Chocolate Cherry Fudge Cookies

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser


1/2 c butter


1 c sugar

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

Beat until well combined.


1 egg

1 1/2 tsp vanilla

Beat well.


1/2 c cocoa

1 1/2 c flour

The dough will go from very dry to sticky.

Stop mixing when it clumps into a ball.

Chill dough.

Roll dough into small balls.

Place on ungreased sheet.

Press down center with thumb.


16 oz jar maraschino cherries (SAVE JUICE)

Place cherries in thumbprints.

Have all dough rolled and cherries placed before

making fudge. The fudge hardens as time passes,

so move promptly.


Microwave for 30 sec:

1 c real semisweet chocolate chips*

1/2 c sweetened condensed milk

Stir until melted, micro longer if needed.

Stir in:

4 tsp reserved cherry juice or milk

Generously spoon chocolate over cherry, spread to cover cherry.

If hard to spread, add more juice, but excess won’t hold it’s shape.

If making ahead, they freeze well at this point.

Do not thaw before baking.

Bake @ 350 10-11 min (cookie should puff).

Let set 2-3 min before transferring to cool.

*NO SUBSTITUTES or it dissolves into cookie.


  • Chill dough to minimize spreading. I completely assemble all the cookies on a tray lined with wax paper or a silicone mat, freeze. Bake as directed without thawing.
  • The cookie flattens and the fudge thins when baked. See photos.