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Oxmoor House Photo by: Oxmoor House

Chocolate-Covered Cherry Cookies

Place these cookies in candy cups, and give them in a gift box.

Oxmoor House MAY 2005

  • Yield: 3 1/2 dozen
  • Cook time: 10 Minutes
  • Prep time: 12 Minutes


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1 large egg
  • 1 (17.5-ounce) package chocolate chip cookie mix (we tested with Betty Crocker)
  • 1/2 cup unsweetened cocoa
  • 42 assorted chocolate-covered cherries (we tested with Russell Stover hand-dipped Cherry Cordials)
  • 1/2 cup powdered sugar
  • 4 to 5 teaspoons cherry liqueur or maraschino cherry juice


Beat butter and shortening in a large bowl at medium speed with an electric mixer until fluffy; add egg, beating until blended.

Combine cookie mix and cocoa; gradually add to butter mixture, beating well. Shape dough into 1" balls. Place balls 2" apart on ungreased baking sheets.

Bake at 375° for 8 to 10 minutes. Cool 2 minutes. Gently press 1 cherry candy in center of each cookie. Cool completely on baking sheets; transfer to wire racks.

Combine powdered sugar and liqueur in a small bowl, stirring until smooth. (Glaze should be thick, yet easy to drizzle.) Place glaze in a small zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Drizzle glaze over cookies. Let stand until set.

Note: Depending on the size candy box you buy, you may need two boxes for these cookies.


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Chocolate-Covered Cherry Cookies Recipe