Chocolate Cherry Cookies with Glaze
Chocolate Cherry Cookies are full of maraschino cherries, maraschino cherry juice, a chocolate cookie base, and a sweetened condensed milk cherry glaze over top. They’re so pretty and so delicious!
- Prep Time: 15
- Cook Time: 10
- Total Time: 45
- Yield: 24
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Ingredients
1½ cups all-purpose flour
1/2 cup unsweetened cocoa powder
½ teaspoon salt (I use kosher salt or sea salt)
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 cup (1 stick) salted butter softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
2 teaspoons vanilla extract
22 maraschino cherries (blotted dry with paper towel)
1/2 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1-2 tablespoons maraschino cherry juice (from the jar of cherries)
Instructions
1. Preheat the oven to 350℉ (175°C). Prepare two baking sheets by lining them with parchment paper. Set aside.
2. In a small bowl, add the flour, unsweetened cocoa powder, salt, baking powder, and baking soda. Whisk until combined. Set aside.
3. In large mixing bowl using an electric mixer, or use the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and sugar until light & fluffy (at least 2-3 minutes).
4. Add in the egg and vanilla extract, and mix until the ingredients are fully incorporated.
5. Gradually add the dry ingredients (from the small bowl) into the larger bowl of wet ingredients, mixing on low speed after each addition just until combined. The dough will be thick and slightly sticky. Scrape down the bottom and sides of the bowl and form the dough into a large ball to make it easier to scoop.
6. Use a 1 tablespoon cookie scoop (or measuring spoon) to create cookie balls. Use your hands to roll them into round balls. Place 12 dough balls per cookie sheet.
7. Use a 1/2 teaspoon measuring spoon, or your clean thumb or index finger, to create a small indentation in the center of each cookie dough ball. Place one blotted dry maraschino cherry into the center of each indentation.
8. Bake the cookies for 10-12 minutes, until the edges are set and the tops look slightly cracked.
9. Remove the cookies from the oven and allow them to cook on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before glazing.
10. In a small saucepan, over low heat, melt the semisweet chocolate chips and the sweetened condensed milk. Stirring frequently until smooth and glossy.
11. Stir in 1 tablespoon of the maraschino cherry juice. Add up to an additional 1 tablespoon of maraschino cherry juice depending on your preferred consistency.
12. Transfer the chocolate cherry glaze to a piping bag with a small tip, a ziplock bag with the corner snipped, or a spoon, and drizzle the chocolate cherry frosting over top each cookie.
13. Allow the frosting to set at room temperature for about 10 minutes before serving.
Notes
**Butter:** If using unsalted butter, increase the salt to about 3/4 teaspoon or up to 1 teaspoon depending on preference. Make sure the butter is softened to avoid lumps of butter and to help the mixture be smoother.
**Egg:** Place the egg out at room temperature for up to 30 minutes before baking the cookies. I don’t always remember to use a room temperature egg and it’s not a big deal. A room temperature egg just helps all the ingredients blend together more smoothly.
*I recommend using parchment paper but you could also use a silpat baking liner or cooking spray.