If you are looking for a cookie that bursts with rich chocolate flavor and a delightful surprise of fruity sweetness, the Buried Cherry Cookies Recipe is an absolute must-try. These cookies bring together the deep cocoa richness with maraschino cherries tucked right in the center, creating a little treasure in every bite. The luscious chocolate frosting infused with cherry juice sets the perfect finishing touch, making every mouthful an unforgettable indulgence. Whether it’s a special occasion or a treat-yourself moment, this recipe will quickly become a crowd favorite that you’ll find yourself making again and again.
Ingredients You’ll Need
The magic of the Buried Cherry Cookies Recipe begins with a handful of simple ingredients that each play a crucial role in building layers of flavor and texture. From the velvety cocoa powder to the juicy maraschino cherries, every component is essential to make these cookies truly stand out.
- Maraschino cherries: These provide the sweet, bright centers that elevate the cookie’s flavor and surprise you with their juiciness.
- Unsalted butter: Softened butter creates that perfect tender crumb and richness everyone loves in a cookie.
- Sugar: Sweetens the dough and helps give the cookies a slight crisp edge.
- Baking powder and baking soda: These leavening agents ensure a light texture while helping the dough rise just enough around the buried cherries.
- Salt: Balances and enhances all the sweet and chocolate flavors.
- Egg: Adds structure and moisture, making the dough cohesive.
- Vanilla extract: Brings warmth and depth to the cookie base.
- Unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful dark color.
- Flour: Provides the foundation for the cookie’s tender texture.
- Semisweet chocolate chips: Melts to create a luscious frosting that complements the cherries perfectly.
- Sweetened condensed milk: Adds creaminess and sweetness to the chocolate frosting, making it silky smooth.
How to Make Buried Cherry Cookies Recipe
Step 1: Prepare the Cherries
Start by draining the maraschino cherries, but don’t throw away the juice — you’ll use some of it later in the frosting. Lay the cherries on paper towels to dry slightly so they don’t add too much moisture to the dough. This step is key to keeping the cookies from becoming too soft while preserving that juicy cherry surprise inside.
Step 2: Cream Butter and Sugar
In a medium mixing bowl, beat the softened butter with an electric mixer until it’s fluffy and light, about 2 minutes. Add the sugar and keep beating for another minute, making sure to scrape down the sides. This process creates the perfect base for tender, melt-in-your-mouth cookies.
Step 3: Add Dry Ingredients and Egg
Next, combine the baking powder, baking soda, and salt into the butter mixture, beating just until mixed. Beat in the egg and vanilla extract for moisture and flavor. Then, add the cocoa powder followed by the flour, mixing until just combined. Be gentle here; overmixing can make the cookies tough, so if your mixer struggles, finish folding the flour by hand.
Step 4: Chill the Dough
Place the dough in the refrigerator for about one hour. Chilling firms it up, making it easier to shape and helps the flavors blend together beautifully. This step also prevents your cookies from spreading too much in the oven.
Step 5: Shape the Dough and Place Cherries
Roll the dough into 1-inch balls and arrange them 2 inches apart on a baking sheet lined with Silpat or parchment paper. Press your thumb into the center of each ball to create a small well, and then gently nestle one dried maraschino cherry into each indentation. This is where the “buried” part of the Buried Cherry Cookies Recipe really shines.
Step 6: Make the Cherry-Infused Chocolate Frosting
In a small saucepan over medium-low heat, melt the semisweet chocolate chips with sweetened condensed milk, stirring constantly until smooth. Stir in 4 to 5 teaspoons of the reserved cherry juice. Adjust the amount until your frosting reaches a spreadable consistency that’s not too runny. This step adds a subtle cherry nuance that ties the whole cookie experience together.
Step 7: Frost the Cookies
Spoon roughly 1 teaspoon of the warm frosting over each cherry, using two spoons to spread it gently until the cherry is fully covered. Keep the saucepan on low heat to keep the frosting workable as you go. This glossy chocolate coat makes the cookies irresistible to look at and even better to eat.
Step 8: Bake and Cool
Bake the cookies at 350 degrees Fahrenheit for 10 minutes, or until the edges are firm but the centers still feel slightly soft. Let them cool on the cookie sheet for a minute, then transfer to a wire rack to cool completely. Patience here pays off, as the cookies finish setting to a perfect texture once cooled.
How to Serve Buried Cherry Cookies Recipe
Garnishes
These cookies shine with their own built-in garnish—the cherry under that silky chocolate frosting. However, you can add a sprinkle of flaky sea salt on top just before serving to highlight the chocolate’s richness or a dusting of powdered sugar for a touch of elegance. Fresh mint leaves on the side can brighten the presentation and add a lovely aroma.
Side Dishes
Buried Cherry Cookies pair exceptionally well with a glass of cold milk or a cup of freshly brewed coffee or tea. For a decadent twist, serve them alongside a scoop of vanilla ice cream or a warm bowl of cherry compote. These pairings perfectly balance indulgence and refreshment.
Creative Ways to Present
Turn your Buried Cherry Cookies Recipe into a charming gift by wrapping them in parchment paper tied with a cherry-red ribbon. Or create a dessert platter layered with these cookies, fresh cherries, and chocolate drizzle. For a party, stack them with alternating layers of cookies and whipped cream for an eye-catching dessert tower.
Make Ahead and Storage
Storing Leftovers
Keep your baked Buried Cherry Cookies in an airtight container at room temperature for up to four days. This helps maintain their soft texture while keeping the chocolate frosting luscious. If your kitchen is warm, storing them in a cool spot or a loosely closed container in the fridge works well too.
Freezing
You can freeze the cookie dough shaped into balls before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to three months. When ready to bake, add a few extra minutes to the baking time. Alternatively, freeze baked cookies in an airtight container layered with parchment paper to avoid sticking.
Reheating
To enjoy the cookies fresh, warm them in a 300-degree Fahrenheit oven for 5 minutes. This softens the chocolate frosting and reactivates the delightful aroma of cherries and cocoa. If you prefer, a few seconds in the microwave on low power also works, but watch closely to avoid overheating.
FAQs
Can I substitute fresh cherries for maraschino cherries in the Buried Cherry Cookies Recipe?
Fresh cherries can be used, but since they have less sugar and more moisture than maraschino cherries, you may need to adjust the dough moisture and bake time. Dried or slightly dehydrated cherries work better to prevent soggy centers.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps to prevent spreading and helps the flavors meld. It also makes shaping the dough easier, especially when placing the cherries and frosting.
Can I use a different type of chocolate for the frosting?
Absolutely! Semisweet chocolate is perfect for balancing sweetness, but bittersweet or milk chocolate can be used depending on your preference. Just keep the chocolate-to-condensed milk ratio similar for the right consistency.
How long will the Buried Cherry Cookies stay fresh?
Stored properly in an airtight container, these cookies are best enjoyed within four days. Beyond that, they may start to lose their tender texture, though they’ll still be tasty.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum or add a small amount to help with texture and binding.
Final Thoughts
The Buried Cherry Cookies Recipe brings together the best of chocolate and cherry in a way that feels both nostalgic and exciting. From the first scoop of dough to the final bite, these cookies are filled with love and flavor that’s hard not to share. I can’t wait for you to bake a batch and discover your own favorite moments hidden beneath the frosting and cherries. Happy baking!
Print
Buried Cherry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 45 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Buried Cherry Cookies are a delightful chocolate treat featuring soft maraschino cherries nestled inside rich cocoa-flavored cookie dough, topped with a luscious cherry-infused chocolate frosting. These cookies have a perfect balance of sweet cherries and chocolate with a tender yet firm texture, making them an irresistible snack or dessert for any occasion.
Ingredients
Cherries
- 10 ounces maraschino cherries (1 jar, about 45 cherries)
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg (at room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 & 1/2 cups all-purpose flour (spooned and leveled)
Frosting
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened condensed milk (about half a can)
- 4–5 teaspoons reserved maraschino cherry juice
Instructions
- Prepare and Dry Cherries: Drain the maraschino cherries, reserving the juice for the frosting later. Lay the cherries out onto paper towels to dry slightly, ensuring they are not overly wet when added to the dough.
- Cream Butter and Sugar: In a medium mixing bowl, beat the softened unsalted butter with an electric mixer until fluffy, approximately 2 minutes. Add the sugar and continue beating for an additional minute, scraping down the sides as needed to ensure even mixing.
- Mix Dry Ingredients and Combine: Add baking powder, baking soda, and salt to the butter and sugar mixture. Beat until combined. Then add the egg and vanilla extract, beating thoroughly. Next, incorporate the unsweetened cocoa powder, followed by the flour, mixing just until combined. For best results, finish mixing the flour by hand to avoid overmixing.
- Chill the Dough: Wrap or cover the dough and chill it in the refrigerator for about one hour to firm up, making it easier to shape.
- Shape Cookies and Insert Cherries: Preheat the oven to 350°F (175°C). Roll the chilled dough into 1-inch balls and place them 2 inches apart on a Silpat or parchment-lined baking sheet. Press your thumb into the center of each ball to create a small indentation, then place a dried maraschino cherry into each indentation.
- Make Cherry-Chocolate Frosting: In a small saucepan over medium-low heat, combine semisweet chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted and the mixture is smooth. Add 4-5 teaspoons of the reserved cherry juice (adjust to preferred consistency), stirring well to incorporate the cherry flavor into the frosting.
- Frost the Cookies: Spoon about 1 teaspoon of the warm frosting over each cherry, spreading it carefully to cover. Use two spoons for better control—one to scoop chocolate and the other to scrape it onto the cookie. Keep the saucepan on low heat to maintain the frosting’s workable consistency during this process.
- Bake the Cookies: Bake in the preheated oven for 10 minutes, or until the edges of the cookies are firm. Remove from the oven and allow them to cool on the cookie sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
- Be sure to dry the cherries well to prevent excess moisture in the cookie dough which could affect texture.
- Chill the dough to help it hold its shape during baking and to make handling easier.
- The cherry juice in the frosting adds moisture and a subtle fruity flavor—adjust the quantity to your desired consistency and taste.
- Use room temperature egg for better mixing and dough consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
