Cookie-covered Cherries Recipe

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This recipe was made by Diane Carter for the December 2015 meeting with the Curious Cuisiners.

This recipe is a Just a Pinch recipe used by Diane.


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Food Processor


  • 20
    maraschino cherries
  • 2 Tbsp
    light rum (optional)
  • 2 c
    blanched sliced almonds
  • 1 c
    60% cocoa bittersweet chocolate chips
  • 1 c
    puffed rice cereal (like rice krispies)
  • 1/4 c
  • 2 Tbsp
    plus 2 tsp cocoa powder
  • 4 tsp
    pure vanilla extract garnish variations (pick as many as you like):1-1/2 cups nonpareils, sprinkles, crushed sliced almonds
  • 1 c
    cocoa powder



  1. Remove the stems and place the cherries in a bowl. Toss with the rum (if using) and let sit for 20 minutes or up to overnight; drain.
  2. Place the next six ingredients in the bowl of a food processor. Process until the mixture comes together, there are no large pieces of almonds, and the texture is fairly smooth. Scoop a scant tablespoon of cookie dough and form into a ball. Flatten the ball in the palm of your hand and place a cherry on the dough. Mold the dough around the cherry, covering it completely and roll into a ball. Roll the ball in garnishes. (Make ahead: store in an airtight container in a single layer in a cool, dry place for up to 3 days. Store in the refrigerator for up to 5 days.)
  3. Makes 20 balls.

Printable Recipe Card


Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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