Description
These Chocolate Cherry Blossom Cookies combine rich cocoa and semi-sweet chocolate chips with a burst of cherry flavor from maraschino cherries. Soft and slightly chewy with a hint of vanilla, these treats are perfect for any occasion and can be dressed up with a drizzle of white chocolate.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Add-ins
- 1 cup semi-sweet chocolate chips
- 12 maraschino cherries, drained and patted dry
- 1/4 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring a smooth batter.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until just combined to avoid overmixing and tough cookies.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the dough without breaking them.
- Form Cookie Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Cherries: Gently press one maraschino cherry into the center of each dough ball, embedding it slightly without squashing.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges look set but the centers remain soft, which will firm up upon cooling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Optional Drizzle: For an extra touch of sweetness and decoration, melt the white chocolate chips and drizzle over the cooled cookies using a spoon or piping bag.
- Serve: Enjoy these chocolate and cherry-filled cookies with a glass of milk or your favorite hot beverage for the perfect treat.
Notes
- Ensure the maraschino cherries are well-drained and patted dry to prevent excess moisture in the dough.
- Do not overbake; cookies should have soft centers for the best texture.
- The white chocolate drizzle is optional but recommended for an elegant presentation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
