Vegan sandwich filling made from tofu, miso, and tahini is delicious. If you’d prefer, sesame seeds can be used in place of the sunflower seeds. You won’t ever desire chicken or tuna salad again. Try TMT on a toasted, open-faced bagel with slices of ripe tomato, on seedy whole wheat bread with lettuce and sweet onion, or as a hors d’oeuvre on rye crackers with thinly sliced veggies.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 cup white sugar
- ½ cup butter
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 (10 ounce) jar maraschino cherries
- ½ cup sweetened condensed milk
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat well. Stir in flour, cocoa powder, salt, baking soda, and baking powder until smooth. Roll dough into walnut-size balls and place 2 inches apart on ungreased cookie sheets. Make an indentation with your thumb in the center of each cookie.
- Drain cherries and reserve juice. Place a cherry in the indentation of each cookie ball.
- Combine chocolate chips with condensed milk in a saucepan over low heat; stir until chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of chocolate cherry mixture over each cherry to cover.
- Bake in the preheated for 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
- Add more cherry juice to the melted chocolate mixture if needed to get a spreading consistency.
Reviews
I made these and they were a HIT! I used half and half because I had some on hand. I went light on the cherry juice. Read through the comments and used Parchment Paper and I didn’t have any issues with ‘sticking’.
The recipe was easy to follow, and the cookies turned out great. I actually got 23 cookies. I covered the cherries with the chocolate mixture and did not drizzle like some of the pictures showed. I wasn’t sure about baking after adding the cherry and chocolate, but they turned out as expected. Only down fall was that I had extra chocolate left over, and I had a hard time not sitting down with a spoon and eating the left over chocolate… 🙂
Worked beautifully! If you’re just doing a chocolate drizzle, you can reduce the amount of milk/chips.
My 11-year-old grandson doesn’t like the chunks of cherry, so I pureed and strained them (after having pitted an equivalent amount of fresh cherries), then mixed them into about half of the frosting part of the recipe, treating that part as if it were the cherry. These cookies were SO perfect when first made, but I was worried they’d become hard and crunchy after being refrigerated overnight. Happily, they were just as mouth-watering. Thank you for a unique treat!
We make this recipe every year for Christmas. Originally I always make as written, but eventually made a few changes. Sometimes we cut the cherries in half (if they are larger or we think we might not have enough). If we run out of cherries we just make some without. Everyone in my house (and some family who was here when I made them) agreed that the frosting was too sweet and eventually we decided to omit it completely. (And it does make WAY too much frosting!) We either just exclude the topping entirely or drizzle the cookies with melted chocolate. I’ve done both a dark chocolate and white chocolate drizzle and both were great. Without the frosting this is a 5 star recipe.
These are Fantastic!!!!!!! WOW
WONDERFUL! These cookies are loved by all! Instead of using maraschino cherries, I picked out cherries from a can of cherry pie filling and did not use the chocolate drizzle! I’ve made these several times at requests! Delicious!
This was absolutely delicious. I used four eggs instead of two and boiled the frosting base for only one minute and poured the frosting onto the cake before the chocolate chips completely melted. The next day is was moister. I will definitely make again and serve it on the second day. Delicious!!
YES. These are absolutely perfect. The only thing I would say would be to cut the chocolate drizzle in half. It made WAY too much. Other than that, I would make these every day if I could!
We rated this recipe a 4 star because it was really sweet. It was still good. We also used evaporated milk instead of condensed milk.
I had to add A LOT more cherry juice to the frosting, and quite a bit to the cookie batter for my own preference, and it ended up tasting just like a Queen Anne’s cordial! I only have 2 things that might make me not want to make them again unless I can figure out because they made the process of baking very frustrating; the frosting never fully set so it made a huge mess as well as causing issues regarding packaging them to give to others, and the batter itself was super sticky! Any suggestions from people that had these issues and were able to fix it somehow?
I made these and followed the recipe pretty close. Just chopped up the cherries and mixed them directly in the batter. I also drizzled the chocolate glaze right after baking. They were really good. They Taste like little cherry brownies.
these are delicious, have been making them 20+ yrs. They are kind of time-consuming. I wouldn’t try if you are a novice baker or try it and see how you do.
These were ok, they don’t have enough cherry flavor though. I don’t think I’ll make them again.
No changes, will definitely make it again.
I didn’t have any condensed milk so I used heavy cream instead and it turned out great!
I read Susan Logsdon’s one-star review and was a little skeptical, I thought that amidst the other very positive reviews hers was just an outlier and an unfortunate experience with an otherwise great recipe. However, after making the cookies, I have to say I agree with most of her review– they do taste like a pretty normal and nothing-new chocolate cookie with a cherry in the middle. And they are kind of brittle, they don’t come off the parchment paper very easily without breaking. I still give it 2 stars because I didn’t think the recipe was poorly written and the frosting wasn’t bad, although I did end up with a lot of left over frosting. Here’s what I would change to make the recipe better: -Half the frosting measurements -Add an extra egg to make it less brittle -Put the frosting in the cookie first, then put the cherry on top. The recipe says to do the other way around but it doesn’t look good that way, and it also spills over big time and sticks to the parchment paper and makes a ripped-off edge on the cookie because it sticks to the gooey frosting which is stuck to the parchment paper. -Use less frosting in general. -Add .5-1 tsp of almond extract to the frosting, the cherry juice doesn’t flavor it at all. -Don’t add baking powder to the cookie, it turns into a cookie that’s trying to be a cake. Still an okay cookie, but not my favorite.
These are great! I’ve been making them for over 20 years….from the recipe in the Better Homes & Gardens cookbook. This is exactly the same recipe. Not once single difference. Here are my adjustments: Don’t use chocolate chips. Use baker’s chocolate. Semisweet, 6 oz. also….amaretto is awesome in the chocolate sauce. I cook it on the stovetop and drizzle it on after the cookies have baked. I’m glad the recipe is easily accessible on allrecipes, but the person who put it up here is not the author credited by BH&G.
My cookies spread out not like the picture. Wonder what I did wrong? I did put the dough into the refrigerator to use later. Also added an extra egg like one other reviewer did. Not sure what happened. Tasted good.
We’ve made these for years using this recipe. They turn out GREAT every time! All of our extended family begs us to make these every year for our Christmas gathering. I add extra cherry juice to the icing and pour it generously on the cookies before baking (and a little after). Yum!
I liked putting some of the maraschino ino juice into the divet for the cherry prior to baking. Always a big everywhere I’ve made them.