These rich chocolate cookies hide a sweet surprise: a juicy maraschino cherry tucked into the center and covered with a smooth chocolate topping. They’re festive enough for a holiday cookie plate and easy enough to make whenever you’re craving chocolate and cherries.
Makes: about 24 cookies
Prep time: 25 minutes
Bake time: 10–12 minutes
Total time: about 1 hour, including cooling
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Ingredients
For the cookies
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 24 maraschino cherries, drained and patted dry
For the chocolate topping
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (120 ml) sweetened condensed milk
- 1 tablespoon maraschino cherry juice
Instructions
- Prepare the oven and pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the dough. In a large bowl, beat the softened butter and sugar until creamy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Add the dry ingredients to the butter mixture and stir just until a soft dough forms.
- Shape the cookies. Scoop about 1 tablespoon of dough for each cookie and roll it into a ball. Arrange the balls on the prepared baking sheets, leaving about 2 inches between them. Press a small indentation into the center of each ball.
- Add the cherries. Place one cherry in each indentation. Gently shape the dough around the cherry so it’s mostly enclosed, leaving the top visible.
- Bake. Bake for 10–12 minutes, until the cookies look set around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make the topping. Combine the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring until smooth. Remove from the heat and stir in the cherry juice.
- Top the cookies. Spoon about 1 teaspoon of chocolate topping over each cherry, letting it spread to cover the center.
- Cool and serve. Let the topping set before serving. For quicker setting, place the cookies in the refrigerator for about 20 minutes.
Tips for the Best Cookies
- Dry the cherries well. Excess juice can make the dough slippery and harder to shape.
- Don’t overbake. The cookies will firm up as they cool, so take them out when the edges look set.
- Use a gentle touch. Enclose the cherry without packing the dough too tightly around it.
- Let the topping cool slightly. If it’s very warm, it may run off the cookies.
Make Ahead and Storage
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving.
To freeze, arrange the cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator.
Frequently Asked Questions
Can I use fresh or frozen cherries?
Maraschino cherries work best because they’re sweet and hold their shape. Fresh or frozen cherries contain more moisture, which can affect the cookie texture.
Can I make the cookies without sweetened condensed milk?
The condensed milk gives the topping its smooth, soft texture. A simple alternative is melted chocolate chips mixed with 1 teaspoon of neutral oil, though the topping will set firmer.
How do I keep the cookies from spreading too much?
Measure the flour accurately, use softened—not melted—butter, and chill the dough for 20–30 minutes if it feels very soft.
