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Chocolate Covered Cherry Cookies II
December 16, 2006

What a decadent delight! I loved these cookies and I will certainly make them again. The cookies were delicious and attractive. I took them to a bake sale and many people asked for the recipe. I followed the advice of other reviewers and made a few changes: 1) doubled the batter but not the chocolate sauce, 2) used a half cup of white sugar and a half cup of brown sugar, 3) placed the cherry in the center of the cookie immediately after I took them out of the oven, and 4) drizzled the chocolate on after the cookie cooled. I also cut the cherries in half before inserting them into the center just to stretch the jar of cherries. (I'm glad I did or I would have run out of cherries.)The only problem I encountered was that my cookie dough was too soft and sticky to roll because the overzealous cherry lover in me added a little too much cherry juice to the batter. I remedied that by just dropping the batter onto the cookie sheet like a drop cookie, then using a spoon to "swirl" them into a round shape.

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