Recipes and Cooking Chocolate-Covered Cherry Cookies 4.4 (47) 2 Reviews For these fudgy treats, you spread the frosting on the cookies before baking. Just be sure to use real chocolate (not imitation) because a not-so-real product will not bake properly. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 10 mins Total Time: 40 mins Servings: 48 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ½ cup unsweetened cocoa powder ½ cup butter or margarine, softened 1 cup sugar ¼ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon baking soda 1 egg 1 ½ teaspoon vanilla 48 undrained maraschino cherries (about one 10-ounce jar) 1 (6 ounces) semisweet chocolate pieces (not imitation) ½ cup sweetened condensed milk Directions In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.) Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies. Rate it Print Nutrition Facts (per serving) 81 Calories 3g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 81 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 11mg 4% Sodium 45mg 2% Total Carbohydrate 12g 4% Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.