I make these easy cookies every year. They freeze well so feel free to make them well ahead of time. Even though we tend to think of them as Christmas cookies they are delicious ANY time!
I've also heard them called Buried Cherry or Buried Treasure cookies.
Table of Contents
❤️ Why you'll love this recipe
Chocolate covered cherry cookies are a chocoholic's dream! The thick layer of ganache is creamy and fudgy, the Maraschino cherry is juicy and sweet, and the chocolate cookie is tender and chewy!
🧾 Ingredients
- Cocoa powder is where the chocolate flavor comes from. I used Hershey's Extra Dark to get the most chocolate flavor.
- Maraschino cherries can be red or green. The red ones are pretty but if you use the green ones you can call them Grinch cookies. You'll want the ones without stems. Be sure to drain cherries very well!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- In a large bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla extract.
- Combine the flour, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the butter mixture and mix well.
- Form the dough into 36 balls using about a heaping teaspoon of dough for each. Roll the dough in confectioner's sugar.
- Pour the sweetened condensed milk into a small saucepan. Stir in the chocolate chips.
- Heat until the chocolate is melted. Add the Amaretto or cherry juice and blend well.
- Push a cherry into the center of each ball of dough. Spoon chocolate over on top of each cherry, covering it completely.
- Bake.
🥫 Storage
Store at room temperature up to 4 days or freeze for longer storage. The sugar in the Maraschino cherries helps them to stay fresh without refrigeration - but this is not a good cookie to ship.
💭 Tips
Expert Tip: Be sure to drain maraschino cherries well and you've dried them with paper towels. The frosting won't stick otherwise.
- Make sure the butter and eggs are at room temperature - it's important to the way the cookies come out.
- If the dough seems too soft to roll into balls chill it for about 30 minutes.
- You can use any kind of cocoa you want. I really like the extra dark cocoa because it gives the cookies a deeper flavor.
- You can use any kind of chocolate chips - milk chocolate, semi-sweet, dark, etc.
- Be sure to use real chocolate chips - not imitation chocolate or they won't melt right.
- Don't use an off brand sweetened condensed milk. Some of them make the ganache come out grainy - I prefer Eagle Brand.
- These freeze well for up to 3 months.
- If you happen to be taking these chocolate cherry cookies to an adults only event try soaking the cherries in Amaretto or bourbon overnight before you make them. Just pat them dry before using.
- Making this for a cookie tray assortment? Add peanut butter Rolo cookies and gingerbread snowballs for variety!
Related recipes
I love Christmas recipes and all the traditions that go along with them! Here are plenty of Christmas cookie recipes plus lots of information on storing, shipping and more!
- Chocolate Cherry Cupcakes Recipe
- Christmas Cookies Recipes
- Sugar Cookies
- Peanut Butter Kisses
- Peppermint Kiss Cookie
- White Chocolate Covered Cherries
- Santa's Whiskers Cookies
📞 The last word
If you're putting together a candy assortment you'll want to check out these homemade candy recipes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Covered Cherry Cookies
Print Pin Recipe Save Recipe Rate RecipeIngredients
Cookies
- ½ cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour
- ¾ cup dark cocoa powder, you can use regular cocoa if you like
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 36 Maraschino cherries without stems, drained, and patted dry (reserve juice)
- 1 cup Confectioner's (powdered) sugar, for rolling cookie dough in
Ganache
- 1 cup bittersweet chocolate chips
- ½ cup Eagle Brand Sweetened Condensed Milk
- 1 ½ tablespoons Amaretto or cherry juice
Instructions
- Preheat the oven to 350F
- In a bowl, cream together butter and sugar until fluffy.
- Beat in the egg and vanilla.
- Combine the flour, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the butter mixture and mix well.
- Form the dough into 36 balls using about a heaping teaspoon of dough for each.
- Roll the dough in confectioner's sugar.
- Push a cherry into each one.
- Cover with the ganache.
- Bake for 9 to 10 minutes.
- Cool completely.
Ganache
- Pour the sweetened condensed milk into a small saucepan.
- Stir in the chocolate chips.
- Heat until the chocolate is melted.
- Blend well.
- Add the Amaretto or cherry juice.
- Spoon on top of each cherry, covering it completely, before baking.
Notes
- Make sure the butter and eggs are at room temperature - it's important to the way the cookies come out.
- If the dough seems too soft to roll into balls chill it for about 30 minutes.
- You can use any kind of cocoa you want. I really like the extra dark cocoa because it gives the cookies a deeper flavor.
- You can use any kind of chocolate chips - milk chocolate, semi-sweet, dark, etc.
- Don't use an off brand sweetened condensed milk. Some of them make the ganache come out grainy - I prefer Eagle Brand.
- These freeze well for up to 3 months.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published December 3, 2014. Last updated November 6, 2020 for better images and readability plus to clarify instructions.
Janie says
Made these today and SO glad I did! They are so decadent and rich. Thanks for the recipe Marye!
Cynthia | What A Girl Eats says
I love chocolate covered cherries, so I know I would love these!
Alisa Fleming says
Oh my goodness, these look too irresistible and are so creative! I love the way you used the cherry juice in the ganache, too.
Katie @ Recipe for Perfection says
Oh wow. That cookie with the bite taken out? Yum!
Marye Audet says
🙂 yeah, I usually hesitate to do those kinds of images but this one? Couldn't resist
Susan | LunaCafe says
Such an unusual cookie. Looks absolutely luscious. 🙂
Marye Audet says
Thank you!
Amy @ Accidental Happy Baker says
These sound like just my kind of Christmas cookie. I love the cherry chocolate combo, anytime of year, but especially at Christmas. It reminds me of my grandma, she always had a box of chocolate covered cherries on her table through December.
Marye Audet says
My mom did, too!
Kimberly @ The Daring Gourmet says
Oooh yum, those look good and such a great texture!
Marye Audet says
yes they do! I love it -- just be careful when they come out of the oven.. the insides are hot!
Laura @MotherWouldKnow says
I'm willing to trust you on baking the ganache - when you provide a chocolate + cherry combo, I'm along for the ride for sure.
Marye Audet says
🙂 they are so good. I don't know how it works but it does.
Ramona W says
Love chocolate with cherry and this bon bon looks like my kind of treat! I would have a hard time sharing. 🙂
Marye Audet says
Make extra... that's what I do.LOL!
Mandy @Mandy's Recipe Box says
These cookies look absolutely delicious! I love the cherries inside.
Marye Audet says
Thanks Mandy!
Nutmeg Nanny says
These are amazing looking cookies! I love that cherry inside...yum!
Marye Audet says
Thanks! Yep... it's so good.