Chocolate Cookies With Maraschino Cherries

Easy and sweet cookies that are perfect for sharing with your family and friends! Cherry and chocolate combination will make anyone crave more. This is especially good for upcoming holidays like Christmas.

They are made for chocolate lovers, who don't have time to make a chocolate cake. Cookies are easy to make and they bake only 10 minutes.

These cookies will make you life sweeter and any day brighter.

Highly recommend them to store in the fridge and have one on a bad day! Well, they make a good day even better!

Crispy outside and chewy inside. Perfect treat to have with tea, coffee or milk!

Tempting Chocolate Cherry Cookies were first published on our blog.

1,5 cup flour

1/4 cup white sugar + 1/4 cup brown sugar

2/3 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp vanilla powder or extract

1/2 cup butter

2 medium eggs

1 tbsp maraschino cherry liquid, mixed with powdered sugar to syrupy consistency

1/4 cup melted chocolate

1/2 cup milk

1 cup maraschino cherries

extra crushed almonds for serving

You will need hand mixer, scoop, spatula and baking tray with parchment paper

In one bowl mix all dry ingredients with a spoon: flour, cocoa, all sugar, baking soda, baking powder, vanilla powder and salt.

No need to sieve them, just combine well.

In another bowl, beat butter with a hand mixer, scraping the sides until pale.

Add eggs and mix until combined.

Gradually add few tablespoons of dry ingredients. Mix until just combined.

Switch to the spatula.

Add half of dry ingredients and mix with a spatula. Add milk, so it will be easier to mix together.

Add remaining dry ingredients and mix until combined.

Add maraschino syrup and melted chocolate. Combine until smooth.

Cover the bowl with plastic wrap and leave in the fridge for at least 30 minutes or 1 hour.

This part is essential, so don't skip it! Chilling the cookies will make them more flavorful and they will spread less, while baking.

Scoop the balls to the baking tray, layered with parchment paper.

You can roll the balls in your palms. Dust the hands with extra cocoa powder, so it will be less messy!

Press the centre of each cookie with your thumb.

Put cherry on top of each chocolate cookie.

Bake 10-15 minutes in the oven, preheated to 356 F / 180 C.

The more you bake, the crispier cookies will be. But the cherries will become more dry, too.

Let them cool on the wire rack. Sprinkle with crushed almonds.

Enjoy!

They will keep in the fridge up to 6 days or 1 day at room temperature.