Description
Delightfully rich chocolate-covered cherry cookies featuring a tender cocoa-infused dough, juicy maraschino cherries nestled in the center, and a luscious chocolate ganache frosting. Perfectly baked to a soft, chewy texture, these cookies combine classic flavors with an elegant finish.
Ingredients
Cookie Dough
- 8 tbsp (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder (sifted)
- ¼ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
Cherry Filling
- 1 10-oz jar Maraschino cherries
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Then mix in the egg and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, sifted Dutch-process cocoa powder, kosher salt, baking powder, and baking soda to the wet ingredients. Beat just until combined. The dough will be dry and somewhat crumbly.
- Shape Dough Balls: Using a cookie scoop (1 tablespoon or size 00), form dough balls and roll them in sanding or white granulated sugar. Place the sugared dough balls on a parchment-lined baking sheet, spacing them evenly.
- Add Cherries: Drain the jar of Maraschino cherries, reserving the juice. Pat the cherries dry thoroughly; if cherries are very large, cut them in half. Press one cherry firmly into the center of each dough ball on the baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until set but still soft. Remove from oven and allow to cool for 5 minutes while still on the baking sheet.
- Prepare Ganache: While the cookies bake, heat the heavy cream in a small saucepan until it starts to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let sit for 3 to 5 minutes. Stir gently until the chocolate is fully melted and the mixture is smooth. Stir in 1 tablespoon of the reserved cherry juice to infuse a subtle cherry flavor.
- Frost Cookies: Once the ganache has cooled slightly and thickened, spoon 1 to 2 teaspoons onto the top of each warm cookie, covering the cherry. Optionally, sprinkle with sugar or decorative toppings. If the ganache solidifies before use, warm it briefly in the microwave for 10 seconds and stir to soften.
Notes
- Make sure to pat the Maraschino cherries dry to prevent excess moisture from affecting cookie texture.
- Use Dutch-process cocoa powder for a richer chocolate flavor and smoother color.
- The reserved cherry juice adds a subtle cherry note to the ganache but can be omitted if preferred.
- If ganache hardens before using, gently microwave it in short bursts to soften without overheating.
- Ensure not to overbake the cookies—the center should remain soft.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
