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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my word!!
Pass me a spoon! This sounds amazing, Jen!
I need this ice cream right now!
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
beantownbaker — June 24th, 2013 @ 3:47 pm
Thanks! They’re from Pier 1.
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
beantownbaker — June 24th, 2013 @ 8:25 pm
I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
beantownbaker — June 27th, 2013 @ 9:11 pm
Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
beantownbaker — June 28th, 2013 @ 7:17 am
I agree completely – everyone does mind!
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
beantownbaker — July 3rd, 2013 @ 5:05 pm
Thanks for the link!
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
beantownbaker — July 6th, 2013 @ 11:09 am
I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?
Thanks!
beantownbaker — April 16th, 2014 @ 6:00 pm
I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.