This recipe is brought to you by a 1984 printing of Christmas Gems for Holiday Entertaining by the Garden Club of Georgia. I found this book while estate saling one weekend and last year I tried this recipe for Chocolate Covered Cherry Cookies out for my friends annual cookie swap and they definitely won the swap.
Well, not saying that there are winners and losers in a cookie swap but my plate did get cleared first soo….. thanks Mrs. Cecil B Howard for a winning recipe!
If you’d like to make the recipe at home, here is the recipe for Chocolate Covered Cherry Cookies.
- 1 1/2 cup AP flour
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 10 oz jar Luxardo (or maraschino) cherries
- 6 oz semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
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Stir together flour, cocoa, baking soda, baking powder, and salt in a bowl.
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In a stand mixer, cream together butter in sugar until light and fluffy.
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Agg egg and vanilla, and beat thoroughlly.
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Slowly add flour mixture to butter mixer until well blended. Dough should resemble playdough and slightly sticky. Put bowl in fridge to chill while you make the frosting.
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In a saucepan over medium low heat, add sweetened condensed milk, chocolate chips, and 4 tsp cherry juice. Stir until chocolate has melted. Keep on low heat until ready to use.
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Remove dough from fridge and roll into 1" balls. Place on a parchment lined cookie sheet. Use thumb to press hole in middle of dough.
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Add 1 cherry to each cookie dough hole. Cover with 1 tsp ish of frosting, ensuring that cherry is covered by frosting.
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Put in the middle of a 350°F oven for 10 minutes.
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Remove from heat and garnish with a festive sprinkle or leave as is.
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Win the cookie swap 😉
