The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Chocolate Covered Cherry Cookies are fudgy and have a light almond and cherry flavor, just like the famous confection.
It costs approximately $7.47 to make forty-eight of these Chocolate Covered Cherry Cookies. That works out to cost about $0.15 per cookie.
Chocolate Covered Cherry Cookies
These cookies won’t last long at your next get-together. They take a little extra effort, but they’re so worth it! They’re perfect for Christmas and Valentine’s Day!
Chocolate Covered Cherries are one of my all-time favorite confections. Cherry, chocolate, and almond go together; so amazing.
These cookies are festive enough for Christmas (they’re always a hit at cookie exchanges) and also perfect for Valentine’s day. The fudgy brownie-like cookie is topped with chocolate frosting, infused with maraschino cherry juice, and then topped with a sweet maraschino cherry.
These Chocolate Covered Cherry Cookies take a little extra effort to make, but they’re worth it! They’re so fudgy and delicious that my family asks for these Christmas cookies year after year.
Ingredients and Estimated Cost
Per Serving Cost: $0.15
Recipe Cost: $7.47
- 1 ½ cups flour – $0.29
- ½ cup unsweetened dark cocoa powder – $0.24
- ½ teaspoon salt – $0.01
- ¼ teaspoon baking powder – $0.01
- ¼ teaspoon baking soda – $0.01
- ½ cup unsalted butter – $0.88
- 1 cup granulated sugar – $0.17
- 1 large egg – $0.23
- 1 teaspoon pure vanilla extract – $0.68
- 1 teaspoon almond extract – $0.12
- 8 ounces semisweet chocolate chips – $1.33
- ½ cup sweetened condensed milk – $0.56
- 2 teaspoons maraschino cherry juice – $0.06
- 48 maraschino cherries – $2.88
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. The pricing for this recipe was updated in November 2022.
How To Make Chocolate Covered Cherry Cookies
- First, preheat the oven to 350 degrees F then line two baking sheets with parchment paper.
- Next, whisk together the flour, cocoa powder, salt, baking powder, and baking soda and set the bowl aside.
- Then, using a stand mixer, beat together the butter and sugar until fluffy.
- Next, beat in the egg, vanilla and almond extracts.
- Mix in the flour mixture until no flour streaks remain.
- Scoop the dough into 1-inch balls and set them on the baking sheets. Press your thumb about ⅓ of the way down into the center of each dough ball.
- Using a small saucepan over medium heat, stir together the sweetened condensed milk and chocolate chips.
- Remove from the heat and stir in the maraschino cherry juice. Spoon the frosting into the center of each dough ball and then top with a cherry.
- Finally, bake the cookies for ten to eleven minutes. Let the cookies cool completely before serving.
***For complete recipe instructions, see the recipe card below.
SERVE: I know it will be hard to resist, but these cookies are best when they’re completely cool. This gives the chocolate a chance to set up again.
STORE: These cookies will keep in an airtight container for up to 5 days.
FREEZE: After baking the cookies and letting them cool completely, place them in an airtight container with parchment paper between each layer. Place the lid on the airtight container and store it in the freezer for up to three months.
Yes! See my storage tips for specific freezing instructions. They will stay fresh in the freezer for up to three months.
Chewy cookies have more moisture in them cookie than crispy cookies. This is because the chocolate frosting adds additional moisture to these cookies. In addition, the process of mixing the wet and dry ingredients separately before slowly incorporating the dry ingredients into the wet ingredients helps create chewy cookies as well.
- Twix Cookies
- Italian Ricotta Cookies
- Chocolate Peanut Butter Macarons
- Shortbread Cookie Recipe For Embossed Rolling Pin
- Red Velvet Cookies with White Chocolate Chips
- Pecan Snowball Cookies
- Chocolate Chip Pecan Cookies
- Pink Macarons with White Chocolate Ganache
- Lemon and Raspberry Jam Thumbprint Cookies
- Cherry Pie Cookies
Chocolate Covered Cherry Cookies
- 1 ½ cup flour
- ½ cup unsweetened dark cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 8 ounces semisweet chocolate chips
- ½ cup sweetened condensed milk
- 2 teaspoons maraschino cherry juice
- 48 maraschino cherries drained and patted dry
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper or silicone baking mat, and set aside.
- Whisk together flour, cocoa powder, salt, baking powder, and baking soda in a small bowl.
- In the bowl of stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until lighter in color and fluffy, about 2-3 minutes.
- Beat in egg, vanilla extract, and almond extract until combined.
- Add flour mixture to mixer bowl, and pulse on lowest setting until flour is combined and no flour streaks remain about 30-60 seconds.
- Shape dough into 1-inch balls and place on prepared cookie sheets about 2 ½ inches apart.
- Press your thumb about ⅓ of the way down into the center of each dough ball.
- In a small saucepan over medium heat, add sweetened condensed milk and chocolate chips and frequently stir until melted.
- Remove from heat and stir in maraschino cherry juice.
BAKE AND COOL COOKIES:
- Spoon frosting into the thumbprint of each dough ball, and top with a cherry.
- Bake for 10-11 minutes.
- Let cookies cool on cookie sheets for 20 minutes, and then transfer cookies to a wire rack to cool completely for another 40 minutes.