Chocolate Covered Cherry Cookies
Tender cherry-studded butter cookies dipped in a glossy chocolate coating, combining bright fruit flavor with rich chocolate notes.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 10 ounces maraschino cherries drained and chopped
- 8 ounces semi-sweet chocolate
Instructions
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Beat the softened butter and powdered sugar until light and fluffy, about 2–3 minutes.1 cup unsalted butter, 0.75 cup powdered sugar
- Stir in the vanilla extract until fragrant.1 teaspoon vanilla extract
- Gradually mix in the flour and salt until the dough holds together.2 cups all-purpose flour, 0.5 teaspoon salt
- Fold in the drained, chopped cherries.10 ounces maraschino cherries
- Scoop dough with a 1-inch cookie scoop onto sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals until smooth.8 ounces semi-sweet chocolate
- Dip each cooled cookie into the melted chocolate and return to parchment. Let set at room temperature for 15–20 minutes.8 ounces semi-sweet chocolate
Notes
I discovered that patting the cherries dry prevents the dough from turning pink.
If your kitchen is warm, chilling the dough for 10 minutes helps the cookies keep their shape.
Store in an airtight container below 70°F to maintain the chocolate’s glossy finish.