12 Days of Cookies – Chocolate Covered Cherry Cookies

Wednesday, December 24, 2008

12 Days of Cookies – Chocolate Covered Cherry Cookies

I let Hubby chose the last cookie for the 12 Days of Cookies. I gave him a list of 5 that came out of my Google Reader. He chose these chocolate covered cherry cookies. Like I have been doing recently, I made a 1/2 batch of these cookies. Hubby and I have started putting on holiday weight and it’s not even the holidays yet! This blog could be the death of me… I did only got 14 cookies out of my half batch. I used my cookie scoop to portion the dough, so apparently I made mine bigger than the original poster did.

These cookies are very good. I love the two textures of chocolate on them. And the surprise of a cherry in the middle is very good. I will definitely make these again sometime. Since they’re not overly holiday-ey they could be made any time of the year.

Chocolate Covered Cherry Cookies – from A Good Appetite
1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries
1/2 c semisweet chocolate chips – I used a mix of semisweet & bittersweet
1/4 c sweetened condensed milk

Preheat oven to 350 F.

Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.

In a mixer beat the butter until softened. Add the sugar & cream until like & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.

Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.

Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.

Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 – 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.

Bake for 10 minutes & cool on a rack.

These cookies will freeze well. Individually freeze them on a cookie sheet. Once frozen place them in a box with wax paper between layers then back into the freezer.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies
Day 8: Snickerdoodles
Day 9: Candy Cane & Mint Kiss Cookies
Day 10: Chocolate Peppermint Meringue Cookies
Day 11: Butter Ball Cookies

Cookies, Dessert

3 comments »

12 Responses to “It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream”

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Jigginjessica — July 10, 2009 at 12:47 pm

These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.
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Cate — July 10, 2009 at 12:48 pm

Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?
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Erin — July 10, 2009 at 12:51 pm

I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.

Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)
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Jen — July 10, 2009 at 12:55 pm

Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.

Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!

Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.
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Ingrid — July 10, 2009 at 4:59 pm

Yay, for packages in the mail and new kitchens!

I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!

Happy Friday!
~ingrid
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Jennifer — July 11, 2009 at 7:52 pm

I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!

These are great cupcakes! Well done!!
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craftybitch — July 13, 2009 at 3:07 pm

These look awesome! What icing tip did you use, if you don’t mind me asking?
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Jen — July 13, 2009 at 3:39 pm

I used my trusty old 1M tip for the frosting.
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craftybitch — July 13, 2009 at 5:08 pm

Awesome, thank you!
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Scott W. — July 23, 2009 at 12:34 am

The frosting is so delicate looking. Just the way Martha Stewart would like it.
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Little Ewe — July 30, 2009 at 11:59 am

love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
Fiona
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articia — July 12, 2010 at 2:34 pm

when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.

also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.