Chocolate-Covered Cherry Cookies

Cook’s Notes: Thumbprint cookies with fudge frosting — delicious. I didn’t have 1/2 cup sweetened condensed milk as the original recipe called for, so I modified the fudge frosting. These came out great, but the dough seemed a little dry to me. Next time, I would add 1 more egg and 1 to 2 T cherry juice to the dough. I would also use a tsp scoop to make smaller cookies; using the T scoop made enough room for 2 cherries per cookie.

Makes 24 cookies

1 stick (1/2 c) butter
3/4 c powdered sugar (confectioner’s sugar)
1 egg
1 T vanilla (yes, one Tablespoon)
1.5 c all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 c unsweetened cocoa powder
8 oz jar maraschino cherries

Fudge frosting:
1 c semisweet chocolate chips
1/2 c milk (2%)
2 T cornstarch
6 tsp cherry juice

Heat oven to 350F.

Using an electric mixer, cream butter and sugar together. Add egg and vanilla and beat well. Add dry ingredients (flour to cocoa), and beat until smooth. Dough will be stiff.

Using a T cookie scoop, place balls of dough on ungreased cookie sheet. Press center of each ball with thumb to make an indent.

Drain cherries and reserve juice. Place 1 cherry in each indentation.

Make the frosting: In a saucepan, heat milk and chocolate chips until chips are melted. Make a paste with the cornstarch and cherry juice. Whisk the cornstarch paste into the frosting. Heat until frosting thickens, whisking constantly over low heat.

Place a spoonful of frosting mixture over each cherry and spread to cover the cherry. You will have leftover frosting.

Bake frosted cookies for 10 minutes.

Recipe source: Modified a recipe by Jamie Langston posted to