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Cherry Chocolate Cookies Recipe

Things You'll Need

  • 2/3 cup butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 18 maraschino cherries, well-drained and halved
  • CHOCOLATE GLAZE (recipe follows)

How to Make

  • 1. Heat oven to 350°F.
  • 2. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture (dough will be stiff). Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Press cherry half into center of each ball.
  • 3. Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE GLAZE. Frost each cookie, leaving top of cherry showing. Makes about 30 cookies.
  • PECAN CHOCOLATE COOKIES: Prepare cookies as directed omitting cherries. Bake and glaze as directed. Top each cookie with pecan half.
  • CHOCOLATE GLAZE: Combine 2 tablespoons sugar and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat; immediately add 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, stirring until melted. Cool until glaze is of spreading consistency. About 1/2 cup glaze.