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Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies - dark chocolate thumbprint cookies filled with rich chocolate that surrounds a sweet maraschino cherry surprise inside.
Course Cookies
Cuisine North American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 cookies
Author Barry C. Parsons

Ingredients

For the chocolate thumbprint cookie dough

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 cup cocoa
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder

For the chocolate covering

  • 1 cup dark or semi-sweet chocolate chips
  • 1/4 cup whipping cream

You will also need

  • 3 dozen maraschino cherries well drained

Instructions

To prepare the cookie dough

  1. Cream the butter and sugar well.
  2. Beat in the egg.
  3. Beat in the vanilla extract and milk.
  4. Sift together the flour, salt, cocoa baking soda and baking powder.
  5. Blend the dry ingredients into the creamed mixture until a soft dough forms.
  6. Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.
  7. Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.
  8. Bake for 15-17 minutes until firm to the touch when baked.
  9. When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.
  10. Transfer to a wire rack and cool completely before continuing to fill the cookies.

To prepare the chocolate covering

  1. In a small saucepan heat the whipping cream to almost boiling over medium low heat.
  2. Reduce the heat to low and stir in the chocolate chips until melted.

To assemble the cookies

  1. Spoon about 1/2 tsp of the chocolate into the bottom of the cookie "wells".
  2. Add a cherry on top of the chocolate.
  3. Spoon another dollop of the chocolate over the cherry to cover it.
  4. Cool completely at room temperature until the chocolate sets.
  5. Store or freeze in airtight containers.

Recipe Notes

It is important in this recipe not to over-measure the flour. Sifted then measured is best for this recipe. if the dough seems too dry, add another tablespoon or 3 of milk if needed to ring it together. Too much milk and the cookies will flatten though, so be careful to have the dough firm enough to make the impression in the centre that will keep its shape when baking.