Chocolate Cherry Drops were my favorite cookies from childhood. My mom didn’t make them often, but when she did, they rarely lived to see the light of the following morning. As one of the things my mom made that was actually really good, this was quite a rarity.
Imagine my delight as an adult when I discovered they are pretty easy to make and doubling the recipe isn’t that hard either. Check out the recipe below to enjoy them for yourself. But be warned: they are entirely too delicious.
Note: the cookies I made where probably four times larger than they should have been. They really are meant to be teaspoon sized cookies. This batch still turned out just fine, but you have to bake them for much longer for them to cook all the way through.
Chocolate Cherry Drops
Ingredients
- 1/2 cups plus 2 tablespoons butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 and 1/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped, well-drained maraschino cherries (about 2 10oz jars)
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350ºF
- Cream butter and sugar in a large bowl
- Add eggs and vanilla: blend well
- In a separate bowl, combine flour, cocoa, baking soda, and salt
- Blend flour mixture into creamed mixture
- Stir in maraschino cherries (and chopped walnuts, if desired)
- Drop rounded teaspoonfuls on an ungreased cookie sheet
- Bake for 10-12 minutes or until set
- Watch the cookies carefully as oven times vary (cookies are fully cooked when no longer shiny)
