Chocolate and cherry together is one of the first flavors I remember loving – Black Forest Cake, ice cream (Cherry Garcia, I’m looking at you)… These cookies balance the two flavors well without tasting too sweet, and would make a perfect Valentine’s Day treat. Use a good quality cocoa powder to really bring out that chocolate flavor!
- Preparation Time: 20 min.
- Cook Time: 10 min.
- Cuisine: American
- Servings: 32 cookies
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 ½ cups white flour
- ⅔ cup cocoa powder
- ¼ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 2 tsp. cherry juice (from jar of maraschino cherries)
- 36 maraschino cherries
- ¼ cup semi-sweet chocolate chips
- 2 tbsp. sweetened condensed milk
- 1 tbsp. cherry juice (from jar of maraschino cherries)
1Preheat oven to 350 degrees.
2In a large mixing bowl, combine butter, brown sugar, and white sugar.
3Add in eggs, and mix throughly.
4In a separate bowl, mix flour, baking soda, baking powder, salt and cocoa powder together.
5Slowly add the dry ingredients into the egg mixture while stirring.
6Add vanilla and the 2 tsp. of cherry juice, and mix until just combined.
7Refrigerate cookie dough for 30+ mins.
8Once refrigerated, roll dough into 1” balls and place on a cookie sheet covered in parchment paper.
9Using your thumb (or any other finger), make a small indent in the center of the cookie and place a cherry in each.
10Bake cookies for 10 mins.
11Remove from baking sheet and cool on a baking rack.
12Make the fudge sauce by melting chocolate chips and sweetened condensed milk over low heat.
13Once the chocolate sauce is completely melted (don’t overcook it, or it will dry out and burn), remove from heat and add in 1 Tbsp. of cherry juice.
14Drizzle the sauce over each cookie. *The sauce does not completely harden, so these cookies are best not stacked on top of each other.