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Chocolate covered cherry delight cookies are soft chocolate cookies with a sweet cherry filling. Reminiscent of cordial cherry candies, but without the gooey mess!
Here we are nearly to the end of October (and Halloween next week—I’m not really ready for that yet!) and the 5th week of Christmas Treats.
When it comes to chocolate covered cherries cordial candies (say that three times fast!), it seems you’re either a fan or you’re not. Well, I am and if you are too, you are going to LOVE these chocolate covered cherry delight cookies!
I first discovered them while on vacation a couple of summers ago, after reading Chocolate Chip Cookie Murder, the first in a mystery series by Joann Fluke about bakery owner and accidental sleuth, Hannah Swensen. You see, Hannah is the owner of The Cookie Jar bakery in the fictional Minnesota town of Lake Eden. I love mysteries and especially cozies like these that also include a food theme! What’s really neat about Fluke’s books is that she includes recipes, too. She’s written so many books in the series that last year, she released a whole cookbook with all the recipes from her books, even including some never-before-published recipes! If you love food related mysteries like I do, I encourage you to check out this fun series. And be sure to check out the Lake Eden Cookbook too!
It wasn’t a month later that I tried these yummy little Chocolate Covered Cherry Delight Cookies, and now I’m excited to share the recipe with you.
And don’t worry, they’re not nearly as drippy with that gooey filling as the cherry cordials, but the flavor still delivers. They’re soft and chewy with a hint of the cherries. This recipe is relatively simple and the cookies freeze well when packed in an air-tight container with wax paper in between layers. That is if they last that long—I dare you to eat just one!
Chocolate Covered Cherry Delights CookiesRate this Recipe Print Recipe Pin Recipe
- 1 cup butter melted
- 2 cups granulate sugar
- 2 large eggs beaten
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa
- 3 cups all-purpose flour
- 20 ounces maraschino cherries two 10-oz. jars, reserving liquid
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk NOT evaporated milk
- Preheat the oven to 350F.
- In large saucepan, melt the butter and mix in the sugar. Set aside to cool slightly, about 10 minutes.
- After the mixture has cooled to a temperature that won’t cook the eggs, stir in the eggs and mix thoroughly.
- Add the baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add the flour and mix well. The dough will be stiff and a bit crumbly.
- Drain the cherries and reserve the juice (you will need some of the juice later).
- Roll the dough into walnut-sized balls and place on a greased cookie sheet, 12 per sheet. I like to use a scoop for this so they’re all evenly sized.
- Press down in the center of each ball to make a deep indentation. Place one cherry in each indentation.
- Combine the chocolate chips and the sweetened condensed milk in a microwave-safe bowl. Heat them on HIGH for 1 minute. Stir. If the chips are not melted, process on HIGH in 10minute increments until they can be stirred smooth.
- Add about 2 tablespoons of the reserved cherry juice to the melted chocolate mixture until the frosting is thick and will glob off a spoon. If it won’t glob off, keep adding juice until it is the right consistency.
- Spoon a small bit of the frosting over the center of each cookie – just enough to cover the cherry. It shouldn’t drip down the sides.
- Bake at 350°F in the preheated oven for 10 to 12 minutes.
- Let the cookies cool on the baking sheet for 2 minutes, and then remove to a wire rack to cool completely.