookies for a decorative touch that enhances their visual appeal.

Notes

Arrange the cookies on a decorative platter for an inviting display.
Keyword cherries, chocolate, cookies