Buried Cherry Cookies

Each of these hidden-gem cookies is crowned with a dollop of luscious chocolate frosting before being baked. The result? Chocolate-cherry perfection at its simplest.

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4.0 by 21 people

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  • Makes: 42 to 48 cookies
  • Prep: 30 mins
  • Bake: 10 mins 350°F per batch

Buried Cherry Cookies

Directions

  1. Preheat oven to 350 degrees F. Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.
  3. For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 teaspoons reserved cherry juice. (If necessary, frosting may be thinned with additional cherry juice.) Spoon 1 teaspoon frosting over each cherry, spreading to cover.
  4. Bake for about 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

From the Test Kitchen

*Tip:

Do not substitute imitation chocolate pieces for semisweet chocolate pieces.

Blondie Buried Cherry Cookies:

Prepare as above, except increase baking powder to 1/2 teaspoon and omit baking soda. Substitute almond extract for the vanilla, omit the cocoa powder, and increase flour to 2 cups.

Test Kitchen Tip

If desired, pipe the frosting onto cookies. Fill a resealable plastic bag with the frosting and snip a small hole in one corner of the bag. Squeeze the bag, piping the frosting in a circular motion over each cherry piece to cover. Layer cookies between sheets of waxed paper in an airtight container; cover. Store a room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Buried Cherry Cookies)

  • Per serving:
  • 101 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 46 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (3)

21 Ratings
1350 Days Ago
4.0
There were a few issues with the recipe instructions but nothing an alert baker wouldn't recognize. First, the recipe calls for coco powder mixed into the dough. I did this, which of course, made them chocolate-chocolate, instead of blonde-chocolate. The other item the fact that the instructions seem to suggest putting the frosting on the cookies before baking them. Obviously, that would be a bad idea. I did choose to put my cherry halves on the thumb depressions, just in case the cookies lost their form during baking. As it turns out, the dough is stiff enough they keep their shape just fine. Cherries and frosting can go on after they've cooled a bit. These are really cute and tasty, and not difficult.
1330 Days Ago
Actually, you *do* put the frosting on the cookies and then bake. I found several other variations of this recipe that call for this as well. They come out fine!
1334 Days Ago
I made the chocolate version of these cookies (the recipe for the blonde version is printed at the bottom of the recipe page). I followed the recipe exactly and did frost the cookies before baking. By baking the frosting, it becomes almost fudge-like and is wonderful. My only problem was that a 10 oz. jar of maraschino contained only 28 cherries, so I had to halve the cherries to have enough for the cookies!

Next time, I'd buy a bigger jar of cherries and chopped them up which could mean a "bite of cherry" in each bite of cookie!

These were a family favorite this season and I'd definitely make them again!

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