Wednesday, December 7, 2011

Day 7: Buried Cherry Cookies

I don't remember where my mom & I got this recipe... we started baking these about 8 years ago. And haven't stopped since!

The name says it all - there is a 'buried cherry' in each cookie. The cookie itself is chewy and chocolatey, and inside there's a surprise cherry! It's all topped with a unique type of frosting; it is poured over the cookie before it's baked.

It's like a cookie version of a chocolate-covered cherry! (Without all that nasty sweet white goo inside...)

Here's a step-by-step break-down:

Roll the dough into 1-inch balls.

Make an indentation in each ball.

Place a cherry in each indentation.

Make the frosting. (And don't forget to lick the spoon. And scrape the sides of the pan.)

Top with the frosting.


And then wonder what to do with the leftover 1/2 can of sweetened condensed milk. (What kind of recipe only calls for 1/2 cup?) I guess I could be like my friend Jen, as she told me she enjoyed sweetened condensed milk by the spoonful as a child. Ehhh... I'd rather not.

Any ideas?

Buried Cherry Cookies

  • 10-oz. jar maraschino cherries, juice reserved
  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the topping
  • 1 cup semisweet chocolate chips
  • ½ cup sweetened condensed milk
  • 4 teaspoons reserved cherry juice


Preheat oven to 350*F. Line baking sheets with parchment or spray with cooking spray.

In small bowl, combine flour, cocoa powder, baking powder, and baking soda. In medium bowl, beat butter with sugar until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually add flour mixture, beating until combined.

Roll dough into 1-inch balls and place on prepared baking sheet. Make a small indentation in each dough ball with a spoon or your thumb. Place a drained maraschino cherry in each indentation.

For topping, heat chocolate chips and sweetened condensed milk in small saucepan over medium-low heat until smooth. Stir in 4 teaspoons reserved cherry juice until smooth. Spoon about a teaspoonful over each cookie so that the entire cherry is covered.

Bake cookies in 350*F about 10-12 minutes until edges are set. Let cool 1-2 minutes; transfer to a wire rack.

Source: Family favorite


Running Girl said...

Sweet, sweet mercy. I need you to come to my house & make cookies with me. Those look amazing!

Another batch of those cookies, as a way to use up the extra 1/2 can? ;-)

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