Maraschino cherries make these Chocolate-Covered Cherry Cookies even more decadent.
Chocolate-Covered Cherry Cookies
2015-11-17 22:47:52
Yield: approximately 2 dozen
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup firmly packed light brown sugar
- 1 large egg
- 3 tablespoons maraschino cherry juice, divided
- 1 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 24 maraschino cherries, drained and patted dry
- 1 cup semisweet chocolate morsels
- 1⁄2 cup sweetened condensed milk
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, 1 tablespoon cherry juice, and vanilla, beating well.
- In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 24 (1-inch) balls; place 2 inches apart on prepared pans. Press 1 cherry into center of each ball.
- In a small saucepan, combine remaining 2 tablespoons cherry juice, chocolate, and condensed milk. Cook over medium heat, stirring constantly, until smooth. Remove from heat. Spoon approximately 1 teaspoon melted chocolate mixture over top of each cherry-filled ball.
- Bake until centers are set, approximately 10 minutes. Let cool on pans 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers up to 3 days.
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