Chocolate covered cherries are my favorite Christmas candy. Each year my Mom puts a box in my stocking and I immediately tear open the package to pop one in my mouth. This has been a Christmas morning tradition for as long as I can remember. So of course when I was brainstorming Christmas cookie ideas Chocolate Covered Cherry Cookies were at the top of my list.
As a base I decided to use the drop brownie recipe that I used for my Andes Mint Cookies. That takes care of the chocolate. Add a luscious sugar glaze and candied cherries for an amazing Chocolate Covered Cherry Cookie that is sure to stand out on your holiday cookie platter. Tell the kiddos that they are Rudolph The Red Nose Reindeer Cookies for extra excitement.
Ingredients:
1 cup All-Purpose Flour
1/2 cup Butter (if cold – cut into cubes)
1 can (14 oz) Sweetened Condensed Milk
1 bag (10 oz) Nestle Dark Chocolate Morsels
!/2 cup Chopped Red Candied Cherries*2 Tb Milk
1/2 cup Powdered Sugar
36-40 Whole Red Candied Cherries**Red Candied Cherries can be found with fruitcake ingredients in the holiday section of the grocery store.Heat oven to 350 degrees F.
In a saucepan, heat chocolate morsels, sweetened condensed milk and butter over low heat. Stir continuously until ingredients are melted and smooth. Add the flour a half cup at a time and stir until incorporated.
1/2 cup Butter (if cold – cut into cubes)
1 can (14 oz) Sweetened Condensed Milk
1 bag (10 oz) Nestle Dark Chocolate Morsels
!/2 cup Chopped Red Candied Cherries*2 Tb Milk
1/2 cup Powdered Sugar
36-40 Whole Red Candied Cherries**Red Candied Cherries can be found with fruitcake ingredients in the holiday section of the grocery store.Heat oven to 350 degrees F.
In a saucepan, heat chocolate morsels, sweetened condensed milk and butter over low heat. Stir continuously until ingredients are melted and smooth. Add the flour a half cup at a time and stir until incorporated.
Remove batter from heat and add the chopped red candied cherries. Drop by the tablespoonful on a greased cookie sheet. You should have about 36-40 cookies. Bake cookies for nine to ten minutes.
While the cookies are baking, mix the powdered sugar and milk until free of lumps. Allow cookies to cool for one or two minutes. Using a small spoon or your thumb, push an indentation into the top of each cookie. Drizzle the powdered sugar mixture over the top filling with a pool of sugar glaze. Add a red candied cherry and step back to admire your beautiful and festive cookies.
Here’s wishing you Happy Holidays with a cherry on top!
Feel free to leave a question/comment or email me directly at wonkywonderful@gmail.com
G’day Nicole…your cookies look YUM, true!
Your photo made me want to say, “I want one right now!” too!
Cheers! Joanne
Viewed as part of Helene’s Christmas Cookie Collection 2013
Thanks Joanne 😀