There’s something about a cookie with a secret inside that feels like a tiny, delicious gift. That’s exactly why I fell in love with these Chocolate Covered Cherry Cookies the moment I pulled my first batch from the oven. That first bite—a soft, fudgy chocolate cookie giving way to a juicy maraschino cherry—is pure, happy nostalgia. For my family, they’ve become a cherished part of our holiday baking, a standout among Christmas sweets that always brings smiles.
If you’re searching for unique Christmas cookies that feel both festive and fun, you’ve found them. This maraschino cherry recipe is my go-to when I need a showstopper for a cookie swap or a special plate for neighbors. It’s a wonderful addition to your collection of Christmas cookies recipes, perfect for anyone looking for inspired Christmas baking ideas. They truly are the ultimate holiday treat.
So, as you’re brainstorming Christmas dessert ideas this season, I hope you’ll give these a try. They turn a simple afternoon of holiday baking into something a little magical, creating sweet memories one cherry-filled bite at a time.
Looking for Chocolate Covered Cherry Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Chocolate Covered Cherry Cookies
- Delightful surprise: Biting into a soft cookie reveals a whole juicy cherry inside.
- Dreamy texture: Brownie-like base, juicy cherry pop, and smooth chocolate shell.
- Deceptively easy: Simple dough and fun assembly—great for baking with kids.
- Ultimate crowd-pleaser: Classic chocolate-cherry combo disappears fast at any gathering.
Ingredients & Tools
- 1 and ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 and ½ teaspoons vanilla extract
- 1 jar (10 oz) maraschino cherries with stems (about 48 cherries)
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk
Tools: Mixing bowls, electric hand mixer or stand mixer, baking sheets, parchment paper or silicone baking mats, wire cooling rack, small saucepan.
Notes: Using good quality cocoa powder makes a difference. Don’t skip the brown sugar—it adds flavor and keeps cookies soft.
Nutrition (per serving)
| Calories: | 120 kcal |
| Protein: | 1.5 g |
| Fat: | 5 g |
| Carbs: | 19 g |
| Fiber: | 1 g |
Serves: 24 | Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pat those cherries dry. This is, without a doubt, the most important step. If your cherries are too wet, they’ll make the cookie dough soggy and it won’t bake properly. Take the time to drain them well and then gently pat each one dry with a paper towel.
- Why softened butter? Your butter needs to be properly softened—not melted—to cream correctly with the sugars. This process traps air, which helps the cookies rise and gives them a lighter texture. If your butter is too cold, your dough will be stiff; if it’s melted, the cookies will spread too much.
- Don’t overmix the dough. Once you add the dry ingredients, mix just until the flour disappears. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the soft, tender ones we’re aiming for.
- Check your cocoa powder. Make sure you’re using unsweetened cocoa powder, not a sweetened hot chocolate mix. They are very different products, and using the wrong one will throw off the entire sweetness and texture of the cookie.
How to Make Chocolate Covered Cherry Cookies
Step 1: Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone mats. This little bit of prep makes cleanup an absolute breeze and prevents the cookies from sticking. Now, in a medium bowl, whisk together the flour, cocoa powder, and salt. You’ll want to whisk it for a good 30 seconds to really combine everything and break up any lumps in the cocoa—this ensures every cookie has an even chocolate flavor.
Step 2: In a separate, larger bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat it on medium speed for about 2-3 minutes, until the mixture becomes light, pale, and fluffy. You’ll notice the texture change significantly. Now, beat in the egg and vanilla extract until everything is just combined and smooth. Scrape down the sides of the bowl with a spatula to make sure nothing is hiding down there.
Step 3: It’s time to bring the dough together. With your mixer on low speed, gradually add the dry flour and cocoa mixture to the wet ingredients. Mix only until the flour streaks disappear and a soft, dark dough forms. Remember, don’t overmix! The dough will be quite thick and a little sticky, which is exactly what you want. If it feels too soft to handle, you can pop it in the fridge for 15-20 minutes to firm up slightly.
Step 4: While the dough is resting (if you chilled it) or right away, prepare your cherries. Drain the entire jar of maraschino cherries, reserving about 2 teaspoons of the cherry juice for the glaze later. Then, take a few paper towels and gently pat each cherry dry. This step is crucial for the texture of the final cookie, so be thorough but gentle—you don’t want to squish them!
Step 5: Now for the fun part: assembly. Scoop up about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place one well-dried cherry in the center and carefully wrap the dough up and around it, completely enclosing the cherry. Pinch the seams to seal and then gently roll it into a smooth ball. Place the dough balls about 2 inches apart on your prepared baking sheets—they will spread just a little.
Step 6: Bake the cookies for 10-12 minutes. You’ll know they’re done when the tops look set and they have a slightly crackled appearance. They might still look a little soft in the center, and that’s perfect—they will continue to firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This initial rest on the hot pan helps them set without becoming too crumbly.
Step 7: While the cookies are cooling, make the luxurious chocolate glaze. In a small saucepan over low heat, combine the semi-sweet chocolate chips and the sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy. Remove it from the heat and stir in the reserved 2 teaspoons of maraschino cherry juice. This little addition adds a subtle cherry flavor to the glaze that ties everything together beautifully.
Step 8: The final touch! Once the cookies are completely cool, spoon about a teaspoon of the warm chocolate glaze over the top of each cookie, spreading it gently to cover the top. You can leave the cherry stem peeking out for a cute presentation, or you can tuck it in. The glaze will set up and become firm as it sits, creating that classic “chocolate covered” finish.
Storage & Freshness Guide
- Fridge: Not recommended—refrigeration can dry out the cookies.
- Freezer: Freeze unglazed cookies for up to 3 months; thaw and glaze before serving.
- Reviving: If cookies stiffen, briefly microwave (5-10 sec) or enjoy at room temperature.
Serving Suggestions
Complementary Dishes
- A simple vanilla ice cream — The cold, creamy vanilla is a perfect backdrop that makes the chocolate and cherry flavors in the cookie pop even more. It turns the cookie into a decadent, deconstructed dessert.
- A cheese plate with brie and almonds — The rich, creamy cheese and the nutty crunch provide a sophisticated counterpoint to the sweet, fruity cookies, making for a lovely end to a dinner party.
Drinks
- A glass of cold milk — It’s a classic for a reason. The cold milk cuts through the richness of the chocolate and provides the ultimate comforting, nostalgic pairing.
- A cup of black coffee or espresso — The bitterness of a good, strong coffee balances the sweetness of the cookie beautifully, creating a truly adult treat that feels indulgent and refined.
Something Sweet
- A small dish of lemon sorbet — The bright, zingy flavor of the lemon provides a fantastic palate cleanser and a refreshing contrast that keeps your taste buds excited after the deep chocolate notes.
Top Mistakes to Avoid
- Mistake: Using wet cherries. I’ve messed this up before, and it leads to a soggy bottom and a cookie that doesn’t hold its shape. The excess moisture steams inside the dough and can make it gummy instead of soft and cakey.
- Mistake: Overbaking the cookies. These cookies continue to cook from residual heat as they cool on the pan. If you wait for them to look completely firm in the oven, they’ll be dry and crumbly by the time they cool. A soft, set top is your cue to take them out.
- Mistake: Adding the glaze to warm cookies. If the cookies are even slightly warm, the glaze will melt, slide right off, and create a messy puddle. Patience is key here—let them cool completely on a wire rack so the glaze sets up perfectly.
- Mistake: Not creaming the butter and sugar long enough. This step is about incorporating air. If you rush it, your cookies will be denser and flatter. Take the full 2-3 minutes to get that light and fluffy consistency.
Expert Tips
- Tip: For a more intense cherry flavor, you can add a drop or two of almond extract along with the vanilla. Almond and cherry are a match made in heaven, and it will amplify the fruity notes in a really beautiful way.
- Tip: If your dough is too sticky to handle comfortably, don’t add more flour. Just pop the whole bowl into the refrigerator for 15-20 minutes. Chilling the dough makes it much easier to roll and wrap around the cherries without sticking to your hands.
- Tip: Use a small cookie scoop (about 1 tablespoon size) to portion your dough. This isn’t just for neatness—it ensures all your cookies are the same size, which means they’ll bake evenly and you won’t have some underdone and some overdone.
- Tip: If your chocolate glaze seems too thick, you can thin it out with a tiny bit more of the reserved cherry juice or even a teaspoon of milk. If it’s too thin, let it sit for a few minutes off the heat to thicken up slightly before glazing.
FAQs
Can I use frozen or fresh cherries instead of maraschino?
I wouldn’t recommend it for this specific recipe. Maraschino cherries are preserved and have a unique sweet-tart flavor and a firm texture that holds up during baking. Fresh or frozen cherries contain a lot more water, which will leak out and make the cookie dough soggy, and their flavor is much more subtle. The maraschino cherry is really a key component here for both texture and that classic taste.
How should I store these cookies?
Store them in a single layer in an airtight container at room temperature. You can place a piece of parchment paper between layers if you need to stack them. They’ll keep beautifully for 3-4 days. The glaze might soften a tiny bit over time, but they’ll still be delicious. I don’t recommend refrigerating them, as it can cause the cookies to dry out.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and keep it in the refrigerator for up to 2 days. Let it sit at room temperature for about 15-20 minutes before you try to roll it, as it will be quite firm straight from the fridge. This can actually help the flavors meld even more.
My chocolate glaze is grainy. What happened?
This usually happens if the heat was too high when you were melting the chocolate with the condensed milk. Chocolate is delicate and can “seize” or become grainy if it gets too hot. Always use low heat and stir constantly. If it happens, you can sometimes save it by stirring in a teaspoon of very hot water until it becomes smooth again.
Can I freeze these cookies?
You can, but with a caveat. It’s best to freeze them *before* adding the glaze. Place the unglazed, baked and cooled cookies in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and then make a fresh batch of glaze to top them before serving. Freezing them with the glaze already on can cause it to become cloudy and sometimes weep moisture.
Chocolate Covered Cherry Cookies: A Festive Holiday Treat
Chocolate Covered Cherry Cookies are an easy cherry cookie recipe that's perfect for holiday baking. These soft, fudgy treats with a juicy cherry center are a magical addition to your Christmas dessert tray.
Ingredients
For the cookie dough:
-
1 and ½ cups all-purpose flour
-
½ cup unsweetened cocoa powder
-
¼ teaspoon salt
-
½ cup unsalted butter (softened)
-
¾ cup granulated sugar
-
¼ cup packed light brown sugar
-
1 large egg
-
1 and ½ teaspoons vanilla extract
For the filling and glaze:
-
1 jar maraschino cherries with stems (10 oz, about 48 cherries)
-
1 cup semi-sweet chocolate chips
-
½ cup sweetened condensed milk
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