Day 7 of the Christmas Cookie Countdown, and I feel I have not included nearly enough chocolate yet, therefore, I give you chocolate covered cherry cookies.
This is a toothsome, brownie-like cookie, topped with an amarena cherry, and covered in a baked on fudge frosting. And if that doesn’t have you dying to make these, nothing will. You are unreachable.
Chocolate Covered Cherry Cookies
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 10 oz. jar amarena cherries, if you can find them, and you should try. Substitute a jar of sour cherries if you can’t.
- 1/2 c. butter
- 1 c. sugar
- 1 egg
- 1 1/2 tsp. vanilla (Tahitian if you can get it)
- 6 oz. bittersweet chocolate
- 1/2 c. condensed milk
- Preheat the oven to 350
- Drain the cherries, reserving the syrup.
- Cream the butter with the sugar.
- Beat in the salt, baking powder, baking soda, and vanilla.
- Beat in the egg.
- Add the cocoa powder and flour and stir until just blended. Set dough asie while you prepare the frosting.
- Warm the chocolate with the condensed milk over low heat, stirring constantly, until the chocolate is melted.
- Stir 4 tsp. of the cherry syrup into the chocolate mixture. Set aside.
- Roll the cookie dough into balls, using about a tablespoonful of dough for each ball, and place them on a parchment lined cookie sheet.
- Press your thumb into the center of each ball to make an indentation for the cherry.
- Add one cherry to each cookie, then carefully spread about a teaspoonful of the chocolate mixture on top, sealing the cherry completely inside.
- Bake for 10-12 minutes, or until the edges of the cookies are firm. Let them cool slightly on the baking sheet before removing them.
These cookies freeze well, if you can avoid eating them all first.