I normally wouldn’t give these cookies a chance because 1) there wasn’t a picture with the recipe and 2) cherries aren’t really something that get me salivating. The only reason I tried these cookies was because my mother-in-law Sheri loves anything with cherries and chocolate and I thought I should try them for her sake. I was pleasantly surprised how much I liked them. So here’s to trying something new…


Double Chocolate Cherry Cookies

5 from 1 vote
I'm not always a big fan of cherries, but when they are tucked inside this double chocolate cookie they are delicious.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 36 cookies


  • 1 1/4 cups 2 1/2 sticks butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 6 ounce jars maraschino cherries, well drained
  • 1 6 ounce package semi-sweet chocolate chips
  • 1 14 ounce can Eagle Brand sweetened condensed milk (not evaporated milk)


  • Preheat oven to 350 degrees. In a large mixing bowl, bear butter and sugar until fluffy. Add eggs and vanilla; mix well.
  • In a large bowl, combine dry ingredients; stir into butter mixture (dough will be stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press cherry into center of each cookie. Bake 8 to 10 minutes. Cool. *To make these cookies fabulous make sure to not make them too big so the cherry/chocolate ration is good and do not overbake! Start with 8 minutes. Remove from pan right after they come out of the oven.
  • In heavy saucepan over medium heat, melt chips with condensed milk. Cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.


Source: by Eagle Brand's Classic Recipes cookbook
Cuisine: American
Course: Dessert