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
Scale
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.
