Milk Chocolate and Cherry Cookies

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 20 people

Rate This!

  • Makes: 42 servings
  • Serving Size: 1 cookie
  • Makes: about 42 cookies
  • Prep: 30 mins
  • Bake: 10 mins 350°F per batch

Milk Chocolate and Cherry Cookies

Directions

  1. Thaw cherries; pat dry with paper towels. Set aside. Preheat oven to 350 degrees F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 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. Using a wooden spoon, 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 indentation.
  3. For frosting, in a small saucepan cook and stir chocolate pieces and sweetened condensed milk over low heat until chocolate is melted. Stir in cherry liqueur. Spoon about 1 teaspoon of the frosting over each cherry.
  4. Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Milk Chocolate and Cherry Cookies)

  • Per serving:
  • 103 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 54 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
rate this recipe!
add review

Reviews (6)

20 Ratings
708 Days Ago
Hi. I'm Colleen from the Better Homes and Gardens Test Kitchen staff. It does seem weird to put frosting on BEFORE you bake, but that is what's cool about these. This recipe is actually a twist on a cookie we've done for years, but it uses semisweet chocolate in place of milk chocolate and maraschino cherries in place of the dark sweet cherries. It's been a favorite of ours for a long time. To make them successfully you need to make sure to use real butter (no subs), and you have to make sure you are using just 1/2 cup sweetened condensed milk (not the whole can and not evaporated milk, which is thinner). The sweet cherries may seem a little big in this recipe-feel free to cut them in half if necessary.
723 Days Ago
What a disaster with expensive ingredients! I followed the recipe exactly (frosting before baking?), and they were terrible--nothing like the picture. Second pan, I baked first, then cooled and frosted. Better, but still not pretty. Definite recipe error! Will not try these again!
724 Days Ago
I am an experienced cook , if years of it counts. I just made these and they were too wet to roll into balks. ANother flop. I'm cQuitting the making.
Sue 735 Days Ago
Just made these, followed directions exactly, though I was doubtful... all the frosting melted and disappeared. Luckily, enough left over to frost when cookies were cool. Definitely a recipe error!!
Barb Finch 799 Days Ago
Yes, Karen. It sounds a little strange but works fine!
Karen O'Dea 810 Days Ago
Am I correct in reading the directions that you put the frosting on the cookie and then bake.....cookie and frosting together?

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close