Chocolate Cherry Cordial Cookies
Chocolate Cherry Cordial Cookies are a delicious, fun Valentine's Day treat that wraps homemade chocolate cookie dough around cordial cherries! Ready in under an hour using mostly pantry staple ingredients!
Chocolate Cherry Cordial Cookies are a delicious, fun Valentine’s Day treat that wraps homemade chocolate cookie dough around cordial cherries! Ready in under an hour using mostly pantry staple ingredients!
For another cherry-filled sweet treat, check out my 5-ingredient Cherry Cheesecake Cookies or these 35-minute Easy Cherry Hand Pies!
All About These Cherry Cordial Chocolate Cookies
These Chocolate Cherry Cordial Cookies are a chocolaty cherry cookie that fills Valentine’s Day with lots of flavor! Topped with a chocolate drizzle and festive sprinkles to dress them up for the occasion!
Though these are great for February 14th, the chocolate cookies with cherry cordial kisses would also be phenomenal around Christmas time too!
Ingredients For Chocolate Cherry Cordial Cookies
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Powdered Milk
- Espresso Powder
- Cornstarch
- Salt
- Baking Soda
- Vegetable Shortening
- Light Brown Sugar
- Granulated Sugar
- Large Egg
- Pure Vanilla Extract
- Whole Milk
- Cherry Cordials
- Chocolate Metling Wafers
- Sprinkles
Cookies With A Yummy Cherry Center!
These decadent cookies have the easiest cherry center! No need to mix up a homemade filling, instead you just need store-bought cordial cherries!
If you’ve never had a cordial cherry, they’re cherries surrounded by sticky, sweet liquid and dipped in chocolate. When paired with this homemade chocolate cookie, it tastes like you’re biting into a specialty cookie from your favorite bakery!
If you’re not a fan of cherries, these chocolate cookies can be made with other fillings. Simply swap the cordial cherries out for Brailey’s truffles or Lindt’s Raspberry Cheesecake Truffles (the kind purchased individually in the Lindt store, not the round ones in the bags)!
How to Make Chocolate Cherry Cordial Cookies
- Line large baking sheets with parchment paper and preheat the oven.
- Whisk all-purpose flour, unsweetened cocoa powder, espresso powder, cornstarch, salt, baking soda, and powdered milk together in a medium bowl.
- Partially melt the shortening in the microwave.
- Cream the butter and sugars together until smooth.
- Beat in the egg and vanilla extract.
- Mix half of the dry ingredients into the wet ingredients, beating until just incorporated. Then add in the remaining dry ingredients and the whole milk and mix until thoroughly combined.
- Portion the dough out and gently press your thumb into the middle of each dough ball to create a well. Place a cherry cordial in each well and then gently work the dough up around the sides of the cherry, pinching the dough to seal it.
- Transfer the cherry-filled cookies onto the prepared baking sheet and bake them in the preheated oven just until the edges are set.
- Cool the cookies on the pan before transferring them to a wire rack to finish cooling completely.
- Melt the chocolate wafers and then drizzle it over the top using a piping bag. Top the cookies with sprinkles.
Substitutions & Variations
- The powdered milk gives these cookies an added depth of flavor that makes them absolutely delicious! Even though the recipe only calls for 1 tablespoon, it greatly impacts these cookies! If you can’t find powdered milk, go ahead and use powdered coffee creamer instead.
- Though the espresso powder does intensify the chocolate flavor, it can be omitted if needed.
- Butter can be used in place of the shortening. Just be sure to follow the same measurement and steps. When softening my butter, I take it straight from my fridge and put it in the microwave for 45 seconds.
- I used Cella’s Chocolate Covered Cherries, but you could also make this recipe with Queen Ann Cordial Cherries. Both brands are typically found in Walmart or Target.
Storage Instructions For These Chocolate Cherry Cookies
Store these cookies for 3 to 4 days in an airtight container at room temperature. Any longer, and I find that these cherry cookies start to dry out.
More Cherry Desserts To Try:
- Cherry Cheesecake Cookies (Only 5 Ingredients) – Easy cookies ready in under 30 minutes!
- Easy Cherry Hand Pies Recipe – Made with simple store-bought ingredients!
- Cherry Cheesecake Dip (Only 5 Ingredients) – Topped with canned cherry pie filling!
- Cherry & Chocolate Ice Cream Float – A fun twist on the classic soda float!
Steps
Cookies
Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets.
In a medium bowl, whisk together the flour, cocoa powder, powdered milk, espresso powder, corn starch, salt, and baking soda. Set aside.
Partially melt the shortening in a microwave-safe bowl. I melt mine for 45 seconds, you want it to just be pooling a bit but still have a decent amount of stick left.
Add the butter and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream just until smooth.
Add in the egg and vanilla extract and beat until fully incorporated.
Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and the milk and mix until thoroughly combined.
Portion the dough into 10 even portions (about 2.3oz. each) and gently press your thumb into the middle of the ball to create a well. Place a cherry cordial in each well and gently use your hands to work the dough up and around the sides and top of the cordial and pinch and roll to seal.
Place the cookies on the baking sheet, trying to keep the cordial upright. Place cookie dough at least 2 inches apart on the prepared baking sheet (they don't spread a ton). Bake for 8 to 9 minutes until the edges are just set. The cookies will look slightly underdone; this is normal as they will continue to cook and firm up as they cool.
Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. These cookies are very soft right after baking and will firm up while they cool.
Once cooled, melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted. Transfer to a piping or ziploc bag and cut the corner off and drizzle over the tops of the cookies and then top with sprinkles if desired.
Notes
- Use gram measurements and a kitchen scale for best results.
- How To Store: These cookies are best stored in an airtight container at room temperature. They can then be enjoyed for up to 3 to 4 days. Any longer, and I find that the cookie starts to dry out a bit.
- Variations - These cookies will work with other candy fillings too. We love using Bailey's truffles (seasonal) and Lindt's Raspberry Cheesecake Truffles (the ones with flat bottoms only sold in stores).
- Espresso Powder - This can be omitted, but I highly recommend using it because it intensifies the chocolate flavor, and you really can't taste the espresso.
- Powdered Milk - A little goes a long way, and this ingredient, while not necessary for the cookie's structure, definitely gives the cookies an added depth of flavor.
- Butter - You can use butter instead of shortening in this recipe, simply follow the same measurement and steps. I microwave my butter for 45 seconds straight from the fridge for the right amount of pooling.
- Assembling The Cookies - Portion the dough out into 10 even amounts. Then use your thumb to make a well in each of them, placing a peppermint patty in each and topping it with a marshmallow - make sure it is on its side.
- Sealing The Dough - Gently work the cookie dough up around the sides to cover the filling and pinch it to seal. Then roll it between your balms to smooth it out!
- Checking For Doneness - These cookies get baked only until the edges are just set. This usually takes around 8 to 10 minutes. They will still look slightly underdone, but that's normal for these cookies!
- Sweeten Them Up - This treat does have a deep chocolate flavor. Therefore, if you prefer a sweeter cookie, you may want to consider rolling the dough in granulated sugar before baking.
- Dressing The Cookies Up - After the cookies have finished cooling, it's time to dress their tops up! Make sure to add the sprinkles as soon as you drizzle on the chocolate. That way, the sprinkles stick nicely to the cookies.
Nutrition
- Calories301
- Carbs44g
- Protein4g
- Fat14g
- Saturated fat4g
- Fiber2g
- Sugar26g
- Sodium218mg
Estimates per serving, when a serving size is listed.
