Chocolate Cherry Bombs

There is something just magical about the combination of cherries and chocolate. It’s like a match made in heaven. Chocolate and cherries are one of my favorite combinations. I paired them up again, only this time instead of using fresh cherries, like I normally do, I used maraschino cherries instead.

These cookies were full of cherries and cherry flavorings as well as chocolate. Each cookie was stuffed with a maraschino cherry that was stuffed with a chocolate chip. So each bite was a cherry chocolate explosion. YUM!

Chocolate Cherry Bombs

24 maraschino cherries, patted dry

1 cup chocolate chips

1/2 cup or 1 stick softened butter

1 egg

3/4 cup firmly packed brown sugar

1 TBSP maraschino cherry juice

1 tsp cherry extract

1 tsp vanilla

1 1/2 cups flour

1/8 tsp salt

1/2 cup heavy whipping cream

Combine all the dry ingredients together and set aside.

Beat the butter and brown sugar together until creamy, then add the egg, cherry juice, vanilla and cherry extract and continue to mix until all blended together. Add the flour 1/2 at a time and mix until everything is well incorporated together.

Place in the refrigerator for about 1 hour.

Carefully stuff 1 chocolate chip into the center of each maraschino cherry.

Preheat the oven to 350*F or 190*C. Line your baking sheets with parchment paper.

When the dough is ready, take 1 TBSP of dough and roll it into a ball in your hands. Repeat with the remaining dough. With your thumb, press into the center of each cookie and make a well. Place a cherry in the center of each well, then carefully wrap the dough completely around the cherry.

Bake for about 15-80 minutes or until the edges are lightly browned.

Allow the cookies to cool completely before adding the chocolate ganache topping. For the chocolate ganache topping, melt the remaining chocolate chips together with the cream, over a medium heat, stirring constantly until the chocolate is completely melted and is smooth.

Then either dip the top of the cookies into the melted chocolate or spread it on with a knife. I found it was easier to spread it on with a knife.

Once all the cookies were topped with chocolate, I placed them in the refrigerator for a bit to set. This is optional, but I wanted to stack them, so I needed them a bit more firm.

I used dark, bittersweet chocolate, but milk chocolate is fine too. It is really just a personal preference and whatever you prefer.

It’s a good thing I tried one before I served them today. They were ALL gone! I heard a lot of compliments on them too. I guess they were a big hit. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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