Chocolate Cherry Cookie Balls Recipes

CHOCOLATE-COVERED CHERRY COOKIE BALLS

Steps:

• Cut each of 2 cherries into 6 pieces; reserve for later use. Cut remaining cherries in half.
• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Use your finger to press indentation into center of each cookie ball.
• Insert a cherry half into each indentation; reroll ball to completely enclose cherry with cream cheese mixture. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with reserved cherry pieces and sprinkles. Refrigerate 15 minutes or until chocolate is firm.

CHOCOLATE CHERRY COOKIES

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.

CHOCOLATE-CHERRY COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
• Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.

CHERRY-CHOCOLATE COOKIE CUPS

Steps:

• Heat oven to 350°F. Lightly spray 48 mini muffin cups with cooking spray. In medium bowl, stir cookie mix and cocoa until well mixed. Stir in butter, water and egg until soft dough forms.
• Shape dough into 48 (1-inch) balls. (If dough is sticky, use moistened fingers.) Press 1 ball into bottom and up side of each muffin cup.
• Bake 8 to 9 minutes or until edges are set. Gently press end of handle of wooden spoon into bottom and against side of each cookie cup to flatten, being careful not to make holes in dough. Bake 2 to 3 minutes longer or until bottom is set. Cool in pan on cooling rack 20 to 30 minutes.
• Meanwhile, in medium microwavable bowl, mix baking chips and cream. Microwave on High 30 seconds; stir. Microwave 20 to 30 seconds longer or until mixture is smooth and chips are melted. Stir in amaretto and chopped cherries. Let stand 10 to 15 minutes until slightly thickened; stir.
• Using tip of knife or metal spatula, lift cookie cups out of pan, gently twisting and lifting up; place on cooling racks. Repress centers with spoon if necessary. Spoon about 1 1/2 teaspoons cherry mixture into each cup. Sprinkle with red sugar or top with cherry piece.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHERRY BALLS

Steps:

• In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls.
• In the top of a double boiler over hot water, melt chocolate chips and paraffin wax.
• Insert a toothpick into each ball; dip into chocolate mixture to coat exterior.
• Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick.
• If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.

CHOCOLATE LEBKUCHEN CHERRY BALLS

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

MEXICAN CHOCOLATE-CHERRY ROUNDS

Steps:

• Stir chocolate in top of double boiler over simmering water until smooth; cool.
• Combine flour and next 5 ingredients in medium bowl. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light. Beat in eggs 1 at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.
• Preheat oven to 350°F. Lightly butter 2 large baking sheets. Place powdered sugar in shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely. (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

CHOCOLATE CHERRY BOURBON BALLS

Steps:

• Melt chocolate in top of double boiler or on low in the microwave.
• Remove from heat, add corn syrup and bourbon.
• In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
• Add chocolate mixture.
• Stir until blended.
• Refrigerate 1 hour.
• Roll into 1-inch balls and roll in granulated sugar.