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Chocolate-Maraschino Cherry Cookies

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Deborah Harroun
Created Mar 19, 2012
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Chocolate and cherries are a classic combination, and this pink-and-brown dessert is easy to prepare with Betty Crocker sugar cookie mix.

Chocolate-Maraschino Cherry Cookies

  • Prep Time 60 min
  • Total 60 min
  • Servings 36
  • Ingredients 12
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Ingredients

Cookies

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon cherry extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon maraschino cherry juice
  • 1/2 cup maraschino cherries, chopped
  • 1/4 cup miniature semisweet chocolate chips

Chocolate-Covered Cherries

  • 1/4 cup semisweet chocolate chips
  • 3/4 teaspoon shortening
  • 36 maraschino cherries with stems
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
  • Step 
    2
    Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • Step 
    3
    Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • Step 
    4
    In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.

Nutrition

Nutrition Facts are not available for this recipe

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