Chocolate Covered Cherry

From the Kitchen of Carolyn Draffen of Paris, TN


  • 1/2 Cup Butter

  • 1 Egg

  • 1 1/2 Cup All-Purpose Flour

  • 1/4 Tsp.  Salt

  • 1 Cup Sugar

  • 1 1/2 Tsp. Vanilla

  • 1/2 Cup Cocoa

  • 48 Maraschino Cherries, Blotted Dry

  • 1/4 Tsp. Baking Powder

  • 1/4 Tsp. Baking Soda


  • 1 Cup (6 Oz.) Semi Sweet Chocolate Chips

  • 1/2 Cup Sweetened Condensed Milk

  • 1 – 3 Tsp. Cherry Juices


In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla. Combine the dry ingredients together in another bowl and gradually add them to the creamed mixture to create a firm dough. Shape the dough into 48 balls about an inch wide and place them on ungreased cookie sheets. Push one cherry half way into each ball.  For the frosting, melt the chocolate chips with the milk in small sauce pan over low heat. Stir continuously to keep the chocolate from burning. Remove the pan from the heat and add the cherry juice. Stir till smooth. Spoon 1 tablespoon of frosting over each cherry. The frosting will spread during baking. Bake the cookies at 350ºF for 10-12 minutes and let cool on a wire rack. Yields 4 dozen.