Milk Chocolate and Cherry Cookies
- 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.
- 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.
- 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.
- 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
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.
Nutrition Facts (Milk Chocolate and Cherry Cookies)
- Per serving:
- 103 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 13 mg chol.,
- 54 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 11 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
BHGTestKitchen 504 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.
Kathy Erickson 520 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!
Linda Cornett 521 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 532 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 595 Days Ago
Yes, Karen. It sounds a little strange but works fine!
Karen O'Dea 606 Days Ago
Am I correct in reading the directions that you put the frosting on the cookie and then bake.....cookie and frosting together?