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Double Chocolate Cherry Cookies

Double the chocolate means double the fun! These cookies combine rich chocolate flavors with sweet-tart maraschino cherries, making them a delightful treat for any occasion.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, cherry, Chocolate, cookies, Dessert
Servings: 12 cookies
Calories: 150kcal

Ingredients

For the cookie dough

  • 1/2 cup unsalted butter, softened Make sure it's at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar Packed
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cherry juice from maraschino cherry jar
  • 30-36 jarred maraschino cherries For topping

For the topping

  • 1/4 cup semi-sweet chocolate chips
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon cherry juice from maraschino cherry jar

Instructions

Preparation

  • Preheat your oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, cream together the softened butter, sugar, and brown sugar using a mixer until fluffy.
  • Crack in the eggs one by one, mixing well after each addition.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
  • Gradually mix the dry ingredients into the butter mixture, blending until just combined. Scrape down the sides of the bowl!
  • Add the vanilla and cherry juice, mixing until just combined. Cover the dough and refrigerate for 30 minutes.

Baking

  • Lightly butter your hands and roll the dough into 1-inch balls. Place on a parchment-lined cookie sheet.
  • Using your thumb, make an indentation in each cookie and gently place a maraschino cherry in the center.
  • Bake for about 10 minutes, or until set but still soft.

Topping

  • While the cookies cool, melt the semi-sweet chocolate chips and sweetened condensed milk over low heat. Stir in 1 tablespoon of cherry juice.
  • Once cookies are cool, drizzle the chocolate mixture over the top and let them set.

Notes

For an extra crunch, add chopped walnuts or pecans. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. Dough can be frozen for up to 3 months. If using fresh cherries, consider adding a little sugar to the dough.