Dark Chocolate Covered Cherry Cookies

A chocolate cookie with a maraschino cherry on top, covered with a cherry chocolate topping.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings (approx.)

Calories 107kcal

Author Meghan

Preheat oven to 350°F.
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside.
1 ½ cups all purpose flour or gluten free flour, ½ cup unsweetened dark or regular cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon baking powder
In a mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
½ cup butter, at room temperature, 1 cup granulated sugar, 1 egg, 1 ½ teaspoons vanilla
With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
1 10-ounce jar maraschino cherries, drained

In small saucepan, combine chocolate pieces and sweetened condensed milk; heat on low until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. If frosting seems too thick to spoon over cookies, thin with a little more cherry juice.
6- ounces bittersweet or semisweet chocolate chips, ½ cup sweetened condensed milk
Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry.

Bake cookies for 10 minutes, or until done. Remove to wire rack to cool. Store in airtight container.

Source: Adapted from About.com

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