Triple Chocolate Cherry Cookies Recipes

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TRIPLE CHOCOLATE-CHERRY COOKIES

No need to drop everything to make a batch of cookies. You can mix and bake four dozen of these in 1 hour!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 13



Triple Chocolate-Cherry Cookies image

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.
  • On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.
  • Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 11 g, TransFat 0 g

1 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 oz bittersweet baking chocolate, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 1/3 cups white vanilla baking chips (from 12-oz package)
3/4 cup maraschino cherries without stems, coarsely chopped, well-drained
1 teaspoon oil
24 maraschino cherries, drained, each cut in half

TRIPLE CHOCOLATE COOKIES

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14



Triple Chocolate Cookies image

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
  • Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

TRIPLE CHOCOLATE-CHERRY COOKIES

This is from a Pillsbury holiday baking book. I haven't made these yet. It says to store them tightly covered to keep them fresh.

Provided by Zaney1

Categories     Drop Cookies

Time 1h9m

Yield 4 dozen

Number Of Ingredients 13



Triple Chocolate-Cherry Cookies image

Steps:

  • Heat oven to 350°F.
  • Lightly grease cookie sheets.
  • In large bowl, beat butter, sugar and brown sugar until light and fluffy.
  • Beat in melted bittersweet chocolate and eggs.
  • On low speed, beat in flour, cocoa, and baking soda until mixed.
  • Fold in 1 cup of the vanilla chips and 3/4 cup chopped cherries.
  • Drop by tsp about 2 inches apart on lightly greased cookie sheets.
  • Bake 9-11 minutes or until set.
  • DO NOT OVERBAKE.
  • Cool 2 minutes on pan.
  • Remove to wire racks and cool completely, about 15 minutes.
  • Meanwhile, in a small microwavable bowl, put remaining vanilla chips and oil.
  • Microwave on high 30 seconds (depending on your microwave) .
  • Stir.
  • If necessary, microwave in 10 second intervals, stirring between each, until chips are melted and smooth.
  • Spoon drop of melted vanilla chip mixture in center of each cookie and top with a cherry half.
  • Drizzle remaining vanilla chip mixture over cookies.

Nutrition Facts : Calories 1328.5, Fat 69.3, SaturatedFat 41.6, Cholesterol 235.7, Sodium 742.1, Carbohydrate 167.3, Fiber 4.6, Sugar 109.7, Protein 15.3

1 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar, packed
2 ounces bittersweet baking chocolate, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 1/3 cups white vanilla baking chips
3/4 cup maraschino cherry, without stems, coarsely chopped and well drained
1 teaspoon oil
24 maraschino cherries, drained and cut in half

DOUBLE CHOCOLATE CHERRY COOKIES

Provided by Food Network

Categories     dessert

Time 35m

Yield about 3 dozen cookies

Number Of Ingredients 12



Double Chocolate Cherry Cookies image

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

1 1/2 cups all-purpose flour
3/4 cup good quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as burgundy
10 ounces dark chocolate, broken into chunks
1 cup dried tart cherries

CHOCOLATE-CHERRY SANDWICH COOKIES

I make these often at Christmastime, but they're a winner for summer parties, too. Chilling the cookies before you dip them into chocolate is important because it firms up the filling. -Amy Sauerwalt, Columbia, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 7



Chocolate-Cherry Sandwich Cookies image

Steps:

  • In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup finely chopped maraschino cherries, drained
1/4 teaspoon almond extract
1 package (12 ounces) vanilla wafers
18 ounces milk chocolate candy coating, melted
Red and white sprinkles or colored sugar

LOTS OF CHOCOLATE CHERRY COOKIES

These wonderful chocolate cookies with tart dried cherries are sure to be a favorite!

Provided by Jennifer Baker

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 12



Lots of Chocolate Cherry Cookies image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Line two large baking sheets with parchment paper.
  • Combine flour, cocoa powder, baking powder, and salt in a bowl.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
  • Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
  • Change the speed to low and pour in the flour mixture. Beat until just combined.
  • Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
  • Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
  • Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
  • Let cool on baking sheets for two minutes.
  • Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 19.4 g, Cholesterol 18.3 mg, Fat 5.4 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 51.3 mg, Sugar 13.3 g

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
1 egg
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
¼ cup miniature semisweet chocolate chips
¼ cup white chocolate chips
1 cup dried cherries

TRIPLE CHOCOLATE CHERRY COOKIES

These are fantastic cookies that stay soft for days and days. Perhaps they are more adult friendly though. I can't remember what magazine my friend and I tried them from, but I won't ever forget the taste! If you can't find dried cherries, feel free to try a different dried fruit... perhaps cranberries. When using cherries, I cut them up into more palatable sizes, like the size of chocolate chips.

Provided by gypsysister

Categories     Drop Cookies

Time 30m

Yield 12-24 cookies

Number Of Ingredients 12



Triple Chocolate Cherry Cookies image

Steps:

  • Mix flour, cocoa powder, baking powder, and salt in a medium bowl.
  • In a separate large bowl, blend butter, sugar, egg, coffee, and vanilla.
  • Blend the dry mixture gradually in to the butter mixture.
  • Mix in the chocolates and cherries.
  • Drop on cookie sheets and bake at 350°F for 10-12 minutes.

Nutrition Facts : Calories 277.9, Fat 14.3, SaturatedFat 8.7, Cholesterol 39.3, Sodium 149.2, Carbohydrate 37.3, Fiber 1.4, Sugar 27.5, Protein 3

1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon coffee
1 teaspoon vanilla
4 ounces semi-sweet chocolate chips
4 ounces white chocolate chips
1/2 cup dried cherries, quartered

CHOCOLATE COVERED CHERRY COOKIES I

Sweet, festive, and unusual

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 36

Number Of Ingredients 5



Chocolate Covered Cherry Cookies I image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Combine flour and sugar. Cut butter into flour as for pie crust.
  • Press mixture into an 8 x 8 inch pan. Bake for 20 minutes.
  • While warm, cut into 36 squares. Place squares in pan lined with wax paper. Let cool.
  • Place a cherry half on center of each, cut side down. Melt chocolate over low heat. Cover cherry with a spoonful of melted chocolate. Chill for a few minutes in refrigerator until chocolate is firm.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 8.6 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 19.3 mg, Sugar 4.5 g

1 cup sifted all-purpose flour
⅓ cup packed brown sugar
½ cup butter
18 maraschino cherries, halved
1 cup semisweet chocolate chips

CHOCOLATE CHERRY COOKIES

A juicy maraschino cherry peeks out from under a creamy frosting in this chocolate cookie. I've been making them for years and they've never failed to satisfy.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 15



Chocolate Cherry Cookies image

Steps:

  • In a large bowl, cream butter and sugar. Beat in the egg, cherry juice and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture., Roll into 1-in. balls. Place 2-in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Place a cherry half in each indentation., In a small saucepan over low heat, melt chocolate chips with milk, stirring constantly. Remove from the heat; stir in cherry juice until blended. Spoon about 1 teaspoon over each cherry (frosting will spread over cookies during baking). Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

1/2 cup butter, softened
1 cup sugar
1 large egg
2 teaspoons maraschino cherry juice
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
24 maraschino cherries, drained and halved
FROSTING:
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1 teaspoon maraschino cherry juice

TRIPLE-CHOCOLATE CHERRY BARS

Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h48m

Yield 48

Number Of Ingredients 5



Triple-Chocolate Cherry Bars image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
  • In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
  • Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 12 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 can (21 oz) cherry pie filling
2 eggs, beaten
1/2 bag (12-oz size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker™ Whipped chocolate frosting

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