If you love the flavors of cherry cordials, this is the chocolate cookie recipe for you. Here, a simple chocolate thumbprint cookie is topped with a maraschino cherry and thick chocolate frosting. Once baked, the cookies become moist and decadent thanks to the juicy cherries and fudge-like topping. You can use any type of maraschino cherries you like in this cookie recipe. Just be sure the cherries are pitted. If you'd like to make a boozy dessert, try using bourbon-soaked cherries. You can find these online and at specialty stores.
To assemble the cookies, be sure to use a generous dollop of topping on each. Covering the cherries completely seals in the cherry juices and ensures the cookies have the right texture. If you have leftover frosting, it makes a great topping for ice cream, cakes, and even a dip for fresh fruit like strawberries. It will keep in the fridge for up to three days.
This big-batch cookie recipe makes 48 cookies and is perfect for holiday baking exchanges or potlucks. The cookies can be made up to two days before serving and stored at room temperature.
Ingredients
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1 ½ cup all-purpose flour
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½ cup unsweetened cocoa powder
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½ cup butter or margarine, softened
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1 cup sugar
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¼ teaspoon salt
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¼ teaspoon baking powder
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¼ teaspoon baking soda
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1 egg
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1 ½ teaspoon vanilla
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48 undrained maraschino cherries (about one 10-ounce jar)
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1 package (6 ounces) semisweet chocolate pieces (not imitation)
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½ cup sweetened condensed milk
Directions
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In a mixing bowl combine the flour and cocoa powder and set it aside.
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In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for about 30 seconds or until softened and mixed.
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Add the granulated sugar, salt, baking powder, and baking soda. Beat until well combined.
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Add the egg and vanilla extract. Beat well.
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Gradually beat in the flour mixture until well combined.
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Shape the dough into 1-inch balls and place them on an ungreased baking sheet. Press down center of each ball with your thumb to create an indent.
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Drain the maraschino cherries, reserving the juice. Place a cherry in the center of each cookie and set the baking sheet aside.
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In a small saucepan, combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted, stirring frequently. Stir in 4 teaspoons of the reserved cherry juice and mix well. The frosting should be spreadable.
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Spoon about 1 teaspoon of the frosting over each cherry on the unbaked cookie, spreading the chocolate mixture to completely cover the cherry. (Frosting may be thinned with additional cherry juice, if it is too thick.)
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Bake the cookies in a 350°F oven for about 10 minutes or until done. Remove to wire rack and cool completely. Cover and store at room temperature for up to 2 days. Makes 48 cookies.
Nutrition Facts (per serving)
| 81 | Calories |
| 3g | Fat |
| 12g | Carbs |
| 1g | Protein |
| 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 | 2% |
| 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.
